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Monday, January 17, 2011

Spinach Lasagna w/ White Sauce...yuuuuuuuuuummmm!

I made this lasagna for my coworkers a while back and it was a hit! Not only does it call for lots of veggies, it replaces the traditional marinara with Alfredo sauce. Purchasing all of the ingredients for a homemade lasagna gets a bit pricey but seeing my friends' satisfied faces made it worthwhile.

* 1 (10 ounce) package frozen chopped spinach
* 29 ounces Alfredo-style pasta sauce
* 1/2 cup skim milk
* 1 (8 ounce) package lasagna noodles
* 1 pint part-skim ricotta cheese
* 1 egg
* 8 ounces shredded carrots
* 8 ounces diced red onion
* 8 ounces diced broccoli
* 8 ounces fresh mushrooms, sliced
* Cooked, shredded chicken (optional)
* 1/2 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.

2. 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.

3. Combine pasta sauce with milk in a medium bowl. Mix well.

4. 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, onions, broccoli and mushrooms. Add chicken if desired. 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, onions, broccoli 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.

5. Refrigerate overnight

6. Bake for 50 to 60 minutes. Turn oven off. Remove dish from oven, uncover and place it back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.


The original recipe, though modified here with my own personal touches, comes from

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