Sausage-Spinach Alfredo Lasagna |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 8 |
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You can make this into a lower-fat version by using lower-fat cheeses and alfredo sauce. Italian sausages may be replaced for the turkey sausage. Purchase a good-quality alfredo sauce for this, it will make all the difference to this recipe, really you can use as much sauce as desired, the amount listed is only a guideline. This can be completely prepared up to 24 hours in advance, covered and refrigerated, or you can prepared the ricotta/spinach mixture up to a day ahead. This lasagna is *delicious* :) Ingredients:
1 1/2 lbs italian sausages (casings removed, can use 2 pounds) |
1 tablespoon oil (can use more) |
1/4 teaspoon cayenne pepper (optional) |
2 tablespoons fresh minced garlic |
1 onion, chopped |
1 (14 ounce) jar roasted red peppers, drained and chopped |
1 (10 ounce) package frozen spinach |
1 cup cream-style cottage cheese |
1 (16 ounce) container ricotta cheese |
1 teaspoon fresh minced garlic (no more than 1 teaspoon or it will overpower the other ingredients!) |
1 egg, slightly beaten |
1/2 cup grated parmesan cheese |
1 1/2 cups shredded mozzarella cheese |
1 teaspoon seasoning salt (or use 1/4 to 1/2 teaspoon white salt or to taste) |
1/2 teaspoon black pepper |
2 (20 ounce) jars alfredo sauce (reduced-fat is okay) |
12 lasagna noodles (cooked and tossed gently with 1 tablespoon oil to prevent sticking) |
2 cups shredded mozzarella cheese, divided (can use more) |
3/4-1 cup grated parmesan cheese |
Directions:
1. Grease a 13 x 9-inch baking dish.
2. In a large skillet brown the turkey sausage meat in 1 tablespoon oil along with the onion, garlic and cayenne pepper; cook breaking up the sausage meat while browning.
3. Cook until browned then add in the chopped red peppers; cook for another 2 minutes; drain fat and set aside.
4. Place the spinach in a small saucepan, cover with water and bring to a boil simmer over low heat for about 10 minutes; place in a small colinder, rinse under cold water then hand-squeeze very dry.
5. Place the spinach in a large bowl, then add in the cottage cheese, ricotta cheese, fresh garlic, 1 egg, 1/2 cup Parmesan cheese, 1-1/2 cups mozzarella cheese, seasoned salt and black pepper; mix with a wooden spoon until well combined.
6. Spread 1 cup alfredo sauce onto the bottom of prepared baking dish, then top with 4 cooked lasagna noodles, then HALF of the ricotta/spinach mixture, then sprinkle HALF of the sausage mixture on top.
7. Place about 1 cup (or more) of shredded mozzarella cheese on top of the sausage.
8. Repeat the layers (using 1 cup sauce, 4 lasagna noodles, remaining HALF of the spinach/ricotta mixture and then remaining HALF of the sausage mixture).
9. Top with remaining 4 lasagna noodles, then 1 cup shredded mozzarella cheese ( can use more cheese).
10. Drizzle remaining alfredo sauce over the shredded cheese, then sprinkle with about 3/4 to 1 cup Parmesan cheese (or to taste).
11. Cover with foil and bake at 350 degrees for 50 minutes.
12. Remove the foil and bake uncovered for another 10-15 minutes.
13. Let stand for 20 minutes (or more) before slicing.
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