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3.67 from 18 votes

3 Cheese White Lasagna

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main Dish
Servings: 6
Author: Christina Hitchcock


  • 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


  • 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.
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