Spinach Lasagna
Looking for a great “vegetarian lasagna” recipe? This spinach lasagna is great and quick and easy Italian to make! This recipe is not only bone simple, but ripe for adding all kinds of things to it for your own tasty version! Kieli loves this recipe for its simplicity, but I’ve caught her sneaking in some broccoli or zucchini from time to time!
- Half of a 16 oz. box lasagna noodles (about 8 noodles)
- 1 15 oz. tub ricotta cheese
- 1 8 oz. package shredded mozzarella cheese
- 1 block frozen spinach
- 1 jar Alfredo sauce
Break noodles in half and place in water to boil with 1 tsp salt and 1 tps olive oil until soft. Drain and rinse. Cook spinach according to package directions and pour into a medium bowl, or boil some fresh spinach if you prefer. Mix ricotta cheese, half the package of shredded cheese, and spinach together. Put a layer of noodles in a 1.5 QT casserole dish. Top noodles with half of the spinach mix. Make another layer of noodles on top of the spinach mix and top that with the remainder of the spinach mix. Top with noodles and pour about 1/2 to 3/4 of the jar of alfredo sauce over the noodles. Top with the rest of the shredded cheese and bake at 375 degrees for 10 minutes. Items you could add for your own taste would be some chopped garlic, onions and green peppers, or black olives.
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