4 cups Ocean Mist Farms baby raw spinach, washed and dried
½ cup parmesan cheese
2 jars (15 oz. each) alfredo sauce
1 cup toasted pine nuts
Preheat oven to 375 °F. In medium-size mixing bowl, mix ricotta cheese, eggs and Parmesan cheese together. Set aside.
Spray a 13x9x3-inch deep casserole dish with non-stick cooking spray. Spread one cup of Alfredo sauce on the bottom of the casserole dish. Layer four uncooked lasagna sheets on top of the sauce and spread ½ of the ricotta cheese mixture. Layer 2 cups of baby fresh spinach on top of ricotta cheese and top with ⅓ of the mozzarella cheese.
Repeat layers: Alfredo sauce, 4 uncooked lasagna noodles, ½ of ricotta cheese, 2 cups baby spinach and ⅓ of the mozzarella.
Top layers with 4 lasagna noodles and the rest of the Alfredo Sauce and the mozzarella cheese. Sprinkle with Parmesan cheese and toasted pine nuts.
Cover casserole with foil and bake in oven for 60 minutes. Uncover and continue baking until cheese melts and begins to turn golden brown around edges. Remove from oven and let stand 15 minutes before slicing.