Classic Two Sauce Lasagna

1 pound bulk Italian suusage or ground beef
1 (15 oz.) cotainer ricotta cheese
1 (10 oz.) package frozen chopped spinach, thawed and drained well
2 cups shredded mozzarella cheese
4 tablespoons grated Parmesan cheese, divided
2 eggs
1 (32 oz.) jar tomato basil pasta sauce
12 no bake lasagana noodles
1 (16 oz.) jar Classico Alfredo sauce, (home made is better.)

  1. Preheat oven to 350 degrees
  2. Brown sausage in a skillet, stirring until crumbly, drain greese. Combine ricotta, spinach, mozzarella, 2 tablespoons Parmesan and eggs in a bowl and mix well.
  3. Spread 1 cup of the tomato basil sauce evenly over the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles, and half of the cheese mixture, 1 cup tomato sauce and half of the cooked sausage over the tomato sauce.
    Continue layering with 4 lasagna noodles, the remaining cheese mixture, 1 cup tomato sauce, the remaining cooked sausage and the remaining 4 lasagna noodles. Spread Alfredo sauce evenly over the top. Sprinkle with 2 tablespoons Parmesan.
    4.Bake covered for 40 minutes. Remove the cover and bake for 15 minutes more, or until bubbly. Let stand for 10 minutes. Makes 10 to 12 servings

This is similar to a Pasticcio (sp?) recipe, which uses a bechamel white sauce on the top.
Sounds really tasty!