Last night we made one of David's and my favorites, the Two-Sauce Lasagna adapted only slightly from Classico's original. That Sun-Dried Tomato Alfredo sauce is one of our guilty pleasures, that's for sure. The girls are still in two minds about lasagna. Laura said "Boy, that smells good!" then wondered thoughtfully, "Do I like this, Mom?" The last time I made it, she protested at the spinach, but this time she gobbled it all up and asked for more -- it was Julia now who didn't like the spinach. (I don't like the long stems of cooked spinaches, either, and so I make sure to either chop it up well or get one that is already finely chopped.) I remember not liking lasagna for a long time, for some reason, so I don't push things too much, just make it every so often and see what happens.
I find that the no-bake lasagna noodles aren't as good in this as the cooked ones; Creamettes are impressively sturdy. (A whole box is usually more than you need, but allows for breakage, so either nibble on the leftovers, portion them out into the lasagna, or refrigerate them for a later meal.) I like to use a domestic fresh mozzarella, which although is a bother to shred, tastes delicious. Lasagna takes a long time to put together, but you can do a lot of the prep at once -- have the noodles and sausage going at the same time, for instance.
1 lb. lasagna noodles
15 oz. ricotta cheese
2 cups (8 oz.) fresh mozzarella, shredded
1/2 cup shredded Parmesan cheese (divided use)
1 26-oz. jar Classico Sweet Basil Marinara sauce, or other tomato-based pasta sauce
1 10-oz. package frozen spinach, thawed and drained
1 lb. sweet Italian sausage
1 17-oz. jar Classico Sun-Dried Tomato Alfredo sauce, or other cream- based pasta sauce
Crumble the sausage into a medium-sized skillet, and cook until browned. Drain if necessary, and set aside. Chop the spinach finely, and set aside. Cook the lasagna noodles and drain them.
Preheat the oven to 350° F.
In a large bowl, combine the ricotta, mozzarella, 2 tablespoons of Parmesan, and the eggs.
In a large baking dish (about 13 x 9 inches), spread 1 cup of the marinara sauce. Layer about 4 lasagna noodles over the sauce, then top with half each of the ricotta mixture, spinach, marinara sauce, and sausage. (If the noodles begin to stick together, run them under some warm water.) Repeat these layers. Top with about 4 more lasagna noodles. Spread the Alfredo sauce evenly over the top, and sprinkle with the remaining Parmesan.
Cover and bake for 40 minutes. Uncover and bake 15 minutes longer, or until the sauce is bubbly around the edges. Let stand 10 minutes before serving.
Makes 10-12 servings. Preparation time, about 30 minutes; total time, about 1 hour, 20 minutes.