Garlic White Lasagna
4 cloves garlic, chopped
1 ½ pounds Italian sausage, browned and crumbled, 1 tablespoon drippings reserved
1 cup chopped onion
1 (12-oz.) jar roasted red peppers, chopped
½ cup white wine (or chicken broth)
1 (10-oz.) package frozen chopped spinach, cook and squeeze dry
1 (15-oz.) carton ricotta cheese
½ teaspoon salt
½ teaspoon black pepper
1 egg, slightly beaten
2 (17-oz.) jars Alfredo sauce
12 uncooked lasagna noodles
12 oz. mozzarella cheese
1 cup grated or shaved Parmesan cheese
Sauté onion and garlic in 1 tablespoon sausage drippings; stir in sausage, peppers and wine. Bring to a boil and simmer for 5 minutes or until liquid evaporates. Set aside.Combine cooked spinach, ricotta, salt, pepper and egg in medium bowl, stirring well.
Grease a deep 9x13-inch baking dish. Layer ingredients in this order:
1 cup Alfredo sauce
4 uncooked lasagna noodles
½ of the spinach mixture
½ of the sausage mixture
½ of the mozzarella cheese
Place 4 uncooked lasagna noodles on top
Sprinkle with remaining mozzarella cheese, then remaining sauce. Sprinkle with Parmesan cheese. Cover with foil, refrigerate overnight.
Preheat oven to 350 degrees.
Allow casserole to come to room temperature, about 1 hour, before baking. Bake, covered with foil, 1 hour. Uncover and bake an additional 15 minutes. Let stand 15minutes before cutting into squares to serve. Yield: 12 servings.