Sausage-Spinach Alfredo Lasagna

You can make this into a lower-fat version by using lower-fat cheeses and alfredo sauce. Italian sausages may be replaced for the turkey sausage. Purchase a good-quality alfredo sauce for this, it will make all the difference to this recipe, really you can use as much sauce as desired, the amount listed is only a guideline. This can be completely prepared up to 24 hours in advance, covered and refrigerated, or you can prepared the ricotta/spinach mixture up to a day ahead. This lasagna is *delicious* :)

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  Italian sausages (casings removed, can use 2 pounds)
• 1  tablespoon  oil (can use more)
• 1⁄4 teaspoon cayenne pepper (optional)
• 2  tablespoons  fresh minced garlic
• 1  onion, chopped
• 1 (14 ounce) jar  roasted red peppers, drained and chopped
• 1 (10 ounce) package frozen spinach
• 1  cup cream-style cottage cheese
• 1 (16 ounce) container ricotta cheese
• 1  teaspoon  fresh minced garlic (no more than 1 teaspoon or it will overpower the other ingredients!)
• 1  egg, slightly beaten
• 1⁄2 cup  grated parmesan cheese
• 1 1⁄2 cups  shredded mozzarella cheese
• 1  teaspoon seasoning salt (or use 1/4 to 1/2 teaspoon white salt or to taste)
• 1⁄2 teaspoon black pepper
• 2 (20 ounce) jars alfredo sauce (reduced-fat is okay)
• 12  lasagna noodles (cooked and tossed gently with 1 tablespoon oil to prevent sticking)
• 2  cups  shredded mozzarella cheese, divided (can use more)
• 3⁄4-1  cup  grated parmesan cheese

Directions

1. Grease a 13 x 9-inch baking dish.
2. In a large skillet brown the turkey sausage meat in 1 tablespoon oil along with the onion, garlic and cayenne pepper; cook breaking up the sausage meat while browning.
3. Cook until browned then add in the chopped red peppers; cook for another 2 minutes; drain fat and set aside.
4. Place the spinach in a small saucepan, cover with water and bring to a boil simmer over low heat for about 10 minutes; place in a small colinder, rinse under cold water then hand-squeeze very dry.
5. Place the spinach in a large bowl, then add in the cottage cheese, ricotta cheese, fresh garlic, 1 egg, 1/2 cup Parmesan cheese, 1-1/2 cups mozzarella cheese, seasoned salt and black pepper; mix with a wooden spoon until well combined.
6. Spread 1 cup alfredo sauce onto the bottom of prepared baking dish, then top with 4 cooked lasagna noodles, then HALF of the ricotta/spinach mixture, then sprinkle HALF of the sausage mixture on top.
7. Place about 1 cup (or more) of shredded mozzarella cheese on top of the sausage.
8. Repeat the layers (using 1 cup sauce, 4 lasagna noodles, remaining HALF of the spinach/ricotta mixture and then remaining HALF of the sausage mixture).
9. Top with remaining 4 lasagna noodles, then 1 cup shredded mozzarella cheese ( can use more cheese).
10. Drizzle remaining alfredo sauce over the shredded cheese, then sprinkle with about 3/4 to 1 cup Parmesan cheese (or to taste).
11. Cover with foil and bake at 350 degrees for 50 minutes.
12. Remove the foil and bake uncovered for another 10-15 minutes.
13. Let stand for 20 minutes (or more) before slicing.