Chef Franklin Dye: Spinach Lasagna

Published 03/17 2014 01:43PM

Updated 03/24 2014 12:02PM

LITTLE ROCK, AR - Chef Franklin Dye makes spinach lasagna with Aaron Nolan and Greg Dee.


12 Lasagna noodles
3 Packages (10 oz. each) frozen spinach, thawed and wrung dry
3 Cups Alfredo sauce
2 Cup part skim ricotta cheese
1 Cup low fat milk
2 Cup part skim mozzarella cheese, shredded
1 Cup Parmesan cheese, grated
Salt & pepper to taste


In a mixing bowl mix together milk, ricotta cheese and spinach. Spoon ½ cup Alfredo sauce into bottom of baking dish. Layer with 3 lasagna noodles.

Spread another ½ cup of Alfredo sauce on top of noodles. Layer with 1/3 of the ricotta and spinach mixture. Layer 1/3 of mozzarella cheese.

Place an additional 3 lasagna noodles over the mozzarella cheese followed by another 1/2 cup of sauce, another third of the spinach and another third of the mozzarella. Place the final layer of noodles over the mozzarella followed by another 1/2 cup of the sauce and the remaining spinach mixture. Pour the remaining sauce over the top.

Bake in a 350 degree oven for 45 minutes. Sprinkle on the cup of Parmesan cheese and continue baking for an additional 20 - 30 minutes or until the top is a light golden brown.

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