Alfredo Lasagna

Ingredients

• Lasagne, Gluten Free, Oven-Ready

  Barilla

  20 sheets or 353g

• great value mozzarella, shredded, low, moisture part skim cheese

  4 cup or 448g

• Great Value Ricotta Cheese

  1 ¾ cup or 434g

• Spinach

  Raw

  2 cup or 60g

Directions

1. Preheat the oven to 350 degrees F (175 degrees C)
2. Place frozen spinach and 1/2 cup water in a 2-quart nonstick saucepan; bring to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, until spinach is tender, 6 to 7 minutes. Drain and squeeze out any excess water.
3. Mix together ricotta and spinach in a second medium bowl until well combined.
4. Arrange a single layer of lasagna noodles in a 9x13-inch baking dish, edges overlapping. Pour Alfredo sauce over noodles and spread evenly. Sprinkle with 1 cup mozzarella. Cover with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of the remaining jar of Alfredo sauce over spinach mixture and spread evenly. Sprinkle with 1 cup mozzarella. Lay on a final noodle layer and top with remaining 1/2 jar Alfredo sauce and 2 cups mozzarella. Season with salt and pepper.
5. Bake in the preheated oven until the top is brown and bubbly, 50 to 60 minutes.