Red & White Lasagna

Source: Wendy Brown Johnson (or American Beauty pasta!)


Servings: 12
Prep Time: 15-20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15-30 minutes

Ingredients:

• 12 lasagna noodles
• 1 (15 oz.) container ricotta cheese (or cottage cheese)
• 1 (10 oz.) package frozen chopped spinach, thawed and well drained
• 2 c. shredded mozzarella cheese
• 1/2 c. shredded Parmesan cheese, divided
• 2 eggs
• 1 lb. Italian sausage or ground beef, cooked and drained
• 1 (26 oz.) jar marinara pasta sauce
• 1 (16 oz.) jar Alfredo pasta sauce

Directions:

1. Preheat oven to 350 degrees.
2. Cook lasagna noodles.
3. Combine ricotta (cottage) cheese, spinach, mozzarella, 2 T. Parmesan, and eggs; mix well.
4. In a 15 x 9 baking dish, spread 1 c. marinara.
5. Layer 4 noodles.
6. Top with half of the cheese mixture, 1 c. marinara, and all the cooked sausage.
7. Layer with 4 more noodles, remaining cheese mixture, and remaining marinara.
8. Top with 4 remaining noodles.
9. Spread Alfredo evenly on top and sprinkle with remaining Parmesan.
10. Cover and bake for 40 minutes.
11. Uncover and bake for additional 15 minutes or until hot and bubbly.
12. Let stand 10 minutes before serving.

Comments: I stole this recipe off of my pal Wendy's blog (and she apparently stole it off of the American Beauty lasagna box). She claimed that it was the best lasagna she'd ever had, and since Wendy and Nick Johnson are culinary connoisseurs (their cheesecakes are to die for!), I had to try it for myself.