Pasta - ALFREDO FLORENTINE LASAGNA

By BlueSchmoo

villabertolli.com

NOTE:
Using Whole milk Mozzarella and Ricotta
Amount Per Serving
Calories 561.5
Total Fat 32.1 g, Saturated Fat 17.8 g
Cholesterol 139.3 mg
Sodium 1,039.4 mg
Total Carbohydrate 38.4 g
Dietary Fiber 2.4 g
Sugars 3.3 g
Protein 28.4 g
____________________________________________
Using 1/2 Qty Ricotta and Mozzarella
Calories 422.9 Using 1/2 Qty Ricotta and Mozzarella
Total Fat 21.8 g, Saturated Fat 11.5 g
Cholesterol 101.2 mg
Sodium 835.8 mg
Potassium 145.5 mg
Total Carbohydrate 36.8 g
Dietary Fiber 2.4 g
Sugars 2.9 g
Protein 18.7 g

Ingredients

• 8 (4)
• 1 container (15 oz.) ricotta cheese (whole or Skim - see note) (1/2 container)
• 1 egg (1/2 Egg)
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry (1/2 pkg 5 oz)
• 1/2 tsp. salt (1/4 tsp)
• 1/4 tsp. ground black pepper (1/8 tsp)
• 1/8 tsp. ground nutmeg (optional)
• 1 jar Bertolli® Alfredo Sauce (1/2 Jar)
• 12 lasagna noodles, cooked and drained (6)
• 1 lb. fresh mozzarella cheese, thinly sliced (whole or skim - see note) (1/2 Lb)

Details

Servings 8
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

1. Preheat oven to 350°.

2. Combine ricotta cheese, egg, spinach, salt, pepper and nutmeg in medium bowl; set aside.

3. Spread 1/4 cup Sauce in 13 x 9-inch baking dish (7x10 pane for NuWave 4 servings) Arrange 4 lasagna noodles, then top with 1/2 of the ricotta mixture, 1/4 cup sauce and 1/3 of the mozzarella cheese; repeat layers, ending with noodles. Top with remaining 1/4 cup Sauce.

4. Cover with aluminum foil and bake 40 minutes. Remove foil, then top with remaining mozzarella cheese. Bake an additional 10 minutes or until cheese is melted and lasagna is lightly browned. Let stand 10 minutes before serving.