Ingredients
1 pound ground beef1 large sweet onion, chopped1/2 pound sliced fresh mushrooms1 garlic clove, minced1 can (15 ounces) tomato sauce1 can (6 ounces) tomato paste1/4 teaspoon pepper4 cups shredded part-skim mozzarella cheese, divided1 jar (15 ounces) Alfredo sauce1 carton (15 ounces) ricotta cheese2-1/2 cups frozen peas, thawed1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 package (9 ounces) no-cook lasagna noodlesGrated Parmesan cheese, optional
Preparation
Preheat oven to 350°. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink, crumble beef; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/4 cups meat sauce and 1-1/4 cups spinach mixture. Repeat layers 3 times. Sprinkle with remaining 2 cups mozzarella cheese. (Pan will be full.)
Cover and bake for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and, if desired, serve with Parmesan cheese.
