Tuesday, March 6, 2012
Alfredo Topped Lasagna
I do a meal swap with a friend of mine each week. I take her a meal one night and she brings our family a meal another night. It is so wonderful. I find it so easy to just double a meal and take half to them. And, it's a great way to get to try new recipes that my friend shares with me. She is a great cook and I always look forward to what she brings.
This week, she brought us Alfredo Topped Lasagna. It was AMAZING!
She brought in the dish, we chatted and she then left. I took off the lid and the first thing I saw was a golden brown layer of cheesy goodness. It was love at first sight. And oh my word, every bite was better than the one before.
I let my friend type the recipe and I will post it as she typed it. I can edit it if needed when I make it myself.
12 Lasagna noodles
1 (15-ounce) container Ricotta cheese
1 bundle of spinach cooked. (Remember that spinach shrinks a lot after cooked!)
4 cups (8-ounces) shredded mozzarella cheese divided
2 cups shredded Parmesan cheese, divided
Turkey Italian Sausage
4 cups marinara sauce (I usually make my sauce from scratch by blending tomatoes and fresh herbs, but a big 28 ounce jar of your choice will do the trick.)
16 oz. Alfredo sauce (A jar for this works just fine as well, but a good white sauce recipe tastes so much better!)
-Cook lasagna noodles according to package directions; drain.
-Preheat oven 350F.
-In large a bowl, combine ricotta cheese, spinach, 2 cups mozzarella cheese, 1 cup Parmesan cheese, and eggs; mix well.
-In a 13x9-inch baking dish, ( I like to use my dutch oven and just cut the noodles to fit) spread 1 cup marinara sauce.
-Layer 4 lasagna noodles over sauce.
-Top with half cheese mixture, 1 cup marinara sauce, and all the cooked sausage.
-Layer 4 more lasagna noodles, remaining cheese mixture, and remaining marinara sauce.
-Top with 4 remaining lasagna noodles.
-Spread Alfredo sauce evenly on top; sprinkle with remaining Parmesan and mozzarella cheese.
-Cover and bake for 40 minutes.
-Uncover and bake an additional 15 minutes or until hot and bubbly.
-Let stand 10 minutes before cutting.
This came hot and ready to my house with a delicious loaf of garlic bread.