Sausage-Spinach Alfredo Lasagna

• 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

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.

italian sausages, oil, cayenne pepper, garlic, onion, red peppers, frozen spinach, creamstyle cottage cheese, ricotta cheese, garlic, egg, parmesan cheese, mozzarella cheese, salt, black pepper, alfredo sauce, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/sausage-spinach-alfredo-lasagna-229222 (may not work)