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

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• 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 the garlic, slice the mushrooms, grate the carrots, and thaw and drain the spinach. Set these aside.
2. Preheat the oven to 350°F. Lightly coat a 2-quart rectangular baking dish with cooking spray.
3. In a medium bowl, lightly beat the egg and then stir in the ricotta cheese, spinach, garlic, and pepper. In another bowl, combine the Alfredo sauce and milk.
4. Spread 1/2 cup of the Alfredo sauce mixture on the bottom of the prepared baking dish.
5. Layer three uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles, then top with half of the carrots and mushrooms.
6. Layer the remaining three uncooked noodles over the vegetables. Top with the remaining spinach mixture, carrots, and mushrooms.
7. Cover with the remaining Alfredo mixture, then sprinkle with mozzarella and Parmesan cheese.
8. Lightly coat a sheet of foil with cooking spray and cover the dish with the foil, coated side down.
9. Bake for 60 to 70 minutes. Uncover and bake for an additional 15 to 20 minutes until the top is lightly browned. Let stand for 20 minutes before serving. Divide into 8 equal pieces.