Pork and Spinach Lasagna #RSC

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a large saucepan. Add the shallots and saute over medium heat until translucent. Add the carrot and celery and saute until slightly softened, about 5 minutes. Add in the cooked, drained spinach and corn, mix well to combine. Scrape vegetable mixture into bowl and set aside.
  • In that same sauce pan brown 1 lb. ground pork, using a fork to break it into small pieces as you cook it over medium-high heat. Cook until sausage is browned, drain. Add white wine to pork and simmer until alcohol evaporates, about 5 minutes. Set aside.
  • In a medium size bowl combine the Alfredo sauce with the Hidden Valley Ranch Seasoning mix. Add the sauce mixture to the cooked ground pork. Stir well to combine. Set aside.
  • In a small bowl combine 3/4 cup of parmesan cheese with the Ricotta cheese, mix well.
  • Now its time to assemble this yummy dish:
  • Heat oven to 400*F. Grease a 13”X9” pan. Line bottom with a layer of noodles, making sure noodles touch but do not overlap. Use a plastic spatula to cover noodles with 1/3 cup ricotta mixture. Layer 1/3 of vegetable mixture on top of ricotta. Spread 1 cup of Alfredo/pork sauce over vegetables. Repeat layering of pasta, cheese, veggies and sauce. Top with sauce and sprinkle with mozzarella and remaining parmesan cheese.
  • Coat a large sheet of foil with nonstick cooking spray. Cover baking dish tightly with foil, sprayed side down. Bake 45 minutes or until noodles are tender and lasagna is hot in the center. Let the lasagna sit 10 minutes before serving.
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