Phoena’s Awesome Spinach Lasanga
(Another big recipe, but we’re big on leftovers. You may want to halve it. YOU figure out how to do that!)
Even my husband, who claims he hates spinach, likes this. I guess all the fattening cheese and alfredo sauce hides the spinach taste!
8 oz frozen chopped Spinach, thawed
13 oz Alfredo Pasta Sauce
4 tbsp milk
9 dry lasagna noodles
3/4 c Ricotta cheese
1 egg
3 oz of canned mushrooms
1/2 c mozzarella cheese (shredded)
Preheat to 350.
For novice cooks, you’ll find the Ricotta cheese in the dairy case with cottage cheese. It’s in a similar tub. Add Ricotta cheese to thawed spinach. Beat an egg and add that to this mixture.
In a separate dish, mix the alfredo sauce with the milk.
Spread half the alfredo sauce on bottom of casserole dish. Place three uncooked noodles on top of the sauce. Spread half the spinach mixture on top of the noodles. Sprinkle with half the mushrooms. Place three more uncooked noodles on top. Spread the rest of the spinach mix, mushrooms on top. Three more noodles on top and then spread the last of the alfredo sauce on top of that. Sprinkle with cheese. Bake for 50-60 minutes.
CREDITS: I think I got it from allrecipes.com.
June 27th, 2009 at 10:04 am
Matt loves spinach! I bet he would love this. I’m going to make it, it doesn’t seem terribly expensive. I bet you could add chicken (probably shredded) to this without too much of a problem. I’ll probably just make it by the recipe first, but chicken goes good with anything with mushrooms in it!
June 27th, 2009 at 10:38 am
I’m sure you could try it with chicken the first time around. It’s a good idea!
June 28th, 2009 at 9:39 am
I might do that, I’ll let you know how it comes out.