"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lasagna (Two Sauce) Recipe

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This recipe for Lasagna (Two Sauce), by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Simpson Eagle
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Lasagna noodles
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach (thawed and well drained)
2 cups (8 ounces) shredded mozzarella cheese
1/4 cup shredded Parmesan cheese (divided)
2 eggs
1 pound bulk Italian sausage or ground beef cooked and drained
1 (24-ounce) jar spaghetti sauce - tomato basil is preferred
1- 15 ounce jar of Alfredo sauce

Directions:
Directions:
Preheat oven to 350. In large bowl, combine ricotta, spinach, mozzarella, 2 tablespoons Parmesan and eggs; mix well. In a 13 x 9 baking dish, spread 1 cup red sauce. Layer 4 lasagna noodles over sauce. Top with half cheese mixture, 1 cup red sauce and half cooked sausage. Repeat layers. Top with 4 remaining lasagna noodles. Spread alfredo sauce evenly on top; sprinkle with remaining Parmesan. Cover; bake at 350 for 40 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Personal Notes:
Personal Notes:
This fabulous lasagna is great lightened up by using turkey sausage, lowfat mozzarella cheese, fat free ricotta and reduced fat Alfredo sauce (Ragu makes one).

 

 

 

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