8 Servings 120 min Cook
2 Spray , about 1/3 second Pam Cooking Spray
1 Medium Egg
15 Oz Ricotta Cheese
1 Package (10 oz) Spinach
4 Cloves, minced Garlic
1/4 Tsp Pepper
15 Oz Alfredo Mix Sauce
1/2 Cup Nonfat Milk
3 Pieces Lasagna Noodles
2 Cup grated Carrots
2 Cup, pieces or slices Mushrooms
1/2 Cup, shredded Mozzarella Cheese
1/4 Cup Parmesan Cheese
Mince garlic, slice mushroom, grater carrots, thaw and drain spinach.
Set these aside until recipe calls for them.
Preheat oven to 350F.
Lightly coat a 2-quart rectangular baking dish with cooking spray (approx.
1 spray).
In a medium size bowl, lightly beat egg and then stir together egg, ricotta cheese, spinach, garlic, and pepper.
Combine Alfredo sauce and milk in another bowl.
Spread 1/2 cup of the Alfredo sauce mixture into the bottom of the prepared baking dish.
Arrange three of the uncooked noodles in a layer over the sauce.
Spread half of the spinach mixture over the noodles; top with half of the carrots and half of the mushrooms.
Arrange the remaining three uncooked noodles over the vegetables.
Top noodles with the remaining spinach mixture.
Top with the remaining carrots and the remaining mushrooms.
Cover with the remaining Alfredo mixture by sprinkling it with the mozzarella and Parmesan cheese.
Lightly coat a sheet of foil with cooking spray (approx.
1 spray).
Cover dish with foil, coated side down.
Bake for 60 to 70 minutes.
Uncover.
Bake for 15 to 20 minutes more or until top is lightly browned.
Let stand for 20 minutes before serving.
Divide into 8 equal piece.
