Two Sauce Lasagna

If you need to save some time, substitute jarred pasta sauces. Reduce the amount of red sauce to 1 cup in each layer.

4 cups homemade marinara sauce
1 recipe Lite Alfredo sauce
1 15 ounce container ricotta cheese, part skim milk
1 10 oz package frozen chopped spinach, thawed and well drained
2 cups Mozzarella cheese, shredded
1/4 cup shredded Parmesan cheese, divided
2 extra large eggs, lightly beaten
1 pound sweet Italian bulk sausage
1 12 oz package uncooked whole grain lasagna noodles, divided

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

2. In a large skillet over medium high heat, brown sausage for 4 to 6 minutes, or until cooked through, stirring until small crumbles form. Drain fat if needed.

3. Spread 1 cup of tomato pasta sauce evenly over the bottom of a 13×9 baking dish. Layer with 4 lasagna noodles, half of ricotta cheese mixture, 1 1/2 cups of tomato pasta sauce and half of cooked sausage. Repeat layers. Top with remaining 4 lasagna noodles. Spread Alfredo sauce evenly on top of noodles and sprinkle with remaining 2 Tbsp. of Parmesan cheese,

4. Cover tightly with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes, or until hot and bubbly. Allow to cool for 5 to 10 minutes before serving.

Servings: 12

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