Spinach Tomato Alfredo Lasagna - cooking recipe

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry.
2 lbs ricotta cheese
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
salt and pepper
1 (24 ounce) jar tomato sauce (I used tomato basil)
1 jar alfredo sauce (not sure on the oz size but similar size to tomato sauce)
1 (8 ounce) package ronzoni no-boil lasagna noodles (If you have never tried them before, try now! They taste and feel the same as boiled noodles!)

Preparation

Preheat oven to 375* In large bowl combine spinach, ricotta cheese,mozzerella, 1/4 c parmesan, eggs, salt and pepper.
In a 13x9in dish, pour 3/4c tomato sauce Layer 4 lasagna noodles over sauce.
Spread half of the spinach cheese mixture over noodles.
Top with 1c tomato sauce.
Repeat layers and top noodles with alfredo sauce and 1/4c parmesan cheese.
Cover and bake 1 hour, uncover and bake 10 more minutes.
Allow lasagna to cool 10 minutes before serving.