This week I made what is now our new favorite lasagna and thought I'd share the recipe just in case you're craving lasagna. This recipe is pretty easy for a dish that usually takes quite a bit of time to prep.
Red, White, & Green Lasagna
12 lasagna noodles (cooked according to package directions - 10 minutes)
1 (15 oz) container ricotta cheese (or half ricotta and half cottage cheese)
1 (10 oz) package frozen chopped spinach, partially thawed so clumps can be broken up
2 cups (8 oz) shredded mozzarella cheese
½ cup shredded Parmesan cheese, divided
1 lb bulk Italian sausage or ground beef, cooked & drained
1 onion, chopped (cooked in with the sausage)
1 (26 oz, approx) jar marinara pasta sauce (we like Prego with mushrooms in this)
1 (16 oz, approx) jar alfredo pasta sauce
chopped fresh parsley or dried parsley
¼ tsp Italian seasoning
Preheat oven to 350 degrees. In large bowl, combine ricotta cheese, spinach, half the mozzarella cheese, 2 TB of the Parmesan cheese, and the eggs. Mix well. Spray a 15 x 9” baking dish, spread 1 cup marinara sauce, layer 4 lasagna noodles over sauce. Top with half the cheese mixture, 1 cup marinara sauce, and all the cooked sausage. Layer 4 more lasagna noodles, remaining cheese mixture, and remaining marinara sauce. Top with 4 remaining lasagna noodles. Spread Alfredo sauce evenly on top. Sprinkle with remaining mozzarella and Parmesan cheese. Sprinkle with the Italian seasoning. Cover with foil. Bake for 40 minutes. Uncover. Bake an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Serves 10-12.
If this recipe looks familiar, it's a take off on the recipe I found on the back of American Beauty Lasagna Noodles. I made some minor adjustments and we just loved it. It would also be good without the turkey Italian sausage and even the eggs as a vegetarian dish.