Garlic White Lasagna
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Serves/Makes: 10
Ready in: 1-2 hrs
- 1 1/2 pound hot Italian sausage (in casings)
- 4 cloves garlic, chopped
- 1 medium onion, chopped
- 1 jar (12 ounce size) roasted red peppers, drained and chopped
- 1/2 cup white wine
- 1 package (10 ounce size) frozen spinach
- 1 container (15 ounce size) ricotta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, lightly beaten
- 2 jars (16 ounce size) creamy Alfredo sauce
- 12 lasagna noodles, uncooked
- 2 packages (6 ounce size) sliced mozzarella cheese
- 1 cup finely grated Parmesan cheese
Remove and discard sausage casings. Brown in skillet till crumbled. Drain sausage, reserving 1 tablespoon drippings. Cook onion and garlic in drippings till tender. Stir in sausage, red peppers and wine. Bring to a boil, reduce heat and cook about 5 minutes to let most of the liquid evaporate. Meanwhile, cook spinach according to package; drain and squeeze out excess liquid with paper towels. Combine spinach, ricotta, salt, pepper, and egg. Stir well. Spread 1 cup Alfredo sauce in bottom of 13\" x 9\" baking pan. Top with 4 lasagna noodles. Top with half of spinach/cheese mix and half of sausage mix. Place 4 slices mozzarella on top and repeat layers. Top with remaining 4 lasagna noodles and mozzarella slices. Spread remaining Alfredo sauce over cheese and noodles; sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 1 hour. Uncover during last 15 minutes to brown. Let stand 15 minutes before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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