Ingredients

1 jar Tomato and Basil Pasta Sauce

1 jar Creamy Alfredo Sauce

1 15 oz container ricotta

1 10 oz pkg frozen chopped spinach, thawed

and well drained

2 cups shredded Mozzarella

1/4 cup shredded Parmesan, divided

2 eggs, lightly beaten

1 lb. sweet Italian bulk sausage

12 uncooked lasagana noodles, divided

Preparation

  1. Preheat oven to 350°F. In medium bowl mix together ricotta, spinach, mozzarella, 2 T. Parmesan cheese and eggs. Cover and set aside.

  2. In large skillet over medium high heat, brown sausage 4-6 min. or until cooked through, stirring until small crumbles form. Drain fat as needed.

  3. Spread 1 cup of Tomato and Basil sauce evenly over the bottom of a 13x9 baking dish. Layer with 4 lasagna noodles, half of rocotta mixture, 1 cup of Tomato and Basil sauce and half of the cooked sausage. Repeat layers, Top with remaining 4 lasagna noodles. Spread Alfredo Sauce evenly over the top of noodles and sprinkle with remaining 2 T. of Parmesan cheese.

  4. Cover tightly with aluminum foil and bake 40 min. Remove foil and bake an additional 15 min, or until hot and bubbly with an internal temp of 165°F. Allow to cool for 5-10 min. before serving.