Ingredients:
- 15 ounces ricotta cheese (1 container)
- 1 eggs
- 10 ounces frozen chopped spinach (1 package, thawed and squeezed dry)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 1 jar Bertolli® Alfredo Sauce
- 12 lasagna noodles, cooked and drained
- 1 pound shredded mozzarella cheese
Directions:
- Preheat oven to 350°.
- Combine ricotta cheese, egg, spinach, salt, pepper and nutmeg in medium bowl; set aside. Spread 1/4 cup Sauce in 13 x 9-inch baking dish.
- Arrange 4 lasagna noodles, then top with 1/2 of the ricotta mixture, 1/4 cup sauce and 1/3 of the mozzarella cheese; repeat layers, ending with noodles.
- Top with remaining 1/4 cup Sauce.
- Cover with aluminum foil and bake 40 minutes
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