Creamy Spinach Lasagna

• 9 lasagna noodles
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (7 ounce) container pesto sauce, about 3/4 cup
• 2 eggs
• 1/3 cup shredded parmesan cheese
• 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 (16 ounce) jar alfredo sauce
• 1/2 cup white wine
• 3 cups shredded part-skim mozzarella cheese (12 oz.)
• 2 tablespoons Italian seasoned breadcrumbs

1. Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
2. In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
3. Arrange 3 noodles, overlapping slightly, in bottom of baking dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of the remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.

lasagna noodles, ricotta cheese, pesto sauce, eggs, parmesan cheese, alfredo sauce, white wine, mozzarella cheese, italian seasoned breadcrumbs

Taken from www.food.com/recipe/creamy-spinach-lasagna-306713 (may not work)