Cheesy lasagna |
| Name: |
Crystal Nash |
| Base: |
Seymour Johnson AFB |
| Recipe: |
12 lasagna noodles, cooked and drained
1 (15 oz) container ricotta cheese
2 cups (16 oz) shredded mozzarella cheese
¼ cup shredded Parmesan cheese divided
2 eggs
1 (26 oz) jar Classico Tomato Basil Pasta Sauce
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 lb. Italian Sausage, browned and drained
1 (16 oz ) jar Classico Alfredo or Sun-Dried Tomato Alfredo Pasta Sauce
In large bowl, combine ricotta, mozzarella, 2 tbsp Parmesan and eggs; mix well. In 13 x 9-inch baking dish, spread 1 cup sauce. Layer 4 lasagna noodles over sauce. Top with half each, cheese mixture, spinach, sauce and sausage. Repeat layers. Top with 4 remaining lasagna noodles. Spread Alfredo sauce evenly on top; sprinkle with remaining Parmesan. Cover; bake at 350 for 40 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
If you like more meat and sauce just double those two.
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