Two Sauce Lasagna -- posted by Jessica

This is a really delicious recipe I found on the Classico website. I had a bunch of different Classico pasta sauces in my pantry from a really good sale at the grocery store a few months back so I was looking at their site for some ideas on new recipes to try with them and came across this lasagna recipe. I love lasagna and we always have lasagna for Christmas Eve dinner so I decided to try this one. Verdict: It's a keeper! :)

Here is the recipe from the Classico site; note: my lasagna did not look as pretty as the one in their pic. but it was still tasty! I used a different red Classico sauce (caramelized onion I think) and I stirred the spinach into the red sauce rather than having it as a separate layer.

Classico Two Sauce Lasagna

 

                                    

Servings: 12

Prep Time: 30 minutes
Cook Time: 1 hour & 5 minutes

Ingredients

• 1 jar (24 oz.) Classico® Traditional Sweet Basil Pasta Sauce
• 1 jar (15 oz.) Classico® Sun-dried Tomato Alfredo Pasta Sauce                                                                                                                                                                                                                                                             
• 1 container (15 oz.) ricotta cheese
• 1 package (10 oz.) frozen chopped spinach, thawed and well drained
• 2 cups shredded Mozzarella cheese
• 1/4 cup shredded Parmesan cheese, divided
• 2 eggs, lightly beaten
• 1 pound sweet Italian-style bulk sausage
• 12 uncooked lasagna noodles, divided

Directions

1. Preheat oven 350 degrees F. In a medium bowl, mix together ricotta cheese, spinach, mozzarella cheese, 2 Tbsp. of Parmesan cheese and eggs. Cover and set aside.
   
   
2. In a large skillet over medium high heat, brown sausage for 4 to 6 minutes, or until cooked through, stirring until small crumbles form. Drain fat if needed.
   
   
3. Spread 1 cup of Classico® Traditional Sweet Basil Pasta Sauce evenly over the bottom of 13x9 baking dish. Layer with 4 lasagna noodles, half of ricotta cheese mixture, 1 cup of Classico® Traditional Sweet Basil Pasta Sauce and half of cooked sausage. Repeat layers. Top with remaining 4 lasagna noodles. Spread Classico® Sun-dried Tomato Alfredo Pasta Sauce evenly on top of noodles and sprinkle witht remaining 2 Tbsp. of Parmesan cheese.
4. Cover tightly with aluminum foil and bake for 40 minutes. Remove foil and bake for additional 15 minutes, or until hot and bubbly and an internal temperature of 165°F is reached. Allow to rest for 5 to 10 minutes before serving.