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12 lasagna noodles
1 (15oz) container ricotta cheese
1 (10oz) pkg frozen chopped spinach (thawed & well drained)
2 cups (8oz) shredded mozzarella cheese
1/4 cup shredded parmesan cheese, divided
2 eggs
1 lb bulk Italian sausage or ground beef cooked & drained
1 (26oz) jar Classico Tomato & Basil sauce
1 (17oz) jar Classico Sun-dried Tomato Alfredo sauce1.) Preheat oven to 350. In large bowl, combine ricotta, spinach, mozzarella, 2 Tbs parmesan & eggs; mix well. In a 13×9 baking dish, spread 1 cup red sauce.
2.) Layer 4 lasagna noodles over sauce. Top with half cheese mixture, 1 cup red sauce, & half cooked sausage. Repeat layers. Top with 4 remaining lasagna noodles.
3.) Spread alfredo sauce evenly on top; sprinkle with remaining parmesan. Cover, bake at 350 for 40 minutes.
4.) Uncover; bake 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
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