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White Lasagna
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Recipe Type | Main dishes |
Description
lasagne with an alfredo sauce
Ingredients
| 1 | large jar of alfredo sauce | |
| 2 | packages frozen chopped spinach, drained and patted dry | |
| 1 | small container of cottage cheese | |
| 1 | small container of ricotta cheese | |
| 1 | lb | ground chicken or turkey |
| 1 | package italian sausage | |
| 2 | small cans sliced black olives | |
| 2 | small cans sliced mushrooms | |
| 1 | large onion chopped | |
| 1 | package shredded romano cheese | |
| 2 | packages shredded mozzarella cheese | |
| 1 | c | parmesan cheese |
| 9 | lasagna noodles cooked |
Instructions
Brown the ground chicken and Italian sausage in a skillet with the onions. Drain and mix with the jar of Alfredo sauce in a large bowl. Spray a 13x9 pan with non-stick spray. Begin by putting a thin layer of the meat mixture on the bottom of the pan, cover with 3 noodles, a layer of spinach, olives, mushrooms and mozzarella. Continue with layers ending with a meat layer on top. Put a layer of cheese on top and sprinkle with the Parmesan. Bake at 375 for 45 minutes or until heated throughout. *this recipe can be made up prior to cooking and refrigerated or frozen until ready to cook. Be sure to fully thaw if frozen and increase cooking time to 1 hour.
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