9 lasagna noodles, cooked and cut into 1 inch pieces
1 (10 oz. box) chopped frozen spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1 (15 oz) container of Alfredo sauce
3/4 cup half & half
1 pound cooked Italian sausage, crumbled
2 cloves garlic, mined
Directions:
1. Pre-heat oven to 350 degrees
2. Spray 13 x 9 baking dish with non-stick cooking spray
3. In a medium bowl combine all ingredients and mix together well
4. Transfer to baking dish
5. Cover with aluminum foil and bake for 30 minutes
Notes:
The original recipe called for light Alfredo sauce and fat free half & half. I couldn't find these in the grocery store that day, so I used the regular stuff. You could easily add more noodles and sauce to make more. This makes a lasagna about 1-1 1/2 inch thick in the baking dish.
The original recipe called for light Alfredo sauce and fat free half & half. I couldn't find these in the grocery store that day, so I used the regular stuff. You could easily add more noodles and sauce to make more. This makes a lasagna about 1-1 1/2 inch thick in the baking dish.
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