Garlic White Lasagna
ready in: 1-2 hrs
recipe id: 59902
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.
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