Spinach Alfredo Lasagna

Ingredients

• 1 package (10 oz.) fresh spinach leaves, trimmed, rinsed and patted dry
• 2 containers (15 oz. ea.) ricotta cheese
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 jar Bertolli® Tomato & Basil Sauce
• 12 lasagna noodles, cooked and drained
• 1 cup Bertolli® Alfredo Sauce

Directions

1. Preheat oven to 375°. Combine spinach, ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper in large bowl; set aside.
2. Spread 1 cup Tomato & Basil Sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup Sauce and 1/2 the ricotta mixture; repeat. Top with remaining 4 noodles and Alfredo Sauce, then sprinkle with remaining 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 1 hour. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.

• *SUBSTITUTION: Use 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry.