September 06, 2019

White Lasagna with Chicken Sausage

Last week I made another batch of our homemade chicken sausage. I typically use spinach, feta and garlic in it, which I did this time but i didn't form it into patties or links, but instead packaged it up and food sealed them.

Yesterday I was craving a simple white lasagna style dinner and grabbed out a package to use. Lasagna is such an easy 'throw together' meal, which is probably why so many people use it as their 'go to' for dinner guests or crowds.  Especially now that most people use bottled sauce - be it a traditional red lasagna or white.

IF you follow me on INSTAGRAM then here is the random little story I said I would tell on my blog about Alfredo sauce in my Snap Story.

I don't typically have store bought sauce on hand because I make my own - both spaghetti sauce and alfredo. However, once in a great while, when I'm at Sam's Club, I'll pick up a 3 pack of Alfredo sauce to have on hand.

So last weekend I was grocery shopping at Sam's Club and they had their Alfredo sauce on sale.  I was doing a 'regular' shopping trip which included everything from coffee to vegetables, from meats to cheese and chicken to seafood.  In other words, a cart FULL.  And I use the "SCAN N GO" app.  This is where you scan each item on your phone app, and when you are ready to check out, you swipe to check out, and make your way to the exit door where they scan your phone.  You by pass the check-out lines completely. 

THAT was important.  Last weekend was Labor Day Weekend.  And it was BUSY.  So busy.

Unfortunately, I was finding random items that were ringing up the wrong price on the app.  In order to get the correct price, I would have take it to the check outs, wait in line and then have the cashier scan it.  Since I was using the scan 'n go app to AVOID waiting in line and on cashiers, this was ridiculous.  The items that rang up incorrectly went back on the shelf and I walked away with a shake of my head and a frustrated smirk.

Then I tried to scan the Alfredo Sauce.  Not only did it not ring up the correct price... it didn't ring up at all.  

The pop up informed me I needed to take the item to the cashier and have it scanned.

Nope. Nope. Nope. Not happening.

That alfredo sauce went BACK on the shelf. 

And that was my little rant about Sam's Club not updating their Scan N' Go app that they have been pushing so hard for the last year!  Make it WORK.  Or you lose sales!  Because when you have a cart full of groceries, you are not going to go through the hassle of going to the check-outs, waiting in line and having a cashier scan the item because we (customers) can get these same items ANYWHERE.  So... we walk away.

OK!  Back to the recipe!

The point is... IF you buy and use store bought alfredo sauce, this is even EASIER and QUICKER for you to make.  But if you want to make your own sauce, just put a stick of butter into a pan, melt it, add minced garlic to your own taste preferences, some salt and pepper, 8 oz. cream cheese, 2 cups (or so) of cream and about 1/2 cup Parmesan...  stir until thick and melted smooth. You can halve this if you wish.


1 1/2 pounds ground chicken or chicken sausage
2 cups alfredo sauce
2 c ricotta cheese
1 egg
salt - if you are using ground chicken, but if you are using sausage, use less or none (taste test)
1 t onion powder
Zucchini - optional - but makes a great layer in lieu of pasta
Spinach - either  fresh (a big handful) or a 10-12 oz. package frozen - thawed and drained
1 c mozzarella, shredded

Preheat oven to 350.
Brown the chicken in a pan on the stove over medium high heat, breaking apart.  When done, add the alfredo sauce.  Salt it if it needs it.
In a bowl, mix the ricotta with the egg and onion powder.
In a baking pan, layer the meat, then half the alfredo sauce, half the ricotta filling, a layer of spinach, a layer of thin sliced zucchini (lengthwise) if you are using it, then repeat the layers and end with mozzarella on top.
Bake for about 35-50 minutes depending on what size pan you are using.  A larger pan with thinner layers bakes in about 35 minutes and a smaller pan with thick layers will need about 45-50.  If it starts to get too brown on top just cover it loosely with aluminum foil and let it bake.  When it's heated all the way through and golden brown on top, take it out and let it set on the counter for 10-15 so it 'sets up' for easier cutting.

*If you are using plain, ground chicken and not a flavored chicken sausage (of any kind) then add a few more spices and herbs; garlic and little more onion powder, maybe even a little Italian seasoning blend.  Play with it.  

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