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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 1/2 lbs hot Italian sausage (in casings)
4 large cloves garlic, chopped
1 medium onion, chopped
1 (12 oz) jar roasted red pepper, drained and chopped (I used sun dried tomatoes)
1/2 cup white wine (such as Chardonnay)
1 (10 oz) package frozen chopped spinach, thawed and squeeze dry
1 (15 oz) carton ricotta cheese
1/2 tsp salt and pepper
1 large egg, lightly beaten
2 (17 oz) jars creamy Alfredo sauce
12 lasagna noodles, uncooked
2 (6 oz) pkg sliced mozzarella cheese
1 cup grated on finely shredded refrigerated Parmesan cheese
Remove and discard sausage casings. Brown sausage in a large skillet over medium heat, using a wooden spoon to crumble sausage as it cooks.
Drain sausage, reserving 1 Tablespoon drippings in skillet. Cook garlic and onion in reserved drippings over medium-high heat until onion is tender. Stir in sausage, chopped red pepper (or sun dried tomatoes) and wine. Bring to boil; reduce heat and simmer uncovered 5 minutes or until most of liquid has evaporated.
Meanwhile, cook spinach according to package directions (I just thaw it out); drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese, and next 3 ingredients, stir well.
Spread 1 cup Alfredo sauce in a greased 13x9 inch 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, using 1 cup sauce, 4 noodles, remaining spinach mixture, and remaining sausage mixture.
Top with remaining 4 noodles and mozzarella slices. Spread remaining Alfredo sauce over mozzarella cheese. Sprinkle with Parmesan cheese. (If desired, cover and chill overnight. Let stand at room temperature 30 minutes before baking.)
Cover and bake at 350 for 1 hour, uncovering during last 15 minutes of baking. Let stand 15 minutes before serving.
Serves 8
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GARLIC WHITE LASAGNA
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 1/2 lbs hot Italian sausage (in casings)
4 large cloves garlic, chopped
1 medium onion, chopped
1 (12 oz) jar roasted red pepper, drained and chopped (I used sun dried tomatoes)
1/2 cup white wine (such as Chardonnay)
1 (10 oz) package frozen chopped spinach, thawed and squeeze dry
1 (15 oz) carton ricotta cheese
1/2 tsp salt and pepper
1 large egg, lightly beaten
2 (17 oz) jars creamy Alfredo sauce
12 lasagna noodles, uncooked
2 (6 oz) pkg sliced mozzarella cheese
1 cup grated on finely shredded refrigerated Parmesan cheese
Remove and discard sausage casings. Brown sausage in a large skillet over medium heat, using a wooden spoon to crumble sausage as it cooks.
Drain sausage, reserving 1 Tablespoon drippings in skillet. Cook garlic and onion in reserved drippings over medium-high heat until onion is tender. Stir in sausage, chopped red pepper (or sun dried tomatoes) and wine. Bring to boil; reduce heat and simmer uncovered 5 minutes or until most of liquid has evaporated.
Meanwhile, cook spinach according to package directions (I just thaw it out); drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese, and next 3 ingredients, stir well.
Spread 1 cup Alfredo sauce in a greased 13x9 inch 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, using 1 cup sauce, 4 noodles, remaining spinach mixture, and remaining sausage mixture.
Top with remaining 4 noodles and mozzarella slices. Spread remaining Alfredo sauce over mozzarella cheese. Sprinkle with Parmesan cheese. (If desired, cover and chill overnight. Let stand at room temperature 30 minutes before baking.)
Cover and bake at 350 for 1 hour, uncovering during last 15 minutes of baking. Let stand 15 minutes before serving.
Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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