Description
This recipe is perfect for vegetarians and you can use any chopped frozen vegetable, such as broccoli, instead of spinach.
Ingredients
- Lasagna Noodles
- Part-skim Ricotta Cheese
- Pesto Sauce
- Eggs
- Parmesan Cheese
- Frozen Chopped Spinach
- Alfredo Sauce
- White Wine
- Part-skim Mozzarella Cheese
- Italian Seasoned Breadcrumbs
Instructions
- Cook noodles according to package directions
- Drain
- Meanwhile, preheat oven to 375 degrees
- Coat 13×9-inch baking dish with cooking spray
- In large bowl combine ricotta, pesto, eggs and parmesan
- Stir in spinach
- Combine alfredo sauce with wine
- 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