Alfredo Spinach Artichoke Lasagna

[Guest guest]

Made this last night because it was what I had in the house! It was great,

though it really needs two 15-oz jars of alfredo sauce (mine is a little dry

-- I'm going to buy another jar tonight and pour over the leftovers)

 

 

Alfredo Spinach Artichoke Lasagna

 

1 box no-boil lasagna noodles

2-15 oz jars your favorite brand alfredo sauce

1-10 oz box frozen chopped spinach, thawed

1-15 oz can artichoke hearts, drained and chopped

1 cup sour cream (I didn't have ricotta - this works well!)

2 eggs

16 oz shredded mozzarella (parmesan would be great added to this, I didn't

have any!)

 

Mix thawed spinach, artichoke hearts, sour cream, eggs and 12 oz of the

cheese. Spray nonstick spray in bottom of 9 " x13 " glass pan and layer with

uncooked, no-boil lasagne noodles, then spinach artichoke mixture, then

alfredo sauce (about 1 cup for each layer). Repeat and end with a layer of

lasagna noodles (mine turned out to be only 2 layers, so I had some noodles

left over). Top with 4 oz shredded mozzarella and 1 cup alfredo sauce. Cover

with foil and bake 50 minutes in 375-degree oven. Remove foil for last 5

minutes so cheese will brown.

 

 

 

Audrey

 

 

 

[Guest guest]

This sounds yummy!

Jann (scurries off to copy it to her recipe files....)

 

Audrey Snyder <AudeeBird wrote:

> Alfredo Spinach Artichoke Lasagna

> 1 box no-boil lasagna noodles

> 2-15 oz jars your favorite brand alfredo sauce

> 1-10 oz box frozen chopped spinach, thawed

> 1-15 oz can artichoke hearts, drained and chopped

> 1 cup sour cream (I didn't have ricotta - this works well!)

> 2 eggs

> 16 oz shredded mozzarella (parmesan would be great added to this, I didn't

have any!)

>

> Mix thawed spinach, artichoke hearts, sour cream, eggs and 12 oz of the

cheese. Spray nonstick spray in bottom of 9 " x13 " glass pan and layer with

uncooked, no-boil lasagne noodles, then spinach artichoke mixture, then alfredo

sauce (about 1 cup for each layer). Repeat and end with a layer of lasagna

noodles (mine turned out to be only 2 layers, so I had some noodles left over).

Top with 4 oz shredded mozzarella and 1 cup alfredo sauce. Cover with foil and

bake 50 minutes in 375-degree oven. Remove foil for last 5 minutes so cheese

will brown.