Spinach Alfredo Lasagna

• 1 box Frozen Chopped Spinach, 10 Oz., Thawed And Squeezed Dry
• 2 pounds Ricotta Cheese
• 8 ounces, weight Mozzarella Cheese, Shredded
• 1/2 cups Parmesan Cheese
• 2 whole Eggs
• 1 pinch Salt
• 1 dash Pepper
• 1 jar Five Brothers Fresh Tomato Basil Sauce, 26 Oz.
• 1 package Lasagna Noodles, 16 Oz., Cooked And Drained
• 1 jar Five Brothers Creamy Alfredo Sauce, 17 Oz.

1. Preheat oven to 350 degrees.
2. Combine spinach, ricotta, and mozzarella cheese, half of the parmesan cheese, eggs, salt and pepper.
3. Pour 3/4 cup tomato basil sauce in a 9 x 13 dish.
4. Layer 4 lasagna noodles over the sauce.
5. Spread half the spinach/cheese mixture over the noodles.
6. Top with 1 cup tomato basil sauce.
7. Repeat layers, ending with the noodles.
8. Evenly spread the alfredo sauce over the top of the lasagna.
9. Sprinkle with the remaining half of parmesan cheese.
10. Cover and bake 1 hour.
11. Uncover and bake 10 more minutes.
12. Allow lasagna to sit for 10 minutes before serving.
13. *** You do not have to specifically have the Five Brothers brand of sauces.
14. I often use any type of spaghetti and alfredo sauce that I have on hand.

ricotta cheese, mozzarella cheese, parmesan cheese, eggs, salt, pepper, brothers, lasagna noodles, brothers

Taken from tastykitchen.com/recipes/main-courses/spinach-alfredo-lasagna/ (may not work)