INGREDIENTS
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1 container (15 oz.) ricotta cheese
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1 egg
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1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
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1/2 tsp. salt
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1/4 tsp. ground black pepper
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1/8 tsp. ground nutmeg (optional)
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1 jar Bertolli® Alfredo Sauce
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12 lasagna noodles, cooked and drained
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1 lb. fresh mozzarella cheese, thinly sliced