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3. Heat a large nonstick skillet over mediumheat. Add sausage;
cook, breaking up chunks, until no longer pink
4. Mix ricotta, parsley and parmesan cheese in a bow until blended
5. Spread 3/4 C marinara sauce in prepared baking dish. Place 3 noodles crosswise on sauce.
Gently spread 3/4 C alfredo sauce on noodles, then sprinkle on 1/2 the sausage. Top with
1/2 the cheese-parsley mixture and 1/2 the pesto. Gently spread evenly.
Top with 1/3 the mozzerella. repeat layers once, starting with noodles (immitting the marinara sauce). Top with the remaining alfredo sauce, then spread lightly to blend both sauces together. Sprinkle with remaining mozzarella.
6. Cover with foil; bake for 1 hour or until sauce bubbles around the edges; then uncover and bake 5 minutes longer to brown top.