Recipe by Juanita Peek
"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!"
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1 (10 ounce) package
frozen chopped spinach
Alfredo-style pasta sauce
1 (8 ounce) package
part-skim ricotta cheese
fresh mushrooms, sliced
shredded mozzarella cheese
This recipe was a good base, but some variations make it excellent. First, I used mushrooms and onions and carotts. I sauteed with garlic before adding to lasagna. I also put a layer of mozzarella in the middle as well as on top. Finally, I sprinkled some garlic bread crumbs and parmesan cheese on top. This made the lasagna crispy and cheesey on top. I made this for a wedding shower and it was a big hit - even with non-vegetarians. Also, this can be made a day in advance and then baked right before serving.
I wish I could rate it higher than I did. I'm not sure if it was the alfredo sauce I chose, but this was really bland. Between the effort involved and calories, I was hoping for something really fantastic.
I have been making this lasagna recipe for about 4 years. Every person I make it for asks me for the recipe or asks me to make it again and again.
Over the years I have played around with the ingredients, which is another reason I love the recipe. You can add your favorite veggies or change the sauce and it always comes out great. One time I even added chicken for a chicken lover.
I found a couple short-cuts to make it quicker to prepare: Leaving the water in the spinach works fine. Slicing the mushrooms with an egg slicer is very quick!
The only permanent change I have made to the recipe is the sauce. I use one 16-oz jar of Classico Sun-Dried Tomato Alfredo and it's delicious in the recipe!
Simple and delicious! My husband doesn't like tomato sauce, so this was the perfect lasagna for us. I had read the reviews and made a couple of alterations. I used Buitoni refrigerated alfredo sauce because there was some criticism of jarred sauce. And I substituted sundried tomatoes for the carrots- would highly recommend this as they really added to the flavor of the dish. I used 2 cups of mozzarella- on top of each veggie layer and again on top. I squeezed the spinach dry after microwaving (which I think is implied in the recipe, but not explictly stated), used no-boil lasagna noodles (no problem with them turning out too crunchy) and didn't use the added milk. It was a little too runny when I checked it after 60 minutes, so I continued to cook it uncovered for the final 15 minutes. Highly recommend- it's going in my permanent file!
This was a hit with our big group, kids and adults alike. I loved the addition of BROCCOLI to this (10 oz. box of finely chopped, or use half broccoli and half spinach). TIP: Use pre-shredded carrots from the bagged salad section to save time! I think this recipe benefited from the use of better quality alfredo sauce, which I was elated to find in the freezer section of my local "food service supplier" (Gordon Foods), because I do not like the taste or price of jarred alfredo either! I also chopped the mushrooms rather well, supposing that the mushroom slices would interrupt the texture (and scare the kids?). It was perfect. Easy as promised =)
TIP #2: Top with panko crumbs and bake a few more minutes (with foil removed) to brown slightly; adds great texture and appearance.
This was SO good! I cut the recipe in half and used a 9x9 inch pan. I used a 16oz. jar of Classico Roasted Garlic Alfredo and Barilla Oven-Ready lasagna noodles. I also added more mozzarella (an extra layer of it in the middle). I baked it covered for the first 30 minutes and then uncovered for the next 20 minutes to get a nice crusty top. Definately a keeper!
So glad you have enjoyed this recipe. For those who made their own alfredo sauce and for those who did not care for the brand they bought, the original recipe stated that I use 5 Brothers' Alfredo. 5 Brothers' does make a difference.
I love anything with spinach. I would rather have an Alfredo sauce with this. I used Ragu Alfredo with cheese, added parmensen and morzella to layers also!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Spinach Lasagna with White Sauce
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 303
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