Crowd Pleasing Lasagna

Do you have gobs of family coming into town next week?  Are you starting to meal plan and make grocery lists for Thanksgiving?  Are you looking for recipes to feed everyone?  Look no further...

The star of Thanksgiving is always the turkey and sides, but if you have guests from out of town who will be staying for a few days, after a while turkey and leftovers get a little boring.  This delicious lasagna, made with alfredo sauce, is the perfect way to feed a crowd.  Plus it's so delicious everyone will go crazy for it!

Ingredients:
1 box of no-boil lasagna noodles
1 bag of fresh baby spinach leaves
10 oz of white mushrooms sliced
1 tbs of butter
1 small yellow onion diced
2 cloves of minced garlic
2 cups of shredded mozzarella cheese
1 lb. of Italian sausage (casings removed)
1 recipe of my Alfredo Sauce ** (or jarred Alfredo if you're in a pinch)
fresh basil & parsley to garnish

Directions:
Start by browning the Italian Sausage in a non-stick skillet over medium heat.  Once it is cooked through and golden, remove sausage and allow to drain on a paper towel.  Pour excess grease into a heat-safe container and use the same pan to lightly brown your onions.  Once onions begin to soften, add garlic and fresh spinach.  Once the spinach is wilted and cooked down, remove from heat. In a separate skillet over med-low heat, add butter. Once melted add the sliced mushrooms and cook until they are golden brown.  Spray a baking dish with non-stick spray. Ladle Alfredo sauce into the bottom of the baking dish.  Add your first layer of no bake noodles.  Spoon half of the sausage, spinach and mushrooms over the noodles.  Sprinkle with 1/3 of the cheese and top with another layer of noodles.  Add another generous ladle of Alfredo and the other half of your sausage, spinach and mushrooms and top with more cheese and another layer of noodles.  Top the noodles with more Alfredo sauce and the remaining 1/3 of mozzarella cheese.  Bake in a pre-heated 350 degree oven until golden brown and bubbly, about 40 minutes. Allow to cool for about 20 mins before serving. Garnish with fresh herbs.

**
Alfredo Recipe:

4 oz. cream cheese

1/2 a stick of butter

1 1/4 cup of milk

1 cup of Parmesan cheese

2 tbs of garlic powder

Directions:

Over medium low heat melt butter. When butter is melted add cream cheese and melt for a couple minutes (it will look funny, like it is separated) add the garlic powder and slowly whisk in the milk. Continue to whisk until smooth. Add Parmesan cheese and whisk until melted. Add the sundries tomatoes and using an immersion blender blend until smooth. If sauce is too thick add a little milk.