Fabulous New Bent On Lasagna - And A Side Note

Let's start with the side note, shall we? Not that you really have a say in the matter, but I thought I'd be nice. :0) My dearest, loving, supportive, phenomenal, virile husband, Mr. Wonderful (MW), mentioned to me last night that he thought I made him sound like a villain in this post. I told him I didn't think he sounded like a villain. I think it's quite humorous, myself. It's one of those endearing quirks that gives us both a good laugh. Him especially! Just kidding, honey. I also reminded him of all of the other posts where I illuminated just how rockin' he is, like this one. Keep in mind that he was NOT whining here. He was actually laughing. He laughs a lot, if you haven't figured that out by now. BUT, and that's a big but, he did want me to share with you one of his most heroic adventures EVER. I love him dearly, so I shall accommodate his request.

MW has always been extremely squeamish. I like those TV shows where you can watch people having surgery performed on them. That totally grosses him out and he can't watch it. Well, when I was pregnant with Little Britches I got really sick and they had to deliver him early - by Cesarean section. You know what this entails if you've ever had it done - so I'll spare the graphic details. I am going to be graphic here, though. There were several days post op that I couldn't wipe myself when using the toilet. I told you. Despite his squeamish nature, MW came in like a champ and did it for me without a moment's hesitation. All he said is that I would do the same for him. That, dear friends, is love.

Now that we've said all that - are you hungry for lasagna? HAAAA!

Last night I tried a new recipe from our friends at The Gooseberry Patch. If you aren't familiar with them - you really need to check them out. I love their cookbooks. Not only is the food yummy, they use familiar ingredients. You don't sit there thinking, "What the heck is jicama?". The pages are also filled with easy craft and entertaining ideas. So, basically, go to the library and check out The Gooseberry Patch.

MW isn't a fan of red sauce, so, I've never made lasagna before, even though I love the stuff. When I came across this recipe I knew the flavors in it would be ones that would go over in a HUGE way with my family. I wasn't wrong. It isn't very difficult to make and will make you look like a culinary genius if you prepare it for guests. No joke. Are you ready for it? Here goes.

Garlic White Lasagna

1 1/2 lbs. hot Italian sausage in casings (I used regular Italian sausage without casings and added my own fennel seeds and Italian seasonings. You probably wouldn't have to do that, though.)
4 large cloves garlic, chopped
1 medium onion, chopped
12-oz jar roasted red pepper, drained and chopped
1/2 c. white wine
10-oz pkg. frozen chopped spinach
15-oz container ricotta cheese
1/2 tsp. salt
1/2 tsp. pepper
1 egg, lightly beaten
2 (16-oz) jars creamy Alfredo sauce
12 lasagna noodles, uncooked (Save yourself some effort and buy the kind that you don't have to boil first.)
2 (6-oz) pkgs. sliced mozzarella cheese
1 c. grated or finely shredded refrigerated Parmesan cheese

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

Drain sausage, reserving one 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. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes or until most of liquid has evaporated.

Meanwhile, cook spinach according to package directions (* I skipped this step since it was going to be in the oven for an hour anyway.); drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese and next 3 ingredients; stir well.

Spread one cup Alfredo sauce in a greased 13"x9" backing dish. Top with 4 uncooked noodles. Top with half of spinach mixture and half of sausage mixture. Place 4 slices mozzarella over sausage mixture. Repeat layers.

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 one hour, uncovering during the last 15 minutes of baking. Let stand 15 minutes before serving. Makes 8 servings.

*Note - I did all of my chopping in the food processor to cut down on prep time. I also mixed the ricotta/egg mixture in the food processor - no sense dirtying more dishes than necessary. It looks like a lot of steps - but it's really mostly just the layering process. So, don't be intimidated - it's truly an easy recipe.

Have a Happy Friday!