Thursday, September 25, 2008

White Lasagna

Alfredo Lasagna
(adapted from

  • 6-9 oven-ready lasagna noodles
  • 1 (10 ounce) package frozen chopped spinach, thawed and dried with a paper towel
  • 1 diced tomato (optional)
  • 1 c. chopped fresh mushrooms (optional)
  • 1/2 c. diced red onion
  • 2 cooked, boneless chicken breast halves, diced
  • 1-2 jars Alfredo-style pasta sauce
  • 2 cups shredded mozzarella cheese
  • 1 pint (2 cups) ricotta cheese
  • salt and pepper to taste

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine chicken and alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, add any other veggies, and stir.
  3. In a 9 x 13 baking dish, pour a little sauce on the bottom of the pan. Then place one layer of lasagna noodles, edges overlapping. Place 1/3 of ricotta mix, then another noodle layer, then sauce, some cheese, then noodles, and whatever's left...some cheese on top. Layer it however- I never layer it the same way twice!
  4. Bake 50 to 60 minutes, until top is brown and bubbly.
This was a fun meal. Sure, it's a little fatty- but it is heavy on the veggies and calcium as well, so it all balances out. Plus you can make your own alfredo sauce using low-fat/no-fat cream cheese if you're worried about that. This is a pretty fast meal that switches it out from normal lasagna.

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