White Lasagna
From sweetwords 16 years agoIngredients
- Sauce: shopping list
- 1/2 cup butter shopping list
- 1/2 cup diced onion shopping list
- 2 large garlic cloves, minced shopping list
- 4oz diced mushrooms shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp black pepper shopping list
- 1 to 1-1/2 cups sour cream shopping list
- 1 can cream of chicken soup shopping list
- Lasagna: shopping list
- 6 uncooked lasagna noodles shopping list
- salt to taste shopping list
- 2 T + 1 tsp olive oil, divided (may need a little more) shopping list
- 12 oz. bulk sausage shopping list
- 1 clove garlic, minced shopping list
- Dash black pepper shopping list
- 10oz. frozen spinach, thawed and squeezed dry shopping list
- 1 cup ricotta cheese shopping list
- 1 egg, beaten shopping list
- 1/2 cup freshly grated Parmesan, divided shopping list
- 8oz. freshly grated mozzarella, divided shopping list
- 1 tsp Tony Chachere's, divided (or other cajun seasoning) shopping list
- Sauce (above) shopping list
How to make it
- Preheat oven to 375.
- I did the next 3-4 steps mostly at the same time:
- For sauce, saute everything except last two ingredients; add soup and sour cream; simmer a little, turning heat off and on, stirring occasionally. Do not cook all the way down.
- In 3qt. pot (or bigger), bring 2-1/2 qts. (at least) water to boiling, add salt, 1 tsp oil, and noodles; boil noodles 5 minutes, turn off heat and let sit.
- Saute crumbled sausage in 2 T oil for 5 minutes; add garlic and cook till meat is browned. Turn heat to low; add pepper, 1/2 tsp Tony's, and spinach. (May need a dash more oil to stir in spinach.) When well-blended, turn off heat.
- In large bowl, fold together ricotta, egg, 1/4 cup Parmesan, 1/4 cup mozzarella, and 1/2 tsp Tony's.
- Spray a 12x8 (or 13x9) casserole with butter spray.
- Drain noodles.
- Bottom Combination:
- Barely cover the bottom of dish with sauce.
- Lay 2 lasagna noodles, not touching, lengthwise down the dish (the ends will stick up past the lip of a 12x8 dish).
- Spread half of ricotta mixture evenly over noodles.
- Spread half of meat mixture over ricotta.
- Sprinkle 1/2 cup mozzarella over meat.
- Middle Combination:
- Some sauce, 2 noodles, rest of ricotta, rest of meat, 1/2 cup mozzarella.
- Top Combination:
- 2 noodles, rest of sauce, mozzarella, and Parmesan.
- Cover casserole tightly with foil and bake for 1 hour.
- Remove foil and bake for 10 minutes.
- Let sit for 10 minutes before serving. If you can wait that long!
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