Amanda Hatcher prepares hearty and delicious meals for guests at McFarland Creek Outdoors, a hunting preserve owned by Shane Smith, one of Honest Abe’s owners. Here Amanda shares a guest favorite, Healthy Veggie Lasagna.
1 box of lasagna
1 bag of thawed (Frozen) spinach
1 bag of chopped carrots (cooked)
2 bottles of Alfredo sauce
1 16 oz container of sour cream
1 16 oz ricotta
1 medium bag of mozzarella cheese
Cook the lasagna, cook the carrots until tender, thaw the frozen spinach. Mix the container of sour cream and ricotta together. Then start your layers. Lasagna noodles on the bottom and then put a layer of the sour cream, ricotta mixture, spinach, carrots, drizzle the alfredo sauce and sprinkle the mozzarella cheese. Continue to do the layers until the cheese is the last layer. Bake at 350 until the cheese is good an melted and the lasagna is heated completely through. About 45 minutes.