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White Garlic Lasagna Recipe

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This recipe for White Garlic Lasagna, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jeanie Kvach
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb Italian sausage or ground turkey (omit this to make vegetarian lasagna)
4 large cloves garlic (chopped)
1 med onion- chopped
1 jar of roasted red peppers- drained and chopped
1/2 c white wine
1 (10 oz pkg) frozen spinach
1 (15 oz) carton ricotta cheese
1/2 t salt
1/2 t pepper
1 egg beaten
2 (17 oz) jars of Alfredo sauce (or 3 1/2 c homemade)
12 lasagna noodles, uncooked
2 (6 oz) pkg sliced mozzarella cheese
1 c grated Parmesan cheese
Directions:
Directions:
Brown meat, onion and garlic, drain and blot excess fat with towel. If no meat is used, sauté onion and garlic is 1 T oil.
Stir in red pepper, wine and heat.

Meanwhile cook spinach in microwave, drain and squeeze between paper towels. Combine spinach, ricotta, egg, salt and pepper. Mix well.

Spread 1 c Alfredo sauce in greased 9 x 13 pan. Top with 4 uncooked noodles, half the spinach mixture and half the meat mixture (optional). Place 4 slices of Mozzarella. Repeat layers using 1 cup sauce, 4 noodles, remaining spinach, meat and cheese.

Top with remaining 4 noodles, and mozzarella cheese. Spread remaining Alfredo sauce over mozzarella cheese. Sprinkle with entire Parmesan cheese.

Cover with foil and chill overnight- Let stand 30 min before baking. If this is not made the night before, I suggest you add 1/4 c water before cooking.

Bake covered 350º for 1 hour. Uncover and bake 15 min longer. Let stand 15 min before serving.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This can be made ahead of time.

 

 

 

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