Garlic White Lasagna
ready in: 1-2 hrs
recipe id: 59902
cook method: oven, stovetop
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.
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