I live my life with basically one rule: the more cheese, the better. I happen to believe that cheese, above all else, is the key to happiness. It's what makes the world go round. (Actually, the same can be said for cupcakes. But that's, as they say in The Wizard of Oz, a horse of a different color.) This year at Christmas, my Mom decided to go with lasagna for our main dish. However, given that my aunt and I don't eat anything with a face, I was tasked with creating the vegetarian lasagna. Now, I could have gone with the typical vegetarian lasagna- heavy on the vegetables, heavy on the BORING. Instead, I opted for quite possibly the most delicious, unhealthy lasagna known to man: alfredo lasagna. OMG YUM. It was such a hit, Megan & I recreated it for dinner once we were back in LA. I'm kind of obsessed with this dish. So easy, and so yummy.
- 1 (10 oz) package frozen chopped spinach
- 29 ounces Alfredo-style pasta sauce (we used Classico)
- 1/2 cup skim milk
- 1 (8 oz) package lasagna noodles
- 1 pint part-skim ricotta cheese
- 1 egg
- 1 1/2 cup shredded mozzarella cheese
- 1 small yellow onion, diced
- 1 (12 oz) jar of artichoke hearts, diced
- 8 ounces fresh mushrooms, sliced
1. Preheat oven to 350 degrees. Coat a 9x13 inch lasagna pan with cooking spray.
2. Place the spinach in a medium bowl. Microwave, uncovered on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
3. Combine pasta sauce with milk in a medium bowl. Mix well.
4. Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. (Weird but it works.) Spread half of the spinach mixture over the noodles. Sprinkle with half of the (optional) vegetables. Sprinkle with a layer of mozzarella cheese to coat. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining vegetable mixture and a layer of mozzarella cheese. Place 3 more noodles over the cheese. Pour remaining sauce evenly on top. Sprinkle with a layer of mozzarella cheese. (Obviously, the more cheese, the better.) Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
5. Bake for 50 to 60 minutes. Remove aluminum foil. Turn the oven off and place the uncovered dish back into the warm oven for 15 more minutes.
6. Serve & enjoy :)
Original recipe (Adapted)