Ingredients
16 oz container ricotta cheese
16 oz cottage cheese
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (FRESH is better – I parboiled it so is shrunk down, squeezed it dry and just added layers of it between the noodles)
2 eggs
1/2 cup chopped drained sun-dried tomato packed in oil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 (16 ounce) jars alfredo sauce, divided
12 no-boil lasagna noodles
1 cup shredded mozzarella cheese
Directions
Preheat oven to 375 degrees Fahrenheit.
In a large bowl combine ricotta, spinach, eggs, sun dried tomatoes, oregano, garlic powder, pepper and nutmeg.
Spread 3/4 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3 noodles (crosswise). Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.
Pour remaining Alfredo sauce over pasta. Sprinkle with mozzarella cheese.
Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes. If desired, place lasagna under broiler for 2 minutes to brown cheese. Let sit for 10 minutes before serving.
Submitted by Kathy Hansen
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