Alfredo Florentine Lasagna

BERTOLLI(25)
LeighAnna H.: "Added some shredded chicken and it was great! Nex…" Read More
9Ingredients
70Minutes
280Calories

Ingredients

US|METRIC
  • 15 ounces ricotta cheese (1 container)
  • 1 eggs
  • 10 ounces frozen chopped spinach (1 package, thawed and squeezed dry)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg (optional)
  • 1 jar Bertolli® Alfredo Sauce
  • 12 lasagna noodles, cooked and drained
  • 1 pound shredded mozzarella cheese
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    Directions

    1. Preheat oven to 350°.
    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.
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    NutritionView More

    280Calories
    Sodium24% DV580mg
    Fat31% DV20g
    Protein41% DV21g
    Carbs1% DV4g
    Fiber4% DV1g
    Calories280Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol100mg33%
    Sodium580mg24%
    Potassium230mg7%
    Protein21g41%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars<1g2%
    Vitamin A100%
    Vitamin C4%
    Calcium45%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(25)

    LeighAnna H. a month ago
    Added some shredded chicken and it was great! Next time will use just a little more alfredo sauce.
    Maria Quick 4 months ago
    i added some chicken and was delicious!
    Kevin Ayers a year ago
    This turned out perfect. Family loved it.
    Toshiro Hirito a year ago
    It turned out pretty good. Despite all the cheese in it, you didn't really taste it very much. I also used ground flax and water to substitute for the egg if anyone is interested in an egg-free dish! (1tbs of ground flax + 3tbs of water + mix = 1 egg)
    rachael a year ago
    Amazingly delicious. will make more often for dinner.
    Kari L. a year ago
    amazing! i would make it again! kids love it!
    Amber E. 2 years ago
    Yum! My family loved it and it wasn't too rich as you might suspect.
    Jennifer W. 2 years ago
    Great! I will add checked next time though.
    jcolib 2 years ago
    We didn't miss the meat in this lasanga at all.
    Jen Serra Shean 2 years ago
    didn't Like it. maybe it was the store bought Alfredo sauce
    Leslie Anne Ashby 2 years ago
    It was good but I burnt it a little. I didn't cover it and 40 minutes was too long for it to bake uncovered I guess. I added ground turkey and fresh garlic. It was still tasty.
    Sarah Rose 3 years ago
    added a few extra veggies but overall amazing :)
    Hannah Jackson 3 years ago
    AMAZING! Enough said, but not for Yummly. The lasagna was perfectly cheesy and saucy. I was afraid that it was going to turn out dry but it came out just right. The taste is phenomenal. This also leaves room for you to add stuff and play around with it if you want but it's great as is too. I would only suggest adding more spinach.
    Lisa L. 4 years ago
    The combo of alfredo and cheese was way too overwhelming and made me very sick, it was way too heavy. I won't be making this ever again. It's rare I dislike something so much I'll remove it from my list, but this was gross.
    Roni Norwood 4 years ago
    I'm not even a huge lasagna fan but I loved this! I didn't really change anything and it turned out great
    Vicki Rigsby 4 years ago
    It was delicious. But of course I doubled the spinich and ricotta and added another layer of noodles, but didn't change ingredients. I will definitely make again.
    Amanda K. 4 years ago
    I was afraid I would be overwhelmed by the alfredo and cheese combo but was very pleasantly surprised. I would add some diced chicken to give it even more substance or some onion and garlic as someone else mentioned below, but in a pinch it's a nice simple recipe. I used a bag of Trader Joe's frozen spinach and didn't even need to defrost/drain the spinach.
    Linda V. 4 years ago
    Loved it over and over again. I would not change it at all. The family love this recipe. It is really filling. All I had to do was add some garlic bread and apple pie for dessert. Yummy!!!
    Jodie Ching 4 years ago
    i tried this recipe and boy was it worth it! scrumptious! Great recipe! i will be making it again and recommending it.
    poopyface p. 4 years ago
    YYYYYYYUUUUUUMMMMMMMMMMYYYYYYYYYYY!!!!!!!!!!!!!!!!!!!!!!! IT WAS SOOOOOOOOOOOOOO DDDDDDDDEEEEEEEELLLKLLLLLIIIIIIIICCCCCCCCCCOOOOOOOOUUUUUUUUUUSSSSSSSS
    Mary R 4 years ago
    The was sooo delicious. I was alittle skeptical about making this because my husband is a big meat eater. Well, my husband didn't even miss not having meat. I know what his lunch will be tomorrow. ..mine as well.
    S. R. 4 years ago
    You've GOT to add some sautéed garlic and onions (or shallots) to the ricotta mixture to keep this from being baby food. But it's an OK base recipe.
    April F. 4 years ago
    I liked it a lot. It would be really easy to add some sort of seafood in here for an extra something. I didn't change anything about the recipe to get a feel for it, and it turned out well. It would be easily adaptable to the particular wishes of whoever is making it.
    LeLeBell L. 4 years ago
    Because my husband thinks everything should have some type of onion, I added a little chopped shallot and for me, a little chopped pimento. Gotta get that red in with the white and green. Everyone liked, will make again.
    Angela D. 4 years ago
    I added bacon bits to this recipe and made the recipe exactly as stated. The bacon bits made it more palatable to those I was serving.

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