Red & White Lasagna

Remember when I've said to store those little bits of sauce away in the freezer until you get enough to do something with it. Here's what we're going to do with left over Creamy Italian sauce and regular Spaghetti sauce. If you don't want to make it from scratch, you can use your favorite jarred sauce I'm sure. Alanna claims the Ragu Alfredo sauce is very good. I'm taking her word on that one.

This was seriously YUMMY. I think it's my new favorite lasagna. We're also going to pretend that we're making a 13x9 pan because that's what most folks want to do when they are taking the time to make lasagna. PLUS..you'll want left overs, I promise.

What you'll need:
3 C Red Sauce ~ I used my spaghetti sauce with ground turkey
1 1/2 C White Sauce ~ I used Creamy Italian Chicken sauce with chicken but you could use Alfredo
Box of Lasagna Noodles
1 Egg beaten
15 oz container Ricotta~I used low fat
1/2 bag of Spinach chopped
1/2 t salt
1 t pepper and garlic powder
1/2 C Asiago shredded ~ you could use Parmesan or any hard cheese like that
3 C Mozzarella shredded

Mix your egg, Ricotta, spinach, salt, pepper, garlic powder and Asiago cheese and set aside.

Spray a 13x9 pan. Put 1 1/2 C red sauce in the bottom of pan, top with dry lasagna noodles, single file.

Half of the ricotta mixture goes on top of the noodles.

Top with white sauce

Sprinkle with 1 1/2 C Mozzarella.

Another layer of noodles

Rest of Ricotta mixture

Rest of red sauce

Rest of mozzarella cheese

Cover and refrigerate over night. Take out of fridge for at least 30 minutes (you can go as long as an hour out of the fridge) before popping into a 350 degree oven for an hour uncovered. Serve.

Sauce

pasta

Beaten Egg

this is what the spinach mix looks like

spinach spread on top

cheese

White sauce

Noodles, not pictured

Spinach mixture, not pictured,

Cheese, not pictured

Noodles, not pictured

Red Sauce, not pictured

Cheese

YUM!!