You already know you love lasagna (and if you don't, then this lasagna recipe may change your mind), so why not practice using your freeze-dried and dehydrated food by making this rich and creamy spinach and beef lasagna! One of the best parts about cooking with freeze-dried and dehydrated ingredients is that all the prep work is already done! Think about it...no more chopping onions, browning meat, or pulling out your bag of spinach from the refrigerator only to Replace it's limp, well, not an ideal candidate for your perfect meal.
Cook lasagna noodles until al dente, drain, run under cold water until they are cool to the touch and not stuck together, set aside.
In sauce pot placed over medium heat, add 4 cups water and whisk in the alfredo mix. Once it comes together add bell peppers, garlic, onions, black pepper. Bring to simmer, add cream, cook (string occasionally) until sauce thickens. Remove from heat and set aside.
In a bowl, add beef and spinach then 1.5 cups boiling water, stir well, cover, and let sit 15 minutes.
In bowl, add cheese, then 1 cup 100 degree water, stir, and let sit 5 minutes.
Assemble the lasagna; start by covering bottom of pan with alfredo sauce, then pasta. Make layers that contain the beef/spinach mixture, mozzarella cheese, and alfredo sauce.
Continue layering with the final layer being covered with alfredo sauce and topped with remaining cheese.
Bake in preheated 400 degree oven for 35 minutes. Allow to cool at least 30-60 minutes before serving.