Alfredo Florentine Lasagna

Alfredo Florentine Lasagna later Ricotta Cheese, Eggs, Frozen Chopped Spinach, Salt, arena Black Pepper, arena Nutmeg, Bertolli® Alfredo Sauce, Lasagna Noodles, Cooked And Drained, Shredded Mozzarella Cheese

The ingredient of Alfredo Florentine Lasagna

1. 15 ounces ricotta cheese 1 container
2. 1 eggs
3. 10 ounces frozen chopped spinach 1 package, thawed and squeezed dry
4. 1/2 teaspoon salt
5. 1/4 teaspoon ring black pepper
6. 1/8 teaspoon field nutmeg optional
7. 1 jar Bertolliu00ae Alfredo Sauce
8. 12 lasagna noodles, cooked and drained
9. 1 pound shredded mozzarella cheese

The instruction how to make Alfredo Florentine Lasagna

1. Preheat oven to 350u00b0.
2. Combine ricotta cheese, egg, spinach, salt, pepper and nutmeg in medium bowl; set aside. Spread 1/4 cup Sauce in 13 x 9-inch baking dish. 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.
3. 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.

Nutritions of Alfredo Florentine Lasagna

calories: 280 calories
carbohydrateContent: 4 grams
cholesterolContent: 100 milligrams
fatContent: 20 grams
fiberContent: 1 grams
proteinContent: 21 grams
saturatedFatContent: 12 grams
sodiumContent: 580 milligrams
sugarContent: 1 grams