Hello Everyone!

I thought I would share this wonderful rich Italian lasagna with you. I usually make
it for a special occasion, but anytime will do. I serve it with a spinach salad and french
bread. Manja!

Garlic White Lasagna

1-1/2 pd hot Italian sausage (in casing)
4 large cloves of garlic, chopped
1 medium onion, chopped
1 (12 oz) jar roasted red pepper, drained and chopped
1/2 cup white wine (I use Chardonnay)
1 (10 oz) package frozen chopped spinach
1 (15 oz) carton ricotta cheese
1/2 tsp. salt
1/2 tsp. pepper
1 large egg, lightly beaten
2 (17 oz) jars of creamy Alfredo sauce (I use Five Brothers)
12 lasagna noodles, uncooked
2 (6 oz) packages of sliced mozzarella cheese
1 cup grated or finely shredded parmesan cheese

Remove the casing from sausage, brown and crumble as it cooks.
Drain, reserving 1 Tablespoon drippings. Cook the garlic and onion in the
drippings until onion is tender. Add the sausage, chopped red pepper and wine.
Bring to a boil, reduce heat & simmer, uncovered 5 minutes or until most of the liquid
has evaporated. Cook spinach, directions from box, drain and squeeze
between paper towels to remove the excess liquid. Combine the spinach, ricotta
cheese, salt, pepper and egg. Spread 1 cup Alfredo sauce in a greased 13"x9"x2"
baking dish. Top with 4 uncooked noodles, then top with half of the spinach
mixture and half of the sausage mixture. Place 4 slices of mozzarella over
sausage mixture. Repeat the layers using 1 cup sauce, 4 noodles, remaining spinach
mixture and remaining sausage mixture. Top with remaining 4 noodles and mozzarella
slices. Spread remaining Alfredo sauce over the mozzarella cheese. Sprinkle with
Parmesan cheese. Cover and bake at 350 for 45 minutes, remove cover and bake another
15 minutes. Let this stand for 15 minutes before serving. Makes 8 servings.

It's a little time consuming to put it together, but it's worth the trouble.
You can also make it the night before and refrigerate it, just let it stand at room
temperature for about 30 minutes before baking.

Enjoy!!
Bye for now,
Cathie