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Ingredients
US|METRIC
8 SERVINGS
- 1 container ricotta cheese (15 oz.)
- 1 eggs
- 1 pkg. frozen chopped spinach (10 oz., thawed and squeezed dry)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/8 tsp. ground nutmeg (optional)
- 12 lasagna noodles (cooked and drained)
- 1 lb. fresh mozzarella cheese (thinly sliced)
- 1 jar Bertolli® Mushroom Alfredo with Portobello Mushrooms Sauce
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Directions
- Preheat oven to 350°.
- Combine ricotta cheese, egg, spinach, salt, pepper and nutmeg in medium bowl; set aside.
- Evenly spread 1/4 cup Sauce in 13 x 9-inch baking dish. Arrange 4 lasagna noodles in dish, 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. 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.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium230mg10% |
| Potassium190mg5% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber1g4% |
| Sugars0g |
| Vitamin A90% |
| Vitamin C4% |
| Calcium15% |
| 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.
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