Description
Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!
Ingredients
- 1 (10 ounce) package frozen chopped spinach
- 29 ounces Alfredo-style pasta sauce
- ½ cup skim milk
- 1 (8 ounce) package lasagna noodles
- 1 pint part-skim ricotta cheese
- 1 egg
- 8 ounces shredded carrots
- 8 ounces fresh mushrooms, sliced
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat a 10×15 inch lasagna pan with cooking spray.
- Place the spinach in a medium bowl. Microwave
- uncovered
- on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk
- and add it to the spinach and ricotta. Stir well to blend.
- Combine pasta sauce with milk in a medium bowl. Mix well.
- Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce
- followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil
- spray side down.
- Bake for 50 to 60 minutes. Remove from oven
- uncover
- and spoon some sauce over the exposed top noodles. Turn the oven off
- and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once
- or let rest until ready to serve.
Servings: 9