Ingredients: |
Ingredients: 1 lb. lasagna noodles, not cooked 26 oz. jar spaghetti sauce 16 oz. jar Alfredo sauce 1 1/2 lbs. ricotta cheese 1 lb. shredded mozzarella cheese 1 lb. shredded italian cheese blend 1 lb. turkey sweet Italian sausage, cooked and diced 1 small bunch fresh spinach (20-30 leaves), washed and patted dry about 4 oz. of mozzarella
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Directions: |
Directions:Layer in a pan 11 3/4 X 9 1/4 X 2 1/2 inches. (Use an aluminum roaster pan.)
On the bottom, combine a small 1/3 of the spaghetti sauce and about 1/2 cup water, and layer 1/4 of the noodles.
Now, add the following layers, one after the other, spreading each ingredient evenly:
1/4 of the ricotta, 1/4 of the cheeses, 1/2 of the spinach, 1/3 of the Alfredo sauce, 1/4 of the noodles, 1/4 of the ricotta, 1/4 of the cheeses, 1/2 of the sausage, 1/3 of the spaghetti sauce, 1/4 of the noodles, 1/4 of the ricotta, 1/4 of the cheeses, 1/2 of the spinach, 1/3 of the Alfredo sauce, 1/4 of the noodles, 1/4 of the ricotta, 1/4 of the cheeses, 1/2 of the sausage, 1/3 of the spaghetti sauce, 1/3 of the Alfredo sauce, 4 oz. of mozzarella
Cover with foil and cook for one hour at 325°F and then increase the temperature to 350°F and cook for an additional 30 minutes. (Or cook for 1 hour at 325°F, cool and refrigerate overnight, and then cook at 350°F for 45 minutes.) |