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
1 (32 oz.) jar tomato basil pasta sauce
12 no bake lasagana noodles
1 (16 oz.) jar Classico Alfredo sauce, (home made is better.)
- Preheat oven to 350 degrees
- 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.
- 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