Veggie Lasagna

Amanda Hatcher, who provides onsite meals for guests at McFarland Creek Outdoors and caters many special events throughout the region, has offered the recipe for one of her quick and healthy favorites to try at home.

 

1 box of lasagna

1 bag of thawed (Frozen) spinach

1 bag of chopped carrots (cooked)

2 bottles of Alfredo sauce

1 16 oz container of sour cream

1 16 oz ricotta 

1 medium bag of mozzarella cheese

Cook the lasagna, cook the carrots until tender, thaw the frozen spinach. Mix the container of sour cream and ricotta together. Then start your layers. Lasagna noodles on the bottom and then put a layer of the sour cream, ricotta mixture, spinach, carrots, drizzle the Alfredo sauce and sprinkle the mozzarella cheese. Continue to do the layers until the cheese is the last layer. Bake at 350 until the cheese is good and melted and the lasagna is heated completely through. About 45 minutes.