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Classic Two Sauce Lasagna

  Bulk italian sausage/Ground beef 1 Pound
  Ricotta cheese 15 Ounce (1 Container)
  Frozen chopped spinach 10 Ounce, hawed and drained (1 Package)
  Shredded mozzarella cheese 8 Ounce (2 Cups)
  Grated parmesan cheese 4 Tablespoon
  Eggs 2
  Tomato basil pasta sauce 32 Ounce (1 Jar, Classico)
  No bake lasagna noodles 12
  Alfredo pasta sauce 16 Ounce (1 Jar, Classico)

1. Preheat oven to 350°F. Brown sausage in a skillet, stirring until crumbly; drain. Combine ricotta, spinach, mozzarella, 2 tablespoons Parmesan and eggs in a bowl and mix well.
2. Spread 1 cup of the tomato sauce evenly over the bottom of a 9-by- 13-inch baking dish. Layer 4 lasagna noodles, half of the cheese mixture, 1 cup tomato sauce and half of the cooked sausage over the tomato sauce. Continue layering with 4 lasagna noodles, the remaining cheese mixture, 1 cup tomato sauce, the remaining cooked sausage and the remaining 4 lasagna noodles. Spread Alfredo sauce evenly over the top. Sprinkle with 2 tablespoons Parmesan.
3. Bake, covered, for 40 minutes. Remove the cover and bake for 15 minutes, or until bubbly. Let stand for 10 minutes

Recipe Summary

Main Dish

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Classic Two Sauce Lasagna Recipe