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.
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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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Sausage Vegetable White Sauce 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
- 10 ounces chopped spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg, lightly beaten
- 34 ounces Alfredo sauce, Jars or homemade
- 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.
Expert Tips
- Add different Vegetables: Use what you like, mushrooms, artichokes, broccoli or carrots are all wonderful in vegetable lasagna.
- Meat: Use a sweet sausage, hot sausage or even try a turkey or chicken sausage in this white lasagna recipe.
- Cheese: Mascarpone cheese, cottage cheese or asiago are all great alternatives.
- Low Calorie: Lower the calories and fat by using fat free versions of the ingredients.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.
I just made this for company tonight and I didn’t follow the instructions to the exact measurement but it turned out great! I substituted yellow bell pepper for the red, and made a white sauce from a butter & flour rue with milk, I also just added my chicken broth to deglaze the pan and threw my chopped spinach into the broth to cook, then added the cooked sausage, onion and pepper back in then the cream sauce to that, I then layered the sauce on the bottom of the casserole dish and the next layer after noodles was my egg, cheeses(parmesan and mozzarella) and cottage cheese (instead of ricotta cheese) mixture, then noodles, more sauce, noodles and mozzarella as a topping! I then baked it immediately, It turned out great! Thanks!
I’m so glad you enjoyed it! Thanks for sharing your alterations with us!
I made this over the weekend & it was absolutely fantastic! I found the instructions very easy to follow as well 😉
I’m so glad you enjoyed it! 🙂
This looks so yummy. Can’t wait to try it!
Have it in the oven as I leave a comment.. I will let you all know how it came
It came out great. Amazing flavor.. It’s definitely a keeper
I’m so glad you liked it!! Thanks for reporting back! 🙂
Thanks for reporting back! 🙂
Can I substitute roasted tomatoes for the bell peppers?
Sure! This recipe is very flexible to your tastes.
Hi, just want to clarify that noodles are not boiled? Place dry noodles straight from package during the layering process? Thanks!
Yes — if you use no-boil noodles.
Where 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
I’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.
This recipe doesn’t tell you when to add the Alfredo sauce. Thanks
Step 7 mentions the Alfredo sauce….it’s part of the layering process. Use it like you would use marinara sauce in a traditional lasagna.
Please let me know where the Alfredo Sauce is added…i am planning to make this meal Friday … I have purchased the ingredients
Step 7 mentions the Alfredo sauce. It’s part of the layering process. 🙂
I 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?