Recipe

No-milk White Lasagna Recipe

	Legoflamb / All my dishes 2 years, 1 month ago A light and tangy take on classic white lasagna with a twist. Most other white lasagna recipies call for bechamel sauce which has several cups of milk. My wife is lactose intolerant, but she can eat cheese. So I invented this lasagna. Prep:20m Cook:70m Servings:8	Legoflamb
	italian pasta chicken vegetarian cheese lactoseintolerant

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Ingredients

1 small Onion, diced

2 medium Carrots, diced

1 large Yellow Squash, large dice

2 medium Zucchini, large dice

10 medium Mushrooms, large dice

8 oz Cottage Cheese

8 oz Ricotta cheese

4 oz Parmesan cheese, grated

2 Egg whites

1 box (8 oz) No-Boil Lasagna Noodles

4 pre-cooked Chicken sausages (Omit for vegetarian version)

1 cup Chicken Broth (or use vegetable broth)

2 tbs Olive Oil

3 tsp Butter (or use more Olive Oil)

2 tbs Oregano

1 tbs Tarragon

1 tbs Garlic Powder

1 tsp salt

1/2 tsp Black Pepper

Directions

Put Olive Oil in a pan over medium flame. Add Onions and Carrots and saute for 3 minutes. Add Squash and Zucchini and 1/2 tsp Salt and then saute 3 more minutes. Add Mushrooms, Tarragon and Oregano and saute 1 minute. Add 1/2 cup Broth, scrape bottom of pan with wooden spoon. Reduce flame and simmer covered untill liquid is mostly evaporated.

Roughly chop Chicken sausage (Omit this step if making vegetarian version). Melt 1 tsp Butter in a pan over medium flame and add sausage. Saute several minutes untill sausage begins to brown. Add 1/2 cup Broth, scrape bottom of pan with wooden spoon. Reduce flame and simmer covered untill liquid is mostly evaporated.

Combine sauteed vegetables and sausage (if being used).

In a large mixing bowl combine Cottage Cheese, Ricotta, 3 oz Parmesan, 1/2 tsp Salt, Black Pepper, and Garlic Powder. In another bowl seperate 2 Egg whites and beat to a froth. Fold Egg whites into Cheese mixture.

Use remaining Butter (or Olive Oil instead) to grease lasagna pan. I like to use bread pans because of the high sides. This recipe will call for 2-3 depending on size.

Start with a layer of No-Boil Lasagna Noodles on the bottom of the pan (these noodles are really great and cook in the oven with out any fuss). Then spread a thin layer of the cheese mixture on top of the noodles. Follow that with a thin layer of the vegetables and sausage. Repeat for 2 or 3 layers depending on the height of the pan. Top with another thin layer of cheese and sprinkle with reserved Parmesan.

Cover pans with aluminum foil and bake in oven at 325 degrees for 1 hour (or untill noodles are tender).

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