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Ingredients
- 1 (15 oz) jar Alfredo sauce
- 1 cup water
- 10 oz frozen spinach, thawed, squeezed dry, and chopped fine
- 1 tomato,cored and cut into 1/2-inch pieces
- 4 oz fontina cheese, shredded (1 cup)
- 1/2 ounce dried porcinni mushrooms, rinsed and minced
- 4 oz (1/2 cup) ricotta cheese (do not use low-fat or nonfat ricotta here)
- 6 no-boil lasagna noodles
Preparation
Step 1
Adjust oven rack to middle position and heat oven to 425 degrees.
Grease 8-inch square baking dish with vegetable oil spray.
Combine Alredo sauce, water, spinach, tomato, 1/2 cup fontina, and mushrooms in bowl until uniform. Gently fold in ricotta, leaving some clumps Spread 1/2 cup sauce into prepared baking dish. Lay 2 noodles into dish, and top with 1 1/3 cups sauce Repeat layering of noodles and sauce two more times.
Cover lasagna and microwave until just warmed in center, about 5 minutes Uncover, top with remaining 1/2 cup fontina, and bake until cheese is just beginning to brown, 15 to 20 minutes Let cool slightly and serve.