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Courtesy of Schnucks Cooks
Prep Time: 20 Min.
Cook Time: 40 Min.
What you need:
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+ Schnucks non-stick cooking spray
+ 1 jar (15 oz.) four-cheese Alfredo pasta sauce
+ 1 can (14.5 oz.) Schnucks Italian style diced tomatoes, drained
+ 1 box (9 oz.) Barilla® oven ready lasagne
+ 1 container (15 oz.) Schnucks part skim ricotta cheese
+ 1/2 (10 oz.) pkg. Schnucks thawed and squeezed dry frozen chopped spinach (about 2/3 c.)
+ 1 Schnucks large egg yolk
+ 1/4 tsp. Schnucks ground nutmeg
+ 1 jar (15 oz.) roasted garlic Alfredo pasta sauce
+ 1 c. water
+ 1 pkg. (8 oz.) Schnucks shredded Italian 6 cheese blend (2 c.)
What to do:
1. Preheat oven to 350°F. Lightly spray 13 x 9-in. glass or metal baking pan with nonstick cooking spray. Spread four-cheese pasta sauce in bottom of prepared pan. Sprinkle tomatoes evenly over sauce. Break uncooked lasagna noodles crosswise in half. In medium bowl, stir ricotta, spinach, egg yolk and nutmeg until well blended.
2. Spread 2 rounded tablespoons ricotta mixture on 1 lasagna square; press second square over cheese mixture so that it is sandwiched between the noodles to make a pasta pillow. Arrange pillows crosswise in rows of 5 and 6, overlapping pillows to fit.
3. Spread roasted garlic pasta sauce evenly over the layered pillows. Slowly pour water over sauce. Sprinkle shredded cheese evenly in baking dish. Bake 40 to 45 min. or until top is lightly brown and internal temperature reaches 145°F. Remove pillows from oven; let stand at room temperature 10 min. before serving.
Calories: 530; Total Fat: 23g; Saturated Fat: 13g; Cholesterol: 120mg; Total Carbs: 54g; Fiber: 4g; Protein: 24g; Sodium: 1080mg;