Recipe: Delicious White lasagna

White lasagna. A delicious, easy-to-make recipe with the savory flavor of Johnsonville Sausage! Browse Our Official Site For Easy Lasagna Recipes. Cook noodles according to package directions for al dente.

Top with half of the meat sauce, half of the cottage cheese mixture and half of the mozzarella cheese. Make sauce: In a saucepan melt butter over moderately low heat. Add milk in a stream and bring mixture to a boil, whisking until. You can cook White lasagna using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of White lasagna

1. You need 3 medium of Zucchini.
2. Prepare 1 cup of Fat free ricotta.
3. It's 2 large of Egg whites.
4. It's 1 tsp of Chopped garlic.
5. You need 1/4 tsp of Dried oregano.
6. You need 1/4 tsp of Dried basil.
7. Prepare 1/4 tsp of Salt, divided.
8. Prepare 1/4 tsp of Black pepper, divided.
9. It's 1 1/2 cup of Chopped mushroom.
10. You need 2 cup of Chopped spinach.
11. You need 3/4 cup of Fat free sour cream.
12. It's 4 of Laughing cow wedges.
13. Prepare 4 tbsp of Grated parmesan, divided.
14. You need 4 of Sheets oven ready lasagna noodles.
15. You need 1/2 cup of Shredded mozzarella.

I added extra chicken to this recipe. Also, did not follow the recommended layering technique. To make the sauce, melt butter in a saucepan over medium heat. The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish.

White lasagna step by step

1. Preheat oven to 425..
2. In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside..
3. Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Set aside..
4. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes..
5. Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside..
6. Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside..
7. To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 -45 seconds, until very warm. Stir until smooth and set aside..
8. Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce..
9. Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping..
10. Bake in the oven for 25 -30 minutes, until cheese starts to brown..

This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad. White Lasagna Recipe photo by Taste of Home Next Recipe. Kosher salt and freshly ground black pepper. In this ultimate indulgent lasagna, the egg-rich pasta turns silky as it bakes with creamy, cheesy white sauce.

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