Two Sauce Lasagna

• 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

1. 1. Preheat oven to 350u0b0F. In medium bowl mix together ricotta, spinach, mozzarella, 2 T. Parmesan cheese and eggs. Cover and set aside.
2. 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. 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. 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 165u0b0F. Allow to cool for 5-10 min. before serving.

tomato, alfredo sauce, ricotta, mozzarella, parmesan, eggs, sweet italian bulk sausage, lasagana noodles

Taken from www.epicurious.com/recipes/member/views/two-sauce-lasagna-52421031 (may not work)