Sinfully Rich Lasagna
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This is the tastiest, creamiest, most wonderful lasagna I've ever had. To DIE for!!
- Ready In:
- 1hr 40mins
- 12 lasagna noodles, cooked and drained (can use the no-cook type)
- 1 (15 ounce) container ricotta cheese
- 2 (8 ounce) cups shredded mozzarella cheese
- 1⁄4 cup shredded parmesan cheese
- 2 eggs, lightly beaten
- 1 (26 ounce) jar classico basil spaghetti sauce
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed to remove excess moisture
- 1 lb ground beef, crumbled,cooked and drained
- 1 (17 ounce) jar classico alfredo sauce or (17 ounce) jar sun-dried tomato alfredo pasta sauce (I use the latter)
- 1⁄4 cup red wine, if desired
- 1 tablespoon sugar, added to the marinara sauce,if desired
- If using regular lasagna noodles, cook as directed on package.
- Combine cheese& eggs; mix together well.
- Lightly spray baking dish with vegetable spray such as Pam.
- If using wine and/or the sugar, mix with marinara.
- Spread 1 cup marinara sauce in bottom of baking dish.
- At this point, if you care to, you can mix the remainer of the marinara sauce with the cooked ground beef.
- Easier and faster to layer that way.
- Lay 4 noodles on sauce in dish.
- Spread 1/2 the cheese mixture on noodles.
- Layer 1/2 the spinach on top of cheese mixture.
- Spread 1/2 the ground beef and marinara on top of spinach layer.
- Repeat layers once again: noodles, cheese, spinach, ground beef and marinara.
- Add one more layer of noodles.
- Spread jar of Alfredo Sauce over last layer of noodles.
- Cover and cook at 350 degrees for 40 minutes.
- Uncover and cook 15 minutes more.
- Can sprinkle more grated Parmesan on top for the last 15 minutes if desired.
- After cooking, it helps to let it sit for 10-15 minutes before cutting.
- Reduces the filling running out of the lasagna layers.
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This was a really good lasagne recipe. I was pleasantly suprised by the flavor of the Classico sauces. I made this recipe without the wine or sugar. I used ground beef and the sun-dried tomato alfredo sauce. Next time I will used ground pork and try the wine and sugar in the marinara. I'm really impressed with how easy it was to throw together, but I thought that it needed some more flavor. I'll probably add some onion to the meat and some fresh parsley and oregano to the cheese mixture. Thank you for posting a recipe that is so quick and has so many possiblities. I will be passing this one along.Reply
Didn't know there are "no cook" lasagne noodles. I've been using the original "cook before you use" type, choosing the "no pre-cook option" directions on the box without precooking. Just add more liquid (usually in the form of water) as the noodles will absorb some of the liquid in the sauce while cooking in the oven.Reply