Spinach lasagna

Spinach lasagna: Submitted by: john | Date Added: 5 mrt 2021 Ingredients:

Makes 12 Servings
Cooking + Prep Time: 1 & 1/2 hours + standing time

1 lb. of beef, ground
1 chopped sweet onion, large
1/2 lb. of sliced mushrooms, fresh
1 minced garlic clove
1 x 15-oz. can of tomato sauce, no salt added
1 x 6-oz. can of tomato paste, no salt added
1/4 tsp. of pepper, black
4 cups of mozzarella cheese shreds, part-skim
1 x 15-oz. jar of sauce, Alfredo
1 x 15-oz. carton of cheese, ricotta
2 & 1/2 cups of frozen, thawed peas, sweet
1 x 10-oz. pkg. of frozen, thawed chopped spinach – squeeze it dry
1 x 9-oz. pkg. of lasagna noodles, no-cook

Optional: Parmesan cheese, grated; basil leaves, fresh

Cooking Instructions:

In large pot, cook beef with mushrooms, garlic and onions on med. heat till meat is not pink any longer.
Drain well. Stir in tomato paste, tomato sauce, 1/4 tsp. of pepper & 2 cups of mozzarella shreds.
Set pot aside.

In large-sized bowl, combine Alfredo sauce with peas, spinach and ricotta cheese.
Spread one cup of the meat sauce into greased 13” x 9” casserole dish.
Layer with four noodles, 1 & 1/4 cups of meat sauce & 1 & 1/4 cups of the spinach mixture.
Repeat the same layers three times. Sprinkle with the rest of the mozzarella cheese.
Cover casserole dish.

Bake in 350F oven for 40-45 minutes.
Remove cover.

Bake till cheese melts, 8-10 minutes more.
Allow to stand for 10-12 minutes before you slice.

Use basil to garnish and serve.