Spinach Alfredo Lasagna

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Garlic

  Raw

  4 cloves, minced or 12g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Alfredo mix sauce

  Dry

  15 oz or 425g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  ½ cup or 123g

• Lasagna Noodles

  Whole Wheat - Kroger

  6 pieces or 171g

• Carrots

  Raw

  2 cup grated or 220g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Mince garlic, slice mushroom, grater carrots, thaw and drain spinach. Set these aside until recipe calls for them.
2. Preheat oven to 350F. Lightly coat a 2-quart rectangular baking dish with cooking spray (approx. 1 spray).
3. In a medium size bowl, lightly beat egg and then stir together egg, ricotta cheese, spinach, garlic, and pepper. Combine Alfredo sauce and milk in another bowl.
4. Spread 1/2 cup of the Alfredo sauce mixture into the bottom of the prepared baking dish.
5. Arrange three of the uncooked noodles in a layer over the sauce. Spread half of the spinach mixture over the noodles; top with half of the carrots and half of the mushrooms.
6. Arrange the remaining three uncooked noodles over the vegetables. Top noodles with the remaining spinach mixture. Top with the remaining carrots and the remaining mushrooms.
7. Cover with the remaining Alfredo mixture by sprinkling it with the mozzarella and Parmesan cheese.
8. Lightly coat a sheet of foil with cooking spray (approx. 1 spray). Cover dish with foil, coated side down.
9. Bake for 60 to 70 minutes. Uncover. Bake for 15 to 20 minutes more or until top is lightly browned. Let stand for 20 minutes before serving. Divide into 8 equal piece.