White Spinach Lasagna

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 lbs ground beef (browned and drained)

1 can petite diced tomatoes (drained)

1 16 oz containers spinach & artichoke dip

italian seasoning (to taste)

crushed red pepper (to taste)

onion powder (to taste)

garlic powder (to taste)

1/2 14 oz jar alfredo sauce (divided (use ¾ in filling, ¼ for the pan)

4 oz parmesan cheese (divided: 2oz for the filling and 2oz for the topping)

oven-ready lasagna noodles

1 splash milk

Directions

Preheat oven to 375°F.

Brown the beef in a skillet and drain excess grease.

In a large mixing bowl, combine the beef, drained diced tomatoes, spinach & artichoke dip, Italian seasoning, crushed red pepper, onion powder, garlic powder, ¾ of the Alfredo sauce, and 2oz of the Parmesan cheese.

Spread the remaining ¼ jar of Alfredo sauce evenly over the bottom of a 9x13 baking dish. Fill with a splash of milk, shake, and add to your pan.

Layer oven-ready lasagna noodles, followed by the sausage mixture. Repeat layers, finishing with the meat mixture, for a total of 3 layers.

Top with the remaining 2oz Parmesan cheese.

Cover tightly with foil and bake for 25 minutes.

Uncover and bake an additional 5 minutes.

Broil for 5 minutes, watching closely, until golden and bubbly.

Let stand 10–15 minutes before slicing.