CLASSICO TWO-SAUCE LASAGNA
12 lasagna noodles
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese, divided use
2 eggs
1 (26 ounce) jar Classico Sweet Basil Marinara Pasta Sauce
1 (10 ounce) package frozen chopped spinach, thawed and well
drained
1 pound bulk Italian sausage or ground beef, cooked and drained
1 (17 ounce) jar Classico Alfredo or Sun-Dried Tomato Alfredo Pasta Sauce
Cook noodles according to package directions; drain.
In large bowl, combine ricotta, mozzarella, 2 tablespoons Parmesan, and eggs; mix well. Set aside.
In a 13x9-inch baking dish, spread 1 cup marinara sauce. Layer 4 lasagna noodles over sauce. Top with half each, cheese mixture, spinach, marinara sauce, and sausage. Repeat layers. Top with 4 remaining lasagna noodles. Spread Alfredo sauce evenly on top; sprinkle with remaining Parmesan.
Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
Makes 8 servings
Source: Classico |