I wanted to share this white lasagna with you! It's really easy to make and you don't have to do anything fancy what so ever. I call it the Carmella Soprano because I adore her and because there is basil leaves under the first layer of noodles which is a way that she makes hers! I'm no chef so it's gonna be pretty fricken basic, ya'll.
What you need
Boilfree lasagna noodles 2 jars of alredo sauce, choose your flavors. I use garlic alfredo and mushroom alfredo A big tomato Basil leaves, a decent sized bunch Italian sausage (mild, spicy or sweet, up to you) 1 tub of ricotta cheese 1 tub of marscarpone cheese Some white wine
Preheat that oven to 350 degrees.Fist start by cooking the sausage in a pan until they are browned up. Then slice them into bite sized lil circles. Smear your dry noodles with a layer of ricotta, then place the cooked sausage bits in the ricotta. Smear another layer with marscarpone and add sausage. Continue layering like this alternating between ricotta and marscarpone. On the final layer place the basil leaves on the cheese and then add the sausage.
Next we make the smother sauce of creamy alfredo goodness. Dice that tomato like a mouthy gangster and put that sumbitch in your bowl. Also chop that basil and add that. Put in the two jars or alfredo sauce and a splash of white wine. If you're like me and get heartburn from Italian food, that's what the white wine is for. Also it's tasty. Add your favorite Italian spices. Stir and pour over that layered up lasagna so it gets in all the cracks like you're giving someone concrete shoes. Stick this beautiful load of carbs and broken diet promises into the oven and cook for about 45 minutes. Poke with something to see if noodles are desired softness when oven goes beep.
I hope you enjoy this. Again, I'm not a professional, but I cooked this up for a party and there is none left and it's the proudest I've been in a while.
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