Ingredients
1 1/2 lbs. Hot Italian Sausage (in casings)
4 large cloves Garlic, chopped
1 Medium Size Onion, chopped
1 (12 oz) jar Roasted Red Peppers, drained & chopped
1/2 cup White Wine (or chicken stock or chicken broth) - I used chicken broth
1 (10oz) package Frozen Chopped Spinach
1 (15 oz) container Ricotta Cheese
1/2 tsp. Salt
1/2 tsp. Pepper
1 large Egg, lightly beaten
2 (15 oz) Jars Alfredo Sauce (I used Bertolli Garlic Alfredo)
12 Lasagna Noodles, uncooked
2 (6 oz) packages Sliced Mozzarella cheese
1 cup Grated or finely shredded Parmesan Cheese
Directions:
-Pre-heat oven to 350 degrees.
-Remove and discard sausage casings. Brown sausage in a large skillet over medium heat, using a wooden spoon to crumble sausage as it cooks.
-Drain sausage, reserving 1 tablespoon drippings in skillet.
-Cook garlic and onion in reserved drippings over medium-high heat until onion is tender.
-Stir in sausage, chopped red pepper and wine (or chicken stock). Bring to a boil; reduce heat, and simmer uncovered 5 minutes or until most of the liquid has evaporated.
-Meanwhile, cook spinach according to package directions; drain and squeeze between paper towels to remove excess liquid. (Squeeze Spinach in paper towels to remove all the liquid)
-Combine spinach, ricotta cheese, salt, pepper and egg; stir well.
-Spread 1 cup Alfredo sauce in a greased 13"x9"x2" baking dish.
-Top with 4 uncooked noodles.
-Top with half of spinach mixture and half of sausage mixture.
-Place sliced mozzarella over sausage mixture.
-Repeat 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 mozzarella cheese.
-Sprinkle with Parmesan cheese.
-(If desired, cover and chill overnight. Let stand at room temperature 30 minutes before baking.)
-Cover and back at 350 degrees for 1 hour, uncovering during the last 15 minutes of baking.
-Let stand 15 minutes before serving.
Serve with garlic bread and enjoy!
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