This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Garlic White Lasagna
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- #59902
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
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
directions
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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nutrition data
731 calories, 55 grams fat, 25 grams carbohydrates, 34 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
January 16, 2016
I got this recipe from my mom quite a few years back and never make traditional lasagna anymore. It is Even better if u put it all together the day before, refrigerate then cook the following day. Creamy, tasty deliciousness!
January 12, 2013
I have been using this particular recipe for 4 or 5 years. I use Jimmy Dean sausage, and get the best ingredients I can find. The only difference is the technique. I brown it first and then. Cover it when it is the color I want.you won't be sorry you made this, and neither will anyone else that eats it!
November 18, 2008
This was the best pasta dish I've had in a long long time! I'm a new wife and have been expirimenting with new dinner ideas & this one stole the show! I did make 2 substitutions - which turned out wonderfully! I used regular pork sausage (which gave a sweeter taste to the meat), and I used Sundried Tomato Alfredo rather than regular Alfredo....great flavor and a pretty "salmon" coloring! Excellent recipe that's now been passed on!