Well, for this I actually bought the alfredo sauce and pesto pre-made (ducks and hides from Teh Foodies) and mixed them together at 3 parts alfredo to 1 part pesto. But both can be made from scratch if you have the time. I also used boxed pasta, which I boiled first to al dente.
While the pasta was cooking, I crumbled up the sausage (not easy -- sausage doesn't like to crumble like beef does). I cooked that up in a frying pan, adding the sliced onions and peppers once the meat was partially cooked. I drained that on a paper-towel-covered plate and let it cool a bit, them drained the pasta.
I laid down a layer of pasta on the oil-coated bottom of the pan. I spread that with sauce and sausage/onion/peppers. Another layer of pasta, spread with sauce and ricotta and mushrooms. I repeted the alternating layers until the pan was full (6 layers, I think.) Then I covered the whole top with mozzarella. I tent-wrapped it in foil so the foil wasn't touching the mozz, and sealed the foil around the edges. This went in the frige overnight. Before dinner the next day, I popped in the over at 350 degrees for about an hour. All in all it was very improvised.
This came out blander than I would have wanted, so I would recommend jazzing it up a bit more with whatever veggies you like and definitely more garlic and pepper.
no subject
While the pasta was cooking, I crumbled up the sausage (not easy -- sausage doesn't like to crumble like beef does). I cooked that up in a frying pan, adding the sliced onions and peppers once the meat was partially cooked. I drained that on a paper-towel-covered plate and let it cool a bit, them drained the pasta.
I laid down a layer of pasta on the oil-coated bottom of the pan. I spread that with sauce and sausage/onion/peppers. Another layer of pasta, spread with sauce and ricotta and mushrooms. I repeted the alternating layers until the pan was full (6 layers, I think.) Then I covered the whole top with mozzarella. I tent-wrapped it in foil so the foil wasn't touching the mozz, and sealed the foil around the edges. This went in the frige overnight. Before dinner the next day, I popped in the over at 350 degrees for about an hour. All in all it was very improvised.
This came out blander than I would have wanted, so I would recommend jazzing it up a bit more with whatever veggies you like and definitely more garlic and pepper.