04 Feb Green Chile Lasagna
1 lb. Italian Sausage, crumbled
2 cloves garlic, diced
1/4 onion, diced
1/4 cup white wine
1 – 16 oz. container of Ricotta cheese
1 – 16 oz. container of Parmesan/Romano cheese
1 – 16 oz. container of Asiago cheese
1 – 1/2 lb block of Fontina cheese, grated
1 package of lasagna noodles, cooked according to package directions
2 Tablespoons of olive oil
1 – 16 oz. jar commercially prepared Alfredo Sauce
1 – 16 oz. jar Cannon’s Just Plain Green Chile (mild or hot)
1- 9 x 13 baking dish, lightly greased.
Cook lasagna noodles according to package directions. Drain.
In a large skillet, lightly brown diced garlic and onion in the olive oil. Add crumbled Italian sausage and brown. Deglaze skillet with 1/4 cup white wine. Add Alfredo sauce and chile, mix well and remove from heat.
In lightly greased 9 x 13 pan, layer 1/3 of sausage mixture, noodles, 1/2 to 1 cup of each cheese. Repeat layers, ending with grated Fontina. Place pan, uncovered, in preheated 375 degree oven and bake for approximately 30 minutes or until cheese is bubbly and slightly browned. Remove from oven. Let dish rest for 5 minutes. Serves 6 to 8.
Serve with fresh salad, garlic bread and enjoy!