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Spinach Lasagna


8 ounces lasagna noodles, (13-15)
2 packages Alfredo sauce, four cheese or
2 packages spinach souffle, thawed
16 ounces whole-milk ricotta cheese
1 teaspoon instant minced garlic
1/2 teaspoon sea salt
2 egg
Parmesan cheese

Serving Size : 6

If necessary, microwave sauces until smooth and easy to spoon out. Beat ricotta with eggs, garlic and sea salt. Spoon 1/4 of total sauce on bottom of lasagna dish. Top with noodles. Spread one thawed spinach souffle evenly over, then top with half the ricotta. Top with noodles, 1/4 sauce, then remaining spinach and ricotta. Top with noodles and remaining 1/2 of sauce. Cover with foil and bake at 350F 30 minutes. Remove foil, top generously with Parmesan, and bake another 30 minutes. Let stand at least 15 minutes before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.