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|
|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