This white spinach lasagna is a delicious, nuts-free and soy-free baked dish made with ricotta cheese, spinach, eggs, sun-dried tomatoes and topped with alfredo sauce and mozzarella cheese – perfect for lunch or dinner!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 76 mins – easy
🍽 8 servings – 555 kcal per serving
- an eighth tsp black pepper
- 32 oz ricotta cheese
- 10 oz spinach
- 2 eggs
- half cup sun-dried tomatoes
- three quarters tsp dried oregano
- a quarter tsp garlic powder
- an eighth tsp ground nutmeg
- 16 oz alfredo sauce
- 12 lasagna sheets pasta
- 4 oz mozzarella cheese
- 1 knife
- 1 baking dish
- 1 bowl
- 1 oven
- 1 whisk
- 1 grater
- 1 aluminium foil
Shred mozzarella cheese using a grater.
Rinse spinach and squeeze it with a hand to get drained spinach.
Chop drained spinach.
Preheat the oven to 375°F for 12-15 minutes.
Crack eggs in a bowl. Add ricotta cheese, spinach, sun-dried tomatoes, dried oregano, and garlic powder to the bowl. Stir the mixture using a whisk. Then, add an eighth tsp of black pepper and ground nutmeg to the bowl. Whisk once more to get a ricotta cheese mixture.
Spread a quarter of the alfredo sauce over the baking dish, then lay three lasagna sheets of pasta in the dish crosswise. Spread a quarter of the ricotta cheese mixture over the pasta, then spread another quarter of alfredo sauce. Repeat this process two more times. Scatter shredded mozzarella cheese over the top, then cover with aluminium foil. Put it in the oven and bake for 45 minutes. Next, take it out of the oven and remove the foil. Then, put it back in the oven and bake for 10 minutes.
Turn off the heat and take the baking dish out of the oven.
It’s ready to be served !