Ingredientes para Alfredo And Artichoke Lasagna
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups shredded mozzarella cheese
- 15 ounces ricotta cheese
- 4 ounces cream cheese, softened
- 8 ounces shredded provolone cheese
- 2 large eggs
- 1/2 teaspoon black pepper
- 2 (16 ounce) containers alfredo sauce
- 14 ounces canned artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 tablespoons chopped green onions
- 12 lasagna noodles
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Cómo preparar Alfredo And Artichoke Lasagna
- Preheat oven to 350°F (175°C). Grease two 8x8 inch baking dishes.
- In a large bowl, combine 10 oz fresh spinach (chopped), 1 cup (8 oz) shredded mozzarella cheese, 15 oz ricotta cheese, 4 oz cream cheese (softened), 8 oz provolone cheese (shredded), 2 large eggs, and 1/2 teaspoon black pepper. Mix well and set aside.
- In a separate bowl, combine 1 (16 oz) container Alfredo sauce, 14 oz canned artichoke hearts (drained and chopped), 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, and 2 tablespoons chopped green onions. Mix well and set aside.
- Spread the remaining 1 (16 oz) container of Alfredo sauce evenly on the bottom of each prepared baking dish.
- In each dish, layer 2 lasagna noodles, then 1/4 of the spinach mixture.
- Repeat layers (noodles, spinach mixture) twice more, ending with lasagna noodles.
- Spread half of the artichoke mixture evenly over the noodles in each dish.
- Bake for 40 minutes, or until the lasagna is set and lightly browned.
- Sprinkle the remaining 1/2 cup (4 oz) mozzarella cheese evenly over the top of each lasagna.
- Bake for an additional 5 minutes.
- Let the lasagna stand for 15 minutes before serving. For freezing, cool completely, wrap tightly in heavy-duty foil, and freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
12g
Fat
126g
Carbs
13g
