Spinach Alfredo Lasagna with Beef

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Spinach Alfredo Lasagna with Beef

Author: Keith Snow

Use freeze-dried foods and make this delicious lasagna dish

Ingredients

• 1 lb lasagna noodles
• 1 3/4 c EE Alfredo Mix
• 4 cups water
• 1/4 c EE red bell peppers
• 1/2 tsp garlic powder
• 1/4 c EE white onion flakes
• 1/4 tsp black pepper
• 1/4 heavy cream * optional
• 3 c EE beef crumbles
• 2.5 c EE spinach
• 1.5 c boiling water
• 3 c EE shredded mozzarella cheese
• 1 cup 100-degree water

Instructions

1. Cook lasagna noodles until al dente, drain, run under cold water until they are cool to the touch and not stuck together, set aside.
2. In saucepot placed over medium heat add 4 cups water and whisk in the alfredo mix, once it comes together add bell pepper, garlic, onions, black pepper, bring to simmer, add cream, cook stirring occasionally until sauce thickens. Remove from heat and set aside.
3. In a bowl add beef and spinach then 1.5 cups boiling water, stir well, cover and let sit 15 minutes.
4. In a bowl add cheese, then 1 cup 100-degree water, stir, and let sit 5 minutes.
5. Assemble the lasagna; start by covering the bottom of the pan with alfredo sauce than pasta. Make layers that contain the beef/spinach mixture, mozzarella cheese, and alfredo sauce.
6. Continue layering with the final layer being covered with alfredo sauce and topped with remaining cheese.
7. Bake in preheated 400-degree oven for 35 minutes. Allow for cooling at least 30-60 minutes before serving.