Casseroles

GARLIC WHITE LASAGNA

1 1/2 lbs. of hot Italian Sausage( in casings)
4 Large cloves of garlic, chopped
1 medium onion,chopped
1 (12 oz) jar of roasted red pepper ( or you may roast your own) drained and chopped
1/2 cup white wine
1 (10 oz) package of frozen chopped spinach
1 (15 oz) carton of ricotta cheese * or you may sub cottage cheese if you prefer
1/2 tsp salt
1/2 tsp ground black pepper
1 large egg lightly beaten
3 1/2 cups Alfredo sauce
12 slices thinly sliced egg plant( for the noodles substitution...or I would think that cabbage leaves would work as well)
2 (6oz) packages of sliced mozzarella cheese
1 cup grated or finely shredded parmesan cheese


- Remove and discard casings from sausage. Brown in large skillet over medium heat, using a wooden spoon to crumble as it cooks   Drain sausage and reserve 1 tablespoon in skillet. Cook garlic and onion  in reserved drippings until onion is tender. Stir in sausage, chopped red pepper, and wine. bring to a boil and reduce heat and simmer uncovered 5 minutes or until most of liquid has evaprated. Meanwhile, cook spinach according to package. Drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese, and next three ingredients ( salt pepper and egg); stir together well. Spread  1 cup of alfredo sauce in a greased 13"x9"x2"  baking dish. Top with 4 slices of eggplant..then half spinach mixture and half of sausage mixture. Place 4 slices of Mozzarella. Repeat layers, using one cup of sauce  etc... Top with remaining 4 slices of eggplant and Mozzarella cheese. Sprinkle with the parm coating top. - Cover and bake at 350 for 1 hour, uncovering during last 15 minutes of baking before serving. YIELDS 8 Servings

Alfredo Sauce
4 tb olive oil
6 cloves garlic, pressed
16 oz cream cheese, cut up 12 g
1 1/2 cup fresh Parmesan cheese, grated 4 g
1 cup butter
1 cup whipping cream 10 g

In a large sauce pan lightly cook the garlic (DO NOT BROWN) . Add the cheeses, butter, cream and milk, whisking constantly until smooth.