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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This hearty dish relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas.Beth Stephas, Eagle Grove, Iowa Ingredients:
12 ounces uncooked lasagna noodles |
1 pound bulk pork sausage |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 jar (15 ounces) alfredo sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 egg |
2 cups (8 ounces) shredded cheddar cheese |
1 carton (15 ounces) ricotta cheese |
1/2 cup grated parmesan cheese |
1 cup (4 ounces) shredded mozzarella cheese |
Directions:
1. Soak the noodles in hot water for 15 minutes.
2. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper.
3. In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13-in. x 9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese.
4. Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting. Yield: 8-10 servings.
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