EASY SPINACH LASAGNA

1 Reynolds® Pot Lux™ cookware, 9"x12 1/2"pan
1 container (15 oz.) ricotta cheese
2 packages (10 oz. each) frozen chopped spinach, thawed, squeezed dry
1 cup grated Parmesan cheese, divided
1 egg
1 jar (28 oz.) pasta sauce
1/2 pound lean ground beef, cooked and drained
1/2 pound turkey Italian sausage, cooked and drained
9 lasagna noodles, cooked and drained
1 package (8 oz.) shredded Mozzarella cheese

Preheat oven to 350°F. Center Pot LuxÔ pan on a cookie sheet so pan does not hang over sides.

Combine ricotta cheese, spinach, 1/2 cup Parmesan cheese and egg in a medium bowl; set aside. Combine pasta sauce, ground beef and sausage; spread one-third of the meat sauce in bottom of pan. Arrange 3 noodles over sauce in single layer; spoon one-half of the ricotta mixture over noodles. Sprinkle with one-third of the Mozzarella cheese.

Repeat layering. Arrange last 3 noodles over Mozzarella; spoon remaining meat sauce, Parmesan and Mozzarella cheese on top.

Bake on cookie sheet on middle rack in center of oven 40 to 45 minutes until sauce is hot and bubbly. Use cookie sheet to remove pan from oven; let stand at least 2 minutes before lifting pan by handles.

Number of Servings: 8-10