Argentine Lasagna

Ingredients:

• 1 pound ground beef
• 1 large sweet onion, chopped
• 1/2 pound sliced fresh mushrooms
• 1 garlic clove, minced
• 1 can (15 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1/4 tsp pepper
• 4 cups (16 oz.) shredded part-skim mozzarella cheese, divided
• 1 jar (15 oz.) Alfredo sauce
• 1 carton (15 oz.) ricotta cheese
• 3 cups frozen peas, thawed
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 package (9 oz.) no-cook lasagna noodles

Directions:

1. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
2. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
3. Spread 1 cup meat sauce into a greased 13x9-inch baking dish. Layer with noodles, 1 1/4 cups meat sauce and 1 1/4 cups spinach mixture. Repeat layers three times. Sprinkle with remaining mozzarella cheese. (Pan will be full.)
4. Cover and bake at 350 for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and serve with Parmesan cheese if desired.