Friday, February 5, 2010
Two Sauce Lasagna
My friend Seanean sent me this recipe a few years ago. It's really easy and nice & light for a lasagna. I like that it has Alfredo sauce as the top layer and tomato sauce throughout the rest. The recipe calls for it to be made in a 9x13 baking dish but I put it into 2 8x8 pans. One I baked that day and the other I wrapped in foil and placed in the freezer for another time. Perfect if you have a small family and don't want tons of left over lasagna laying around!
1 (16oz) jar spaghetti sauce
1 (16oz) jar Alfredo sauce
16 oz (or 2 cups) shredded mozzarella cheese
10 oz frozen chopped spinach, thawed & drained
1 box lasagna, cooked/drained (I used the no cook lasagna noodles)
15 oz ricotta cheese
1/4 cup Parmesan cheese, grated
1 pound sausage, browned (I used Italian sausage)
Combine ricotta, mozzarella, 2 tablespoons Parmesan & eggs.
My measurements are going to be for 2 8x8 pans so if you are using 9x13 just double it.
Spread 1/2 cup red sauce in each baking pan.
1/4 of the cheese mixture
1/4 of the spinach
1/4 of the red sauce (I forgot that step/picture so I just put the sauce on top of the sausage!) and 1/4 of the sausage
Top with another layer of pasta.
Repeat with remaining ingredients. Top with pasta and spread Alfredo sauce over top and sprinkle with remaining Parmesan cheese.
Now, the recipe calls for it to bake covered in aluminum foil in the oven at 350 degrees for 15 minutes. Mine was not warm in the center after 15 minutes. I ended up cooking it for about 40 minutes. I would check yours at 15 minutes to see if it's done but expect for it to take 30-45 minutes. I also removed the foil for the last 10 minutes of baking.
Let stand for 10 minutes after you take it out.
Serve with salad and garlic bread.