Sausage and Veggie Alfredo Lasagna - Recipe from Price Chopper
Sausage and Veggie Alfredo Lasagna
This dish is a delicious twist on traditional lasagna! Packed with spinach and veggies, and complemented with a kick from the Italian sausage. Explore the Wonders of Wisconsin when you make this with BelGioioso's Italian-style cheeses.
This dish is a delicious twist on traditional lasagna! Packed with spinach and veggies, and complemented with a kick from the Italian sausage. Explore the Wonders of Wisconsin when you make this with BelGioioso's Italian-style cheeses.
- Melt butter in a Dutch oven over medium heat. Add leeks; cook and stir for 4-5 minutes or until tender. Add garlic; cook and stir for 1 minute.
- Reduce heat to medium-low. Gradually stir in cream. Bring just to a boil, stirring constantly. Reduce heat to low. Simmer, uncovered, for 5-6 minutes or until slightly thickened, stirring frequently. Remove from the heat. Whisk in parmesan. Season with salt and pepper. Set aside.
- Heat oven to 375°F.
- Cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan.
- Sauté mushrooms and red bell pepper in olive oil in the same pan over medium-high heat for 4-6 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Season with salt and pepper. Remove from the heat.
- Combine the ricotta, eggs and parmesan in a large bowl. Season with salt and pepper.
- Spread 2/3 cup reserved Alfredo sauce in the bottom of a greased 13 x 9-inch baking dish. Layer with four noodles, 2/3 cup ricotta mixture, 2/3 cup vegetable mixture, 2/3 cup sausage, 2/3 cup Alfredo sauce and 1 cup fontina. Repeat layers twice, starting with four noodles.
- Cover dish with greased aluminum foil. Bake for 45 minutes. Uncover; bake for 15 minutes longer or until bubbly and cheese is lightly browned. Let stand for 15 minutes before serving.
