3 Cheese White Lasagna
Servings: 6 servings
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.
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