Spinach Artichoke Lasagna
|1||Spinach-Artichoke Cheeseball & Appetizer Mix|
|1 lb||Italian sausage|
|1 lb||frozen chopped spinach|
|15 oz||ricotta cheese|
|2 cups||shredded mozzarella|
|1/2 cup||grated Parmesan|
|4 cups||Alfredo sauce|
|1 lb||lasagna noodles|
Allow the frozen spinach to thaw. Bring a large pot of water to a boil. Cook noodles as directed and let cool.
Meanwhile, in a large skillet or saucepan, cook sausage over medium-high heat until browned and drain the fat. In a large bowl combine the Cheeseball Mix, ricotta, half of the shredded mozzarella (1 cup), Parmesan, eggs and salt. Stir until well combined. Stir thawed spinach into cheese mixture.
Preheat the oven to 375 degrees. In large mixing bowl combine sausage and Alfredo sauce and set aside. Lightly coat the inside of a 9×11 inch baking dish with non-stick spray. Then layer in the ingredients in this order: 1 1/2 cups of Alfredo sauce sausage mixture, one layer of noodles, ½ of the cheese mixture, 1 1/2 cups of Alfredo sausage mixture, one layer of noodles, the second half of the cheese mixture, 1 1/2 cups of Alfredo sauce mixture, one layer of noodles, once final layer of 1 1/2 cups of Alfredo sauce, and then the final cup of shredded mozzarella. Sprinkle with Topping Packet and cover the baking dish loosely with foil (don’t let it touch the shredded cheese on top). Bake for one hour and remove the foil for the final 15 minutes of baking.