1 (32 oz) container ricotta cheese
2 (10 oz) pkgs frozen, chopped spinach, thawed and squeezed dry
2 eggs
1/2 cup chopped, drained sun-dried tomatoes (packed in oil)
3/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 (16 oz) jars alfredo sauce, divided
12 no-boil lasagna noodles
1 cup shredded mozzarella cheese
In a large bowl, combine ricotta, spinach, eggs, sun-dried tomatoes, oregano, garlic powder, pepper and nutmeg.
Spread 3/4 cup alfredo sauce in ungreased 9 x 13 pan, top with 3 lasagna noodles (crosswise). Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.
Pour remaining alfredo sauce over pasta, and sprinkle with mozzarella cheese.
Cover well and freeze. To prepare, thaw in refrigerator. Preheat oven to 375 degrees. Cover pan with foil and bake for 45 minutes; remove foil and bake another 10 minutes. If desired, place lasagna under boiler for 2 minutes to brown cheese.
Let sit for 10 minutes before serving.
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Wayne and I loved this one! Perhaps next time we'd want it in 2 smaller pans instead of 1 big one, just because we had leftovers all week. Yummy recipe!!
ReplyDeleteI liked it....Of course Nathan said, "where's the meat???" but he still ate it and so did my kids. Alfredo sauce in a jar isn't my favorite...come on Meg...where's the homemade????!!!!! :)
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