Two Sauce Lasagna

My grandmother gave me this recipe for lasagna when I was in college. I think she found it in a magazine or on a jar of sauce. It’s not her “secret recipe” lasagna but it is a fun take on this comfort food. I used to make this for friends in disposable casserole dishes. I wouldn’t cook the lasagna, I would piece it together and let them cook the lasagna when it worked best for them. They could cook the lasagna up right away or put it into the freezer for later. I would write the cooking directions on the plastic lid of the casserole dish so there was no way they could lose it.

Over the years I have made a few adjustments to this recipe. I’ve subbed ground beef for the Italian sausage with great success. Mushrooms are always a welcome addition. Bell peppers of any color would be delicious. The original recipe calls for Classico sauces but you could really use any red sauce and Alfredo sauce you enjoy. If you don’t have the time to cook your lasagna noodles don’t be afraid to use the no-boil type. Those noodles work really well in this dish and save tons of time.

Enjoy!

12 lasagna noodles, cooked and drained

15 oz. ricotta

2 cups mozzarella, shredded

¼ cup parmesan, shredded

2 eggs

26 oz. Tomato Basil pasta sauce

10 oz. frozen spinach, thawed

1 lb. Italian sausage, browned and drained

16 oz. Alfredo sauce

Preheat oven to 350.

In a large bowl combine ricotta, mozzarella, two tablespoons parmesan and eggs. In a medium bowl combine the sausage and spinach.

Spread the bottom of a 9x13 baking dish with one cup pasta sauce. Layer with four lasagna noodles. Top with half of the cheese mixture and then half of the meat mixture. Repeat the layers. Top with remaining four lasagna noodles. Spread Alfredo sauce on top of the noodles and sprinkle with the remaining parmesan. Cover with foil and bake for 40 minutes. Uncover and bake an additional 15 minutes or until bubbly.

Let stand for ten minutes before serving.