Wild Rice Lasagna

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Wild Rice Lasagna
"...I’d love to share the best ‘casserole’ you’ll ever taste! As a consultant, I created this fabulous and simple recipe for the Minnesota Cultivated Wild Rice Council many years ago and have been asked for the recipe every single time someone has tasted it! (You could substitute ground beef or ground turkey for the Italian sausage if you wish.)” **2023 WECN Casserole Contest Winner**
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In large non-stick skillet over medium-high heat, partially brown the sausage; add onion and stir and cook until sausage is no longer pink; let it cool slightly. Stir in spinach, 1 cup cheese, eggs, Italian seasoning, and wild rice; set aside.
  2. In the bottom of greased 9-x-13-inch baking dish, spread a thin layer of marinara sauce. Top with half of the wild rice mixture, half of the marinara sauce, and half of the Alfredo sauce, spreading each layer evenly. Sprinkle with 1-1/2 cups cheese and layer once again with the remaining wild rice mix, marinara, Alfredo, and cheese.
  3. Bake uncovered at 375 degrees for approx. 35–45 minutes, until cheese is beginning to brown and pan is heated through. Let sit approx. 10 minutes before cutting into squares. Garnish with basil chiffonade.
Recipe Notes

Note: Freezes well after baking. Thaw before reheating in moderate oven.

Recipe courtesy of Ann Noble, Hayward, WI.

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