 |
Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
|
requested by heather feather from a gooseberry patch cookbook. cook time and prep time are estimated as i have not personally made it(yet!!!) 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 |
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.
9. stir well.
10. spread 1 cup alfredo sauce in bottom of 13x9 baking pan.
11. top with 4 lasagna noodles.
12. top with half of spinach/cheese mixand half of sausage mix.
13. place 4 slices mozzarella on top and repeat layers.
14. top with remaining 4 lasagna nooddles and mozzarella slices.
15. spread remaining alfredo sauce over cheese and noodles;sprinkle with parmesan cheese.
16. cover and bake at 350 degreesfor 1 hour.
17. uncover during last 15 minutes to brown.
18. let stand 15 minutes before serving.
19. (note:can be made ahead-prepare and cover overnight in fridge. let stand at room temp for 30 minutes before baking.).
|
|