New Favorite Lasagna!!

My mom made this for Sunday night family dinner.....it was AMAZING!

Classic Two Sauce Lasagna
By Judy Leonard



12 Lasagna Noodles Cooked
1 15 oz. Precious Ricotta Cheese
1 10 oz. Frozen Spinach Thawed & Well drained
2 cups shredded Mozzarella Cheese
¼ cup Parmesan Cheese
2 eggs
1 lb. Bulk Italian Sausage or Ground Beef
1 26 oz. Jar Classic Red Sauce
1 17 oz. Jar Any Alfredo or White Sauce

Preheat oven to 350. In large bowl combine Ricotta, Spinach, 2 Tbls Parmesan and eggs. Mix Well; Cook and Drain Sausage. In 9x13 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 Remaining 4 noodles. Spread Alfredo Sauce evenly on top. Sprinkle with remaining Parmesan cheese. Cover baked at 350 for 45 minutes; uncover and bake for 15 minutes longer or until bubbly. Let stand for 10 minutes before serving.


SIDE NOTES –

I used Francesco Rinaldi Super Mushroom Sauce and Classico 4 Cheese Alfredo.

Also, I doubled the Mozzarella cheese and didn’t measure the Parmesan.

I used 2 lbs of Sausage, but it’s your discretion.