I decided on a white lasagna with Alfredo sauce instead of the traditional lasagna with tomato sauce. I have to admit, although it took early an hour for me to assemble all the ingredients, making lasagna is fun! With only 6 noodles on hand, I made a 3-layer lasagna. The ingredients in each layer include spinach and ricotta cheese, and Italian sausage with chopped onions and roasted red peppers. Oh, and of course, lots of mozzarella cheese in each layer as well as on top of the top of the lasagna.
The cooking time was 1 hour, but the long time is necessary to cook the lasagna noodles all the way through. The recipe did not call for boiling the noodles before layering and putting the dish in the oven.
I was surprised at how well the lasagna held its shape as I cut it and served it. The layers complement each other very well. Therefore, I would count my first attempt at cooking lasagna ... a success!
Serving Size:
Yield 8 servings
Ingredients:
1 1/2 lbs hot Italian sausage (in casings)
4 cloves garlic, chopped
1 medium onion, chopped
1 (12 ounce) jar roasted red peppers, drained and chopped
1/2 cup white wine
1 (10 ounce) package frozen spinach
1 (15 ounce) container ricotta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, lightly beaten
2 (16 ounce) jars creamy alfredo sauce
12 lasagna noodles, uncooked
2 (6 ounce) packages sliced mozzarella cheese
1 cup finely grated parmesan cheese
1 1/2 lbs hot Italian sausage (in casings)
4 cloves garlic, chopped
1 medium onion, chopped
1 (12 ounce) jar roasted red peppers, drained and chopped
1/2 cup white wine
1 (10 ounce) package frozen spinach
1 (15 ounce) container ricotta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, lightly beaten
2 (16 ounce) jars creamy alfredo sauce
12 lasagna noodles, uncooked
2 (6 ounce) packages sliced mozzarella cheese
1 cup finely grated parmesan cheese
Directions:
1. Remove and discard sausage casings.
2. Brown in skillet till crumbled.
3. Drain sausage, reserving 1 tablespoon drippings.
4. Cook onion and garlic in drippings till tender.
5. Stir in sausage, red peppers and wine.
6. Bring to a boil, reduce heat and cook about 5 minutes to let most of the liquid evaporate.
7. Meanwhile,cook spinach according to package;drain and squeeze out excess liquid with paper towels.
8. Combine spinach,ricotta,salt,pepper,and egg. Stir well.
9. Spread 1 cup alfredo sauce in bottom of 13x9 baking pan.
10. Top with 4 lasagna noodles.
11. Top with half of spinach/cheese mixand half of sausage mix.
12. Place 4 slices mozzarella on top and repeat layers.
13. Top with remaining 4 lasagna nooddles and mozzarella slices.
14. Spread remaining alfredo sauce over cheese and noodles;sprinkle with parmesan cheese.
15. Cover and bake at 350 degreesfor 1 hour.
16. Uncover during last 15 minutes to brown.
17. Let stand 15 minutes before serving.
(note:can be made ahead----prepare and cover overnight in fridge. let stand at room temp for 30 minutes before baking.).
1. Remove and discard sausage casings.
2. Brown in skillet till crumbled.
3. Drain sausage, reserving 1 tablespoon drippings.
4. Cook onion and garlic in drippings till tender.
5. Stir in sausage, red peppers and wine.
6. Bring to a boil, reduce heat and cook about 5 minutes to let most of the liquid evaporate.
7. Meanwhile,cook spinach according to package;drain and squeeze out excess liquid with paper towels.
8. Combine spinach,ricotta,salt,pepper,and egg. Stir well.
9. Spread 1 cup alfredo sauce in bottom of 13x9 baking pan.
10. Top with 4 lasagna noodles.
11. Top with half of spinach/cheese mixand half of sausage mix.
12. Place 4 slices mozzarella on top and repeat layers.
13. Top with remaining 4 lasagna nooddles and mozzarella slices.
14. Spread remaining alfredo sauce over cheese and noodles;sprinkle with parmesan cheese.
15. Cover and bake at 350 degreesfor 1 hour.
16. Uncover during last 15 minutes to brown.
17. Let stand 15 minutes before serving.
(note:can be made ahead----prepare and cover overnight in fridge. let stand at room temp for 30 minutes before baking.).
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