Ingredients
Units
Scale
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 8 oz baby spinach
- 15 oz alfredo sauce
- 2 cups chicken stock or vegetable stock
- 15.5 oz cannellini beans, drained and rinsed
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 1/4 cup fresh basil, chopped (optional)
- 1/4 cup fresh italian oregano, chopped (optional)
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese (I used part-skim)
- 1 cup shredded mozzarella cheese
- crushed red pepper flakes for garnish
- pesto for garnish
Instructions
- In a large skillet, heat olive oil and minced garlic over medium heat until fragrant, be careful not to burn the garlic.
- Add the baby spinach and stir until wilted.
- Add the cannellini beans, chicken stock, alfredo sauce, italian seasoning and garlic powder.
- If you have fresh basil and fresh italian oregano on hand, add that now as well (Fresh herbs are optional but I love to add if I have on hand).
- Stir and bring to a low boil.
- Add broken noodles and stir.
- Reduce temperature to low and cover.
- Cook for 20 mins stirring occasionally until noodles are al dente.
- Dollop ricotta on top of the noodles and then top with shredded mozzarella.
- Cover again for another 3 – 4 minutes or until cheese in completely melted.
- If desired, garnish with crushed red pepper and/or pesto.
- Serve immediately
- Enjoy!
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 258
- Sugar: 3 g
- Sodium: 585 mg
- Fat: 8.9 g
- Saturated Fat: 4.6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 31.6 g
- Fiber: 4.5 g
- Protein: 12.8 g
- Cholesterol: 34.4 mg