Italian Sausage LASAGNA Name: Sissy Widman Base: March Air Reserve Base Recipe: GARLIC WHITE LASAGNA Easy lasagna? No Problem. We use ready-made Alfredo and skip the boiling water: the uncooked noodles soften in the creamy sauce and cook fully as the lasagna bakes. Hot Italian sausage and fresh garlic punch up the flavor. 1 ½ pounds hot Italian sausage (in casings) 4 large cloves garlic, chopped 1 medium onion, chopped 1 (12 oz) jar roasted red pepper, drained & chopped (In pickle section) ½ cup white wine (such as Chardonnay) I used Riesling 1 (10 oz) package frozen chopped spinach 1 (15 oz) carton ricotta cheese ½ teaspoon salt ½ teaspoon pepper 1 large egg, lightly beaten 2 (17 oz) jars creamy Alfredo sauce 12 lasagna noodles, uncooked 2 (6 oz) packages sliced mozzarella cheese 1 cup grated or finely shredded refrigerated Parmesan cheese Remove and discard sausage casings. Brown sausage in a large skillet over medium heat, using a wooden spoon to crumble sausage as it cooks. Drain sausage, reserving 1 T. drippings in skillet. Cook garlic and onion in reserved drippings over med-high heat until onion is tender. Stir in sausage, chopped red pepper, and wine. Bring to a boil: reduce heat, and simmer, uncovered, 5 min. or until most of the liquid has evaporated. Meanwhile, cook spinach according to package directions; drain & squeeze between paper towels to remove excess liquid. (to much water in spinach, use your hands and at the last use a paper towel if you want to). Combine spinach, ricotta cheese, and next 3 ingredients; stir well. Spread 1 cup Alfredo sauce in a greased 13� x 9� x 2� baking dish. Top with 4 uncooked noodles. Top with half spinach mixture and half of sausage mixture. Place 4 slices mozzarella over sausage mixture. Repeat layers, using 1 cup sauce, 4 noodles, remaining spinach mixture, and remaining sausage mixture. 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 1 hour, uncovering during the last 15 minutes. Let stand 15 min before serving Yield: 8 servings.