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Prep 20min
Total5hr35min
Ingredients8
Servings8
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Ingredients
1 1/2
lb lean (at least 80%) ground beef
1
can (15 oz) Italian-style tomato sauce
1
bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
1
container (15 oz) ricotta cheese
1
jar (16 oz) Alfredo pasta sauce
8
uncooked lasagna noodles
1
bag (1 lb) frozen cut leaf spinach, thawed, squeezed to drain
1
cup shredded mozzarella cheese (4 oz)
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Steps
1
Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, heat beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce. Reduce heat to medium; cook 5 minutes, stirring occasionally.
2
Meanwhile, in medium bowl, combine bell pepper and onion stir-fry, and ricotta cheese; mix well. Spoon 1/2 cup of the Alfredo sauce in bottom of baking dish. Arrange 4 uncooked lasagna noodles over sauce.
3
Top with half each of the ricotta mixture, spinach, beef mixture and mozzarella cheese. Repeat with remaining noodles, ricotta mixture, spinach and beef mixture. Spoon remaining Alfredo sauce over top; sprinkle with remaining mozzarella cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Refrigerate at least 4 hours or overnight.
4
Heat oven to 350°F. Bake covered 45 minutes. Uncover; bake an additional 20 to 25 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before serving.
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For added flavor, swap 1/2 lb of the ground beef for 1/2 lb Italian sausage, if desired.
To easily drain the spinach: Drain thawed spinach in a colander first, then squeeze it in paper towels to remove as much moisture as possible.
If you have leftover lasagna, you can freeze it in individual serving sizes. Wrap each serving in foil and freeze up to 2 months.
To make this dish vegetarian, swap the meat for meatless veggie crumbles.
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Nutrition Facts
Serving Size:1 Serving
Calories
595
Calories from Fat
315
Total Fat
35g
54%
Saturated Fat
19g
95%
Cholesterol
130mg
43%
Sodium
780mg
33%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
5g
Protein
37g
% Daily Value*:
Vitamin A
95%
95%
Vitamin C
26%
26%
Calcium
45%
45%
Iron
22%
22%
Exchanges:
1 1/2 Starch; 2 Vegetable; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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