Mushroom Alfredo Lasagna Florentine
- 1 container ricotta cheese 15 oz.
- 1 eggs
- 1 package frozen chopped spinach 10 oz., thawed and squeezed dry
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg optional
- 12 lasagna noodles cooked and drained
- 1 pound fresh mozzarella cheese thinly sliced
- 1 jar Bertolli(R) Mushroom Alfredo with Portobello Mushrooms Sauce
- Preheat oven to 350u0b0.
- Combine ricotta cheese, egg, spinach, salt, pepper and nutmeg in medium bowl; set aside.
- Evenly spread 1/4 cup Sauce in 13 x 9-inch baking dish. Arrange 4 lasagna noodles in dish, then top with 1/2 of the ricotta mixture, 1/4 cup sauce and 1/3 of the mozzarella cheese; repeat layers, ending with noodles. Top with remaining 1/4 cup Sauce. Cover with aluminum foil and bake 40 minutes. Remove foil, then top with remaining mozzarella cheese. Bake an additional 10 minutes or until cheese is melted and lasagna is lightly browned. Let stand 10 minutes before serving.
ricotta cheese, eggs, salt, ground black pepper, ground nutmeg, lasagna noodles, mozzarella cheese, mushroom
Taken from www.yummly.com/recipe/Mushroom-alfredo-lasagna-florentine-298274 (may not work)