Not Just Another Lasagna

RED & WHITE LASAGNA
Ingredients:
12 LASAGNA noodles
1 (15-ounce) container Ricotta cheese (I use cottage cheese)
1 (10-ounce) package frozen chopped spinach, thawed and well drained (I didn’t use spinach)
2 cups (8-ounces) shredded mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
2 eggs
1 pound bulk Italian sausage or ground beef, cooked and drained
1 (26-ounce) jar Marinara pasta sauce
1 (16-ounce) jar Alfredo pasta sauce
Chopped fresh parsley

Cook LASAGNA according to package directions; drain. (I use the noodles you don’t have to cook first) Preheat oven 350F. In large bowl, combine ricotta cheese, spinach, mozzarella cheese, 2 tablespoons Parmesan cheese and eggs; mix well. In a 13x9-inch baking dish, spread 1 cup marinara sauce. Layer 4 noodles over sauce. Top with half cheese mixture, 1 cup marinara sauce and all the cooked sausage. Layer 4 more noodles, remaining cheese mixture and remaining marinara sauce. Top with 4 remaining noodles. Spread Alfredo sauce evenly on top; sprinkle with remaining Parmesan cheese. Cover; bake 40 minutes. Uncover, bake and addition 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.