Spinach Alfredo Lasagna

	12 ounces lasagna noodles
	1 pound bulk pork sausage
	1 package (10 ounces) frozen chopped spinach, thawed and well drained
	1 jar (17 ounces) Alfredo sauce
	1/2 tsp. salt
	1/4 tsp. pepper
	1 egg
	2 cups shredded cheddar cheese
	1 carton (15 ounces) ricotta cheese
	1/2 cup Parmesan cheese
	1 cup shredded mozzarella cheese Soak the noodles in hot water for 15 minutes. Meanwhile, brown the sausage in a skillet; drain. Add spinach, Alfredo sauce, salt and pepper to the meat. In a bowl, combine the egg and cheddar, ricotta, and Parmesan cheeses. In an ungreased 13x9 inch baking pan, layer a third of the meat mixture, noodles, and cheese mixture.  Repeat the layers twice. Sprinkle with mozzarella cheese. Cover and bake at 350 for 45 minutes. Let stand 15 minutes before cutting. This is our favorite lasagna variation, and it is very good warmed up, too.

From the kitchen of:  Shelley Totter,  Frisco TX Church of Christ