Spinach Tomato Alfredo Lasagna

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry.
• 2 lbs ricotta cheese
• 8 ounces shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 eggs
• salt and pepper
• 1 (24 ounce) jar tomato sauce (i used tomato basil)
• 1 jar alfredo sauce (not sure on the oz size but similar size to tomato sauce)
• 1 (8 ounce) package ronzoni no-boil lasagna noodles (if you have never tried them before, try now! they taste and feel the same as boiled noodles!)

Recipe

• 1 preheat oven to 375* in large bowl combine spinach, ricotta cheese,mozzerella, 1/4 c parmesan, eggs, salt and pepper.
• 2 in a 13x9in dish, pour 3/4c tomato sauce layer 4 lasagna noodles over sauce.
• 3 spread half of the spinach cheese mixture over noodles.
• 4 top with 1c tomato sauce.
• 5 repeat layers and top noodles with alfredo sauce and 1/4c parmesan cheese.
• 6 cover and bake 1 hour, uncover and bake 10 more minutes.
• 7 allow lasagna to cool 10 minutes before serving.