ALFREDO FLORENTINE LASAGNA

By AJloves2cook

Ingredients

• 1 container (15 oz.) RICOTTA CHEESE
• 1 EGG
• 1 package (10 oz.) frozen chopped SPINACH, thawed and squeezed dry
• 1/2 tsp. SALT
• 1/4 tsp. ground BLACK PEPPER
• 1/8 tsp. ground NUTMEG (optional)
• 1 jar Bertolli® ALFREDO SAUCE
• 12 LASAGNA NOODLES, cooked and drained
• 1 lb. fresh MOZZARELLA CHEESE, thinly sliced

Details

Servings 8
Preparation time 20mins
Cooking time 70mins
Adapted from villabertolli.com

Preparation

Step 1

*1.* Preheat oven to 350°F.

*2.* Combine *ricotta cheese* , *egg* , *spinach* , *salt* , *black pepper* and *nutmeg* in medium bowl; set aside. Spread ¼ cup *Alfredo Sauce* in 13×9-inch baking dish. Arrange 4 *lasagna noodles* , then top with ½ of the *ricotta mixture* , ¼ cup *Alfredo Sauce* and ⅓ of the *mozzarella cheese* ; _repeat_ layers, ending with *noodles* . Top with remaining ¼ cup *Alfredo Sauce* .

*3.* Cover with aluminum foil and _bake 40 minutes_ . Remove foil, then top with remaining *mozzarella cheese* . Bake an additional _10 minutes_ or until *mozzarella cheese* is melted and lasagna is _lightly browned_ .

*4.* Let _stand 10 minutes_ before serving.