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Lasagna (Two Sauce) Recipe

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This recipe for Lasagna (Two Sauce) is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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 350º 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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