>Tomato Alfredo Lasagna


Last week, we traveled to the Washington, D.C. area to participate in my husband’s younger brother’s wedding (at the 31 flavors.  Beuler?).  Anyway, we decided to leave after my husband got off of work on Wednesday, just to get part of the 11-hour drive out of the way.  As such, it fell to me to get everything packed and in the car before we left. 
It also fell to me to get dinner ready so that we could eat it quickly before we got on the road.  I wanted something that I could throw together and get in the oven early in the day so that it would be ready and could just be eaten at room temperature or quickly reheated.  I settled on lasagna.
I’d had this jar of Newman’s Own Alfredo sauce that I’d received from Foodbuzz as part of their Family Bites program, and I had been struggling with a way to use it since I’d gotten it over two months ago.  I figured now was as good a time as any.

Tomato Alfredo Lasagna
Prep time: 10 minutes
Cook time: 1 hour
Servings: 8-10
1 28 ounce. can crushed tomatoes
1 pound ricotta or cottage cheese
1 egg, beaten
½ cup grated parmesan cheese, divided
½ can quartered artichoke hearts, chopped
2-3 cups raw baby spinach, chopped
8 ounces button mushrooms, sliced
2 chicken breasts, diced
1 jar Newman’s Own Alfredo Sauce
1 box of whole-wheat lasagna noodles
Preheat your oven to 375F.  Combine the ricotta/cottage cheese with the chopped spinach, artichoke hearts, the beaten egg and 1/4 cup of the parmesan cheese.
To assemble, begin by ladling a cup or so of your crushed tomatoes into the bottom of a lasagna pan.  On top of this, layer three lasagna noodles.  On top of the noodles, spread 1/3 of your cheese and veggie mixture.  On top of this, layer three more noodles, topped with 1/3 of the jar of Alfredo sauce, 1/3 of the diced raw chicken and 1/3 of the mushrooms.  Top this mixture with more of the crushed tomatoes.  continue layering in this manner until you’ve run out of the cheese mixture.  Top with a final layer of noodles covered with alfredo and a little bit of tomatoes.  Sprinkle the remaining parmesan over the top.  Bake for an hour or more, until it’s hot and bubbly and the top is brown and crusty.
The end result is cheesy, creamy and extremely flavorful.  My husband and 4-year old son loved it.

One thought on “>Tomato Alfredo Lasagna

  1. >Great use for a bottled sauce. I would prefer fresh but as sauce goes it's hard to not like Newman's since it all goes to charity.Now I feel like seeing "Cool Hand Luke"…

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