Ingredients :
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (10 oz) frozen spinach, thawed and drained
- 1 jar (15 oz) Alfredo sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Préparations :
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions.
- In a medium bowl, mix ricotta cheese, egg, half of the Parmesan cheese, half of the mozzarella cheese, chopped artichoke hearts, and spinach. Season with garlic, salt, and pepper.
- Spread a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce.
- Spread one-third of the ricotta mixture over the noodles, then layer with one-third of the remaining Alfredo sauce. Repeat layers twice, ending with Alfredo sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
- Garnish with fresh parsley before serving
ENJOY