Ingredients:
12 lasagna noodles, cooked and drained ( can use the no-cook type)
1 (15 ounce) containers ricotta cheese
2 (8 ounce) cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
2 eggs, lightly beaten
1 (26 ounce) jars classico basil spaghetti sauce
1 (10 ounce) packages frozen chopped spinach, thawed and squeezed to remove excess moisture
1 lb ground beef, crumbled,cooked and drained
1 (17 ounce) jars classico alfredo sauce or 1 (17 ounce) jars sun-dried tomato alfredo pasta sauce ( I use the latter)
1/4 cup red wine, if desired
1 tablespoon sugar, added to the marinara sauce,if desired
Directions:
If using regular lasagna noodles, cook as directed on package.
Combine cheese& eggs; mix together well.
Lightly spray baking dish with vegetable spray such as Pam.
If using wine and/or the sugar, mix with marinara.
Spread 1 cup marinara sauce in bottom of baking dish.
At this point, if you care to, you can mix the remainer of the marinara sauce with the cooked ground beef.
Easier and faster to layer that way.
Lay 4 noodles on sauce in dish.
Spread 1/2 the cheese mixture on noodles.
Layer 1/2 the spinach on top of cheese mixture.
Spread 1/2 the ground beef and marinara on top of spinach layer.
Repeat layers once again: noodles, cheese, spinach, ground beef and marinara.
Add one more layer of noodles.
Spread jar of Alfredo Sauce over last layer of noodles.
Cover and cook at 350 degrees for 40 minutes.
Uncover and cook 15 minutes more.
Can sprinkle more grated Parmesan on top for the last 15 minutes if desired.
After cooking, it helps to let it sit for 10-15 minutes before cutting.
Reduces the filling running out of the lasagna layers.
Servings: 10-12
Time preparation: 45 min.
Time total: 100 min.