1/2 lb lasagna noodles (pre-cooked if needed) – I prefer to use Barilla oven ready lasagna sheets
2 cups mashed potatoes
1 cups sauted/creamed spinach
1 cup sour cream (opt. if using creamed spinach)
1 1/2 cups favorite alfredo sauce
1/2 cup mozzarella cheese
1. Preheat oven to 325.
2. Pour some of the alfredo sauce on the bottom of a 9×9 pan. Place a layer of noodles on top. Then top with the mashed potatoes, smoothing out until about 1/2 in thick, using about 2/3 cup. Layer a third of the spinach on top and add some sour cream if using. Pour a 1/4 cup of the alfredo sauce over top. Continue the layering, ending with the noodles. Top with the remaining sauce and the cheese.
3. Bake covered for 30minutes. Remove cover and then back for an additional 20minutes, or until edges are slightly brown and cheese is bubbling.
I have done this recipe with spinach, mushrooms, corn, and carrots and so far have yet to be disappointed. Mashed potatoes really are magical, everything seems to combine just perfectly with them, which results in some great taste combos. If you have more than one vegetable side left, such as roasted carrots, feel free to add it as well! The trick is making sure the there is enough moisture in the dish to prevent the noodles and potatoes from drying out. Adding more sauce, sour cream, or Greek yogurt are all great ways to keep things nice and moist in the middle. Also, if you are using pre-cooked pasta sheets make sure they are cooked al dente in order to avoid a globby mess. Past experience with this phenomenon is why I have switched to the oven ready variety
I’m sending this holiday leftover favorite to GoodEats for the Surprisingly Nutritious Spaghetti Link-Up sponsored by Barilla pasta.