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Garlic White Lasagna

recipe at a glance
Rating: 5/5 5 stars
2 reviews

ready in: 1-2 hrs
serves/makes:   10
  

recipe id: 59902
cook method: oven, stovetop

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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.

added by

Han, Oklahoma, USA

nutrition

731 calories, 55 grams fat, 25 grams carbohydrates, 34 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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!