Broccoli and Spinach White Lasagna

• 1 box lasagna noodles
• 2 1/2 lb fresh baby spinach
• 6 head broccoli
• 30 oz alfredo sauce
• 6 cup white shredded cheeses (your choice of flavors)
• 1 cup blend of sharp shredded cheddar and white shredded cheddar
• 15 oz ricotta cheese

1. boil lasagna noodles
2. clean broccoli and spinach
3. chop broccoli and boil for 10 minutes
4. remove stems feom spinach and chop.
5. pour 15 ounces of alfredo sauce in tall pot add spinach and mix well
6. drain broccoli and add to pot of spinach and alfredo sauce
7. preheat oven to 350
8. Add entire 15 ounce tub of ricotta cheese to broccoli and spinach mix in well over low heat
9. drain lasagna noodles
10. on the bottom of your 9x13 pan pour a little alfredo sauce and spread out
11. start layering your pan with noodles, then broccoli and spinach then shredded cheese and a little of the alfredo sauce on top of the noodlea befor addind the broccoli and spinach.
12. On the last layer add your spinach and broccoli mixand cover the top with the whitw and yellow cheddar blend.
13. cook in the oven uncovered for 25 minutes or until cheese has melted and bubbling.
14. Place pan on top oven rack for 5 additional minutes then remove from oven and allow to sit for a few moments.

lasagna noodles, baby spinach, broccoli, alfredo sauce, white shredded cheeses, cheddar, ricotta cheese

Taken from cookpad.com/us/recipes/363626-broccoli-and-spinach-white-lasagna (may not work)