White LasagnaUser Submitted Recipe
12 dried (uncooked) lasagna noodles
2 pounds ground Jimmy Dean sausage
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Salt and pepper to taste
Tony Chachere's Original Creole Seasoning to taste
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1 (15-ounce) container ricotta
2 large eggs
1 cup grated Parmesan, divided
1 pound grated Mozzarella, divided
1/2 teaspoon Tony Chachere's Original Creole Seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 cups White Spaghetti Sauce
Preheat the oven to 375 degrees F.
In a large pan cook lasagna noodles according to package directions. (Boil for about 8 minutes.)
In the meantime, in a large skillet, saute the ground sausage in olive oil. Add garlic and cook on medium heat until meat is browned. Season with Morton Kosher salt, pepper, and Tony's. Add spinach. (about 10 minutes)
In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Tony's, salt, and black pepper.
Spread 1 cup of the white sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole, lines with Reynolds Wrap nonstick foil. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Spread one cup of the meat mixture evenly over layer. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan.
Cover the casserole tightly with Reynolds Wrap aluminum foil, and bake, covered, for 1 hour.
Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.
Remove from the oven and let sit for 10 minutes before serving.
Garnish with a tomato slice and sprig of parsley.