Vegetarian

Spinach Lasagna Alfredo is for Dinner.

Spinach Lasagna Alfredo takes 60 minutes to prepare.

Spinach Lasagna Alfredo takes 60 minutes to cook.

Spinach Lasagna Alfredo makes 12 servings.

The ingredients for Spinach Lasagna Alfredo are:

Garlic Cloves (3) crushed
Spinach, frozen, 1 package (10 oz) yields
Carrots, raw, 4 medium
Ragu Classic Alfredo Sauce, 2 cup
Milk, nonfat, 1 cup
Egg, fresh, 1 large
Ricotta Cheese, part skim milk, 32 oz
Mozzarella Cheese, part skim milk, 8 oz
Kraft Shredded Parmesan, Romano, and Asiago, 0.25 cup
Croutons, seasoned, 1 cup
Pasta, Lasagna Noodles, 10 oz

Here is how you make Spinach Lasagna Alfredo:

Boil lasagna noodlesshred carrots, add crushed garlic and carrots to pan sprayed with Pam. Cook over medium heat until carrots are cooked to your liking. Drain water from spinach. I place my frozen spinach on a paper towel and let it thaw while I am preparing other things. Add spinach to carrots and garlic, cook over medium heat stirring frequently until vegetables are well mixed. Remove vegetables from heat, let cool before adding ricotta.Mix Ricotta cheese, uncooked egg, and vegetable mixture. Mix skim milk and Alfredo sauce. Poor a small amount of alfredo sauce into the bottom of a deep 8 X 12 inch baking dish. Make sure it covers the bottom of the baking dish. Layer in this order: saucenoodlesvegetable mixtureparmesean and mozzarella mixed together sprinkled over each layer. Then repeat layers starting with sauce. I did 3 layers and then topped it all with crushed croutons sprinkled on the top. Bake in 350 oven for 1 hour, or until top is browned. Number of Servings: 12Recipe submitted by SparkPeople user SEXYWIFEY.

The nutritional information for Spinach Lasagna Alfredo is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 365.2

• Total Fat: 17.9 g
• Cholesterol: 74.7 mg
• Sodium: 562.5 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 2.1 g
• Protein: 19.9 g