Ingredients: |
Ingredients: 1½ lbs. hot Italian sausage
4 large cloves garlic, chopped
1 medium onion, chopped
12 oz. jar roasted red peppers, drained and chopped
1/2 c. white wine
10 oz. pkg. frozen chopped spinach
15 oz. container Ricotta cheese
1/2 t. salt
1/2 t. pepper
1 egg, lightly beaten
2 jars creamy Alfredo sauce (16 oz. each)
12 lasagne noodles, uncooked
12 oz. sliced Mozzarella cheese
1 c. grated or finely shredded Parmesan cheese
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Directions: |
Directions:Remove and discard sausage casings, if necessary. Brown sausage in a large skillet over medium heat, using a wooden spoon to crumble sausage as it cooks. Drain sausage, reserving one tablespoon of drippings in skillet. Cook garlic and onion in the reserved drippings over medium-high heat until onion is tender. Stir in sausage, red pepper and wine. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes or until most of liquid has evaporated.
Meanwhile, cook spinach according to package directions; drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese and the next 3 ingredients; stir well.
Spread 1 cup Alfredo sauce in a greased 13x9 baking dish. Top with 4 uncooked noodles. Top with half of spinach mixture and half of sausage mixture. Place 4 slices Mozzarella over sausage mixture. Repeat layers.
Top with remaining 4 noodles and Mozzarella slices. Spread remaining Alfredo sauce over cheese. Sprinkle with Parmesan cheese. Cover and bake at 350º for one hour, uncovering during the last 15 minutes of baking. Let stand 15 minutes before serving.
Note: If desired, after the lasagne is prepared, it can be covered and chilled overnight. Let stand at room temperature for 30 minutes before baking. |
This recipe for Garlic White Lasagne is from