Mushroom Alfredo Lasagna Florentine

BERTOLLI
9Ingredients
70Minutes
120Calories

Ingredients

US|METRIC
  • 1 container ricotta cheese (15 oz.)
  • 1 eggs
  • 1 package frozen chopped spinach (10 oz., thawed and squeezed dry)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg (optional)
  • 12 lasagna noodles (cooked and drained)
  • 1 pound fresh mozzarella cheese (thinly sliced)
  • 1 jar Bertolli® Mushroom Alfredo with Portobello Mushrooms Sauce
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    Directions

    1. Preheat oven to 350°.
    2. Combine ricotta cheese, egg, spinach, salt, pepper and nutmeg in medium bowl; set aside.
    3. 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.
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    NutritionView More

    120Calories
    Sodium10% DV230mg
    Fat12% DV8g
    Protein16% DV8g
    Carbs1% DV3g
    Fiber4% DV1g
    Calories120Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol55mg18%
    Sodium230mg10%
    Potassium190mg5%
    Protein8g16%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber1g4%
    Sugars0g0%
    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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