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5 from 1 vote

White Lasagna

Ingredients

  • 2 T. olive oil
  • 1 onion, diced
  • 1 lb. ground beef
  • ½ lb. Italian sausage, casings removed
  • 1 t. Italian seasoning
  • 1 t. dried basil
  • ¾ t. salt
  • ½ t. pepper
  • 1 15 oz. can diced tomatoes, drained
  • 3 oz. roasted red pepper, drained and diced (about ¼ of a 12 oz, jar)
  • 2 cloves garlic, minced
  • 1 pinch red pepper flakes
  • ⅓ cup dry white wine
  • 1 10 oz. box frozen spinach, thawed and squeezed dry
  • 1 16 oz. carton ricotta cheese
  • 1 egg
  • ¾ cup grated parmesan cheese, divided
  • 1 lb. sliced mozzarella
  • 1 package oven-ready (no boil) lasagna noodles
  • 1 15 oz. jar Alfredo sauce

Instructions

  • Sauté the onion in the olive oil until soft. Add the ground beef and Italian sausage. Cook, crumbling as you go, until no longer pink. Drain off the fat.
  • Add Italian seasoning, basil, salt, pepper, tomatoes, garlic, red pepper flakes, and white wine. Turn the heat to low and simmer for 20 minutes. Set aside.
  • Stir together spinach, egg, ricotta and half the parmesan cheese.
  • Preheat the oven to 375°. Lightly grease a 9 X 13 casserole dish. Layer the lasagna like this:
    Noodles, half the meat, half the mozzarella slices, noodles, all of the ricotta mixture, noodles, the rest of the meat, the rest of the mozzarella.
    Spread the Alfredo sauce over the lasagna and top with the remaining parmesan cheese.
  • Bake for 35 minutes or until the edges of the lasagna are bubbly and the top has begun to brown in spots. Allow to the lasagna to sit for 10 minutes before cutting.