This 3 Cheese White Lasagna is the ultimate comfort food recipe. Plus, it’s a great make ahead meal.
Nothing says comfort food like lasagna. All those layers of pasta and cheese just melding together into a pure deliciousness. Mmmm. When I was growing up, it seemed liked lasagna was reserved for weekends or big family get-togethers. Maybe that’s another reason why I find it so comforting.
Sometimes, though, a girl can get a hankering for lasagna and it’s not the weekend, or a family function. It’s just a Tuesday or a Thursday or…well, you get the picture.
This recipe is a a great make ahead meal. You can assemble the lasagna on a day when you have time and then bake it off when you’re ready to eat it.
Plus, the flavor combination in this recipe is incredible. I particularly loved the sweetness from the roasted red peppers. And, the alfredo sauce made the entire casserole exceptionally creamy.
I used Bertolli® alfredo sauce in this recipe. It’s part of the #BertolliTuscanTour.
Bertolli® pasta sauces are Tuscan inspired so they have a premium taste and quality that enhance my favorite recipes. Bertolli® has been making pasta sauces for 150 years so you can be confident in the flavor.
By using Bertolli® pasta sauce in this recipe, I was able to spend more time with my family. The jarred sauce is convenient and tastes great.
I was able to pick up a three pack at my local BJ’s. The three pack was perfect for this recipe, since it uses two jars. I had one left over to try a new Shrimp Alfredo dish I’ve been eager to try.
Bertolli® offers a great assortment of white sauces – any of which would be great in this recipe. This recipe is a great twist on traditional lasagna. I’ll definitely be making this again and again – it is a keeper!
For more great recipe ideas, visit Bertolli’s® Pinterest boards.
Mangia! Mangia!
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3 Cheese White Lasagna
Ingredients
- 1 1/2 pounds Italian sausage - casings removed and discarded
- 4 cloves large garlic - chopped
- 1 medium onion - chopped
- 1 cup roasted red peppers - drained and chopped
- 1/2 cup white wine - or chicken broth
- 1-10 oz package frozen chopped spinach - thawed and squeezed dry
- 1-15 oz container ricotta cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large egg - lightly beaten
- 2-17 oz jars Bertolli® Alfredo sauce
- 12 lasagna noodles - uncooked
- 2 cups mozzarella cheese - shredded
- 1 cup Parmesan cheese - shredded
Instructions
- In a large skillet, brown sausage over medium heat.
- Remove sausage from skillet and drain all but 1 tablespoon of drippings.
- Add onion and garlic and saute until tender, about 2-3 minutes.
- Stir in sausage, red peppers and wine.
- Bring to a boil; reduce heat and simmer, uncovered, until the liquid is reduced by half - about 5 minutes.
- Meanwhile, in a large bowl, mix together spinach, ricotta and next 3 ingredients.
- Spread 1 cup Alfredo sauce in a greased 13x9x2 baking dish.
- Layer four lasagne noodles on top of the sauce.
- Spread half of the spinach mixture on top of the noodles and then layer half of the sausauge mixture on top.
- Top with 1 cup of mozzarella.
- Repeat layers - sauce, noodles, spinach mixture, sausage mixture, noodles.
- Top with remaining mozzarella cheese and Parmesan cheese.
- At this point it can be refrigerated overnight. Let stand at room temperature 30 minutes before baking.
- Cover and bake at 350° for 1 hour, uncovering during last 15 minutes of baking. Let stand 15 minutes before serving.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.
Dina Sorn says
May 22, 2018 at 8:57 amI made this over the weekend & it was absolutely fantastic! I found the instructions very easy to follow as well 😉
Christina Hitchcock says
June 14, 2018 at 2:24 pmI’m so glad you enjoyed it! 🙂
Cathy S. says
September 12, 2017 at 2:51 pmThis looks so yummy. Can’t wait to try it!
Kathy says
May 20, 2017 at 5:25 pmHave it in the oven as I leave a comment.. I will let you all know how it came
Kathy says
May 22, 2017 at 11:38 amIt came out great. Amazing flavor.. It’s definitely a keeper
Christina Hitchcock says
May 26, 2017 at 10:28 amI’m so glad you liked it!! Thanks for reporting back! 🙂
Christina Hitchcock says
May 26, 2017 at 10:28 amThanks for reporting back! 🙂
Stormee says
March 27, 2017 at 11:27 amCan I substitute roasted tomatoes for the bell peppers?
Christina Hitchcock says
April 10, 2017 at 4:48 pmSure! This recipe is very flexible to your tastes.
Gretchen Jones says
December 16, 2016 at 6:55 pmHi, just want to clarify that noodles are not boiled? Place dry noodles straight from package during the layering process? Thanks!
Christina Hitchcock says
March 6, 2017 at 1:32 pmYes — if you use no-boil noodles.
Bridget Mack says
November 15, 2016 at 7:48 pmWhere do I add the sausage sauce juice?? What does next three ingredients mean?? It would of been nice to know that it had to be refrigerated overnight. We are now dinnerless
Christina Hitchcock says
November 15, 2016 at 7:57 pmI’m sorry you had trouble with this recipe. It’s always recommended that you read the entire recipe before you begin cooking so you’re clear about what’s involved. Here’s some clarification…Step 9 explains what to do with the sausage mixture. “Next 3 ingredients” refers to the next 3 ingredients in the ingredient list (salt, pepper and egg). Lastly, this recipe does NOT have to be refrigerated overnight. Step 13 states that you CAN refrigerate it overnight if you WANT to. You don’t HAVE to. It can be baked immediately after assembling it. Again, sorry for your troubles.
Tonya says
April 26, 2016 at 4:59 pmThis recipe doesn’t tell you when to add the Alfredo sauce. Thanks
Christina Hitchcock says
May 25, 2016 at 3:25 pmStep 7 mentions the Alfredo sauce….it’s part of the layering process. Use it like you would use marinara sauce in a traditional lasagna.
Tiffany says
April 11, 2016 at 8:32 pmPlease let me know where the Alfredo Sauce is added…i am planning to make this meal Friday … I have purchased the ingredients
Christina Hitchcock says
May 25, 2016 at 3:24 pmStep 7 mentions the Alfredo sauce. It’s part of the layering process. 🙂
Tiffany says
April 11, 2016 at 5:20 pmI wanted to make this recipe this weekend. It looks fabulous! However, it only mentions using one cup of Alfredo Sauce on the bottom of the pan. The recipe calls for 2 17oz jars of sauce….Where does the other sauce go in the recipe besides the bottom?