Garlic White Lasagna
From irishiz 15 years ago
- 90 minutes to make
- Serves 10
A friend made this for us when DH was recoving from surgery. He generally isn't a huge white sauce fan but he loved this lasagna.
Ingredients
- 1 1/2 lb hot italian sausage (in casings) - BUT, I use mild italian chicken sausage shopping list
- 4 cloves garlic, chopped shopping list
- 1 medium onion, chopped shopping list
- 1 jar (12oz) roasted red peppers, drained and chopped shopping list
- 1/2 c white wine shopping list
- 1 pkg (10 oz) frozen spinach shopping list
- 1 container (15 oz) ricotta cheese shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1 egg, lightly beated shopping list
- 2 jars, (16 oz each) creamy alfredo sauce shopping list
- 12 lasagna noodles, uncooked shopping list
- 2 packages (6 oz) sliced mozzarella cheese shopping list
- 1 cup finely grated parmesan cheese shopping list
How to make it
- Remove sausage from casings and brown in a skillet till crumbled - drain sausage, reserving 1 tbsp 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 min. 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 of alfredo sauce in bottom of 9x13 baking pan. Top with 4 lasagna noodles. Top with half of spinach/cheese mixand half of sausage mix.
- Place 4 slices of mozzarella on top and repeat layers. Top with 4 remaining lasagna noodles and mozzarella slices. Sread remaining alfredo sauce over cheese and noodles; sprinkle with parmesan cheese.
- Cover and bake at 350F for 1 hr. Uncover during last 15 minutes to brown. Let stand 15 minutes before serving.
The Rating
Reviewed by 7 people-
Looks great!
pleclare
in Framingham loved it
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Very nicely done, irish! Five for you.
Lorraine
lacrenshaw
in Horsham loved it
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this is wonderful!! saving to try.
sparow64
in Sweetwater loved it
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