Three Cheese Spinach Lasagna

Lasagna has always been a family favorite, so when my sister became a vegetarian Mom was eager to find a meatless recipe.  We all agree that this is better than her original (which was pretty good to begin with!) and I've had lots of success with the friends I've made it for.  Also, cut into individual serving sizes, then wrapped in plastic wrap and then foil, this makes for great freezer dinners.  Just cut it into bite sizes and cover when reheating in the microwave (you might want to sprinkle a little extra cheese on top and zap for an extra ten seconds).

1 cont. (15 0z.) ricotta cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

½ cup grated Parmesan cheese

¾ tsp. dried Italian seasoning

¼ tsp pepper

1 jar (26 oz.) marinara sauce

1 pkg. (8 oz.) oven-ready lasagna noodles

2 ½ cups shredded mozzarella cheese, 10 oz.

1 jar (16 oz.) Alfredo pasta sauce

Preheat oven to 375* F.  Lightly coat 13X9 baking dish with cooking spray.  In medium bowl, combine ricotta, spinach, Parmesan, Italian seasoning and pepper until well blended.

Spread 1 cup marinara sauce over bottom of dish.

Top with 3 noodles. 1 cup ricotta mixture, ½ cup mozzarella and 1 cup Alfredo sauce.

Top with 3 noodles, 1 cup marinara sauce, 1 cup ricotta mixture, ½ cup mozzarella.

Top with 3 noodles, then remaining Alfredo sauce and ricotta mixture.

Sprinkle with ½ cup mozzarella, top with remaining noodles and marinara sauce.

Cover lasagna with foil.  Bake until bubbly and noodles are tender, 45 minutes.  Sprinkle with remaining 1 cup mozzarella.  Bake, uncovered, 10 minutes.  Cool 5 minutes before cutting.

Tips: Mom has her favorite sauce brands and I have mine, so just get what you generally like, but definitely get the American Beauty brand of pasta noodles (the right amount in the box, plus they just cook better).  Since this recipe is a few years old, you might have to get slightly smaller jars (I had a 15 oz. Alfredo sauce jar last time) and just use a not-quite-full measuring cup.  Definitely give yourself plenty of prep time (half an hour at least).  Make sure to do this in a location that's easy to clean up (it's messy!), and I like to have two different 1 cup measuring cups - one for sauces and cheese and one for the ricotta mixture - to make it easier.  The ricotta is hard to "spread" evenly, but it kind of works itself out in the oven, so just use a wooden spoon to glob it out semi-evenly over the dish.  Your noodles won't be puzzle piece tight, but that's ok.  Lay them down in the following pattern: layer 1: =| layer 2: |= layer 3 =| (or just the opposite) so that they overlap/interlock with each other.  To be on the safe side, bake on top of a foil covered baking sheet (better the baking sheet than the bottom of your oven if it bubbles out or drips).