Sinfully Rich Lasagna

Recipe by Gigi6287
READY IN: 1hr 40mins
SERVES: 10-12


  • 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
  • 14
    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)
  • 14
    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.