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Creamy Spinach Lasagna

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By Betty Crocker Kitchens
Updated Jan 23, 2015
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This tasty vegetarian lasagna is made special with spinach and Alfredo sauce.

Creamy Spinach Lasagna

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 12 uncooked lasagna noodles (12 oz)
  • 2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
  • 1 container (16 oz) ricotta cheese
  • 1 egg, slightly beaten
  • 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups shredded Italian cheese blend (12 oz)
  • 1 jar (15 oz) Alfredo pasta sauce

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • Step 
    2
    Meanwhile, in medium bowl, stir together spinach, ricotta cheese, egg, garlic, salt, pepper and 1 1/2 cups of the Italian cheese.
  • Step 
    3
    To assemble, place 4 cooked noodles in bottom of baking dish. Top with one-third of the Alfredo sauce (about 1/2 cup) and half of the spinach mixture. Repeat layers once. Top with remaining 4 noodles, Alfredo sauce and 1 1/2 cups Italian cheese. Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
  • Step 
    4
    Bake 30 minutes. Uncover; bake 15 minutes longer or until bubbly around edges. Let stand 10 minutes before serving.

Nutrition

500 Calories
24g Total Fat
28g Protein
41g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Total Fat
24g
0%
Saturated Fat
13g
0%
Sodium
1030mg
0%
Total Carbohydrate
41g
0%
Dietary Fiber
3g
0%
Protein
28g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Vegetable; 2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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