1 1/2 pound hot Italian sausage (in casings) 4 cloves garlic, chopped 1 medium onion, chopped 1 jar (12 oz. 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 oz. size) creamy alfredo sauce 12 lasagna noodles, uncooked 2 packages (6 oz. 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,a nd egg. Stir well. Spread 1 cup alfredo sauce in bottom of 13x9 baking pan. Top with 4 lasagna noodles. Top with half of spinach/cheese mixand half of sausage mix.
Place 4 slices mozzarella on top and repeat layers. Top with remaining 4 lasagna nooddles and mozzarella slices. Spread remaining alfredo sauce over cheese and noodles; sprinkle with parmesan cheese.
Cover and bake at 350F for 1 hour. Uncover during last 15 minutes to brown. Let stand 15 minutes before serving.
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!
Nov 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!