Ingredients:
2 lb. ground pork
1 onion, chopped
1 red bell pepper, chopped
2 15 oz. jars alfredo sauce
1 6 oz. bag baby spinach
15 oz. ricotta cheese
1 egg
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1 tsp. crushed red pepper
2 tbsp. minced garlic
1 tsp. salt
9 pieces oven ready lasagna (uncooked)
2 cups mozzarella cheese
1/4 cup parmesan cheese
Directions:
In a large pot, cook ground pork, onion and red bell pepper. Drain fat.
Add alfredo sauce, spinach, garlic and salt to pork mixture. Cook for 5 minutes until spinach is wilted.
In separate mixing bowl, combine ricotta, egg, basil, thyme, oregano and red pepper.
Arrange lasagna as follows in a 13×9 baking dish:
1 cup alfredo pork mixture
3 lasagna noodles crosswise
1/3 of the ricotta mixture, spread evenly over the lasagna
1 cup alfredo pork mixture
1/3 of the mozzarella cheese
1/3 of the parmesan cheese
Repeat twice.
Cover with aluminum foil and bake in a pre-heated oven at 350 for 30 minutes.
Remove foil and cook for an additional 10-15 minutes.
Let stand for 5-10 minutes before cooking.
Serve with a nice garden salad and garlic bread.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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