Red and White Lasagna

We had guests over for dinner last night and this is what I made. Everyone loved it, even the kids!! It also makes great leftovers for lunch or a weekend dinner. I served it with garlic french bread, ceasar salad and fruit salad.

12 Lasagna noodles

1 15oz. container ricotta cheese

1 10oz. package frozen chopped spinach, thawed and well drained

2 cups shredded mozzarella cheese

1/2 cup shredded parmesan cheese, divided

2 eggs

1 lb. bulk Italian sausage or ground beef, cooked and drained

1 26oz. jar marinara pasta sauce

1 16oz. jar alfredo pasta sauce

chopped fresh parsley(optional)

Cook pasta according to package directions. Preheat oven to 350 degrees. In large bowl, combine ricotta cheese, spinach, mozzarella cheese, 2 Tbls. parmesan cheese and eggs; mix well. In a 15x9-inch baking dish, spread 1 cup marinara sauce. Layer 4 lasagna noodles over sauce. Top with half che3ese mixture, 1 cup marinara sauce and all the cooked beef. Layer 4 more lasagna noodles, remaining cheese mixture and remaining marinara sauce. Top with 4 remaining lasagna noodles. Spred Alfred sauce evenly on top; sprinkle with remaining Parmesan cheese. Cover; bake 40 minutes. Uncover, bake an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

10-12 servings