Recipe by Boca Pat
This is so simple to put together and tastes so good, but it's not for the diet conscious!!!! Leftovers of this are fabulous.
Top Review by twodaysinfebggd
07/25/07- I've made this at least 10 times. A+. Last time I made this, 4 adults sat around and finished off a 9x13" pan. Fabulous. 02/02/10- Update. I'm still making this recipe and all of our friends and family request it on a regular basis. For the first time, I tried making it with fresh spinach, as opposed to frozen spinach. WOW, WOW, WOW. The fresh spinach recipe took this from 5 stars to 10 stars. I purchased fresh, baby spinach. I did not add the spinach to the ricotta mixture, rather, I just layered it on between the ricotta and the alfredo. I will NEVER make it with frozen spinach again.
- 1 (32 ounce) container ricotta cheese
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 2 eggs
- 1⁄2 cup chopped drained sun-dried tomato packed in oil
- 3⁄4 teaspoon dried oregano
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ground nutmeg
- 2 (16 ounce) jars alfredo sauce, divided
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
Directions See How It's Made
- Preheat oven to 375 degrees Fahrenheit.
- 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 13 X 9 baking dish; top with 3 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.
- Sprinkle with mozzarella cheese.
- Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes.
- If desired, place lasagna under broiler for 2 minutes to brown cheese.
- Let sit for 10 minutes before serving.