White Spinach Lasagna & Tomato Mozzarella Salad

Why, Why, Whyyyyyyy do I have to love food so much?! My husband and I literally live for our next meal, we just truly love to eat good food! The other night I was laying in bed exhausted with my mind swirling with a million thoughts, making mental to do lists etc. and out of the blue I pictured white lasagna. No rhyme or reason why, it just appeared:-) That’s me, random and unique! I’m sure many people have made white lasagna in many forms, but I have never and I have never even eaten it, but just the thought of it was a “I must make this” moment. And I did and it was better than it looked when I pictured it in my head! This is my white lasagna creation, and as always, it was quite simple to make!



1 package of lasagna noodles

2 jars of light alfredo sauce, I used Ragu

1 lb of sweet italian sausage

1 box of frozen leaf spinach

1 lg tub of part skim Ricotta (or 2 15oz)

1 egg

Italian Spice


ground black pepper

3/4 of a bag of shredded 2% Cheddar

3 garlic cloves

In a large pan boil lasagna noodles. In the meantime fry up the Sweet Italian Sausage and about 1 tbsp of Italian Spices and some ground pepper. When it’s almost done, add the garlic, and cook until no longer pink. Also at this time in a medium pan heat up the light alfredo sauce, add a little italian spice and ground pepper to that as well, there can never be enough spice flavor! Add the meat mixture and set aside. When noodles are done, drain and set aside. In a medium bowl mix the ricotta, egg 1/4 of the cheese. Thaw the spinach in the microwave, squeeze out excess water and add to the ricotta mixture.

Spread a little of the sauce mixture on the bottom of the pan so the noodles do not stick. Add a layer of noodles, followed by a layer of ricotta and top with some of the sauce mixture. Sprinkle with a little cheese and repeat this 2 more times. On the final layer of noodles add the remain sauce and remaining cheese. Sprinkle with Basil to taste. Bake covered with foil at 350 degrees for 25 minutes. Remove foil and bake for 10 more minutes or until bubbling and the cheese is slightly browned!


Tomato Mozzarella Salad:


1 carton of grape tomatoes, rinsed and cut in half

1 package of fresh sliced Mozzarella from the specialty cheese section

Basil to taste

1/4 cup olive oil

1/4 cup balsamic vinegar

Mix the olive oil and balsamic vinegar together and set aside. Arrange the sliced Mozzarella and tomatos on a dish, drizzle with the oil/vinegar and sprinkle with Basil. So so easy and delicious!

And don’t forget the Grands Rolls!


hahah, JK!! Read the package:-)





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