Garlic White Lasagna

This has been a hit at several gatherings where we have had an oven to heat it. As it is a good cold-weather dish, I thought the holidays would be a good time to post the recipe. Enjoy!

1.5 pounds hot Italian sausage
4 large cloves garlic, chopped
1 medium onion, chopped
1 (12-ounce) jar roasted red pepper, drained and chopped
1/2 cup chardonnay white wine
1 (10-ounce) package frozen chopped spinach
1 (15-ounce) package ricotta cheese
1/2 TSP salt
1/2 TSP pepper
1 large egg, lightly beaten
2 (17-ounce) jars creamy alfredo sauce
12 lasagna noodles, uncooked
2 (6-ounce) packages sliced mozzarella cheese
1 cup grated or finely shredded refrigerated parmesan cheese

Remove and discard sausage casings if applicable. Brown sausage in a large skillet over medium heat using a wooden spoon to crumble sausage as it cooks.

Drain sausage, reserving 1 TBSP drippings in skillet. Cook garlic and onion in reserved drippings on medium-high heat until onion is tender. Stir in sausage, chopped red pepper and wine. 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. Combine spinach, ricotta cheese, and next 3 ingredients; stir well.

Spread 1 cup alfredo sauce in a greased 13" x 9" x 2" baking dish. Top with 4 uncooked noodles. Top with half slices 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 bake at 350 degrees for 1 hour, uncovering during last 15 minutes of baking.

Let stand 15 minutes before serving.

Yield: 8 servings