LASAGNA WITH WHITE SAUCE
I'm an old-fashioned country cook and I love preparing simple recipes like this lasagna. White sauce, tomatoes and beef are kitchen staples I normally keep on hand, so it's simple to make this dish on weeknights. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.
Nutrition Facts : Calories 232 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 639mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
MOM'S WHITE LASAGNA
My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks-tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. -Janet Wing, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,
Nutrition Facts :
BEST EVER RED & WHITE SAUCE LASAGNA
This is the absolute best tasting lasagna I have ever had. The red sauce offers sweetness and the white sauce gives it a warm creaminess. I came up with this recipe for my sister who doesn't eat pork, but have made it many times with traditional pork Italian sausage. Either way its yummy, hearty and sure to impress.
Provided by Shamrockjulie
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Begin by making the red sauce as it needs time to simmer and reduce.
- In large heavy bottom sauce pan over medium/ high heat Sauté in olive oil half the onion add salt and pepper to taste.
- Once onion is slightly browned add in the 5 cloves of crushed garlic, Sauté for a couple minutes.
- Add the entire can of tomato paste and sauté carefully & stir continuously (it burns easily) until cooked about 2-3 minutes.
- Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper.
- Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally.
- Stir in 1-3 tablespoons of Italian dry herb seasoning to taste.
- Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce.
- In separate pan begin to sauté sausage.
- Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely.
- With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan.
- Add remaining onion to sausage oil and sauté onion until slightly caramelized. Salt and Pepper.
- Chop garlic and mince into a paste the remaining cloves and stir until cooked.
- Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce.
- Simmer for at least 30 minutes
- While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce.
- Add butter & flour, Cook over low/med heat for about 3 minutes.
- Add entire pint of cream.
- Allow to slowly come to simmer.
- Grate in 2 teaspoons of fresh nutmeg.
- Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL).
- White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick.
- Remove from burner and let stand.
- Prepare Ricotta Mixture:.
- In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper.
- Mix well. Make sure mixture is properly seasoned and add 1 beaten egg.
- Combine all ingredients well. Set aside.
- Lasagna Assembly.
- In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray.
- Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish.
- Arrange 1st layer of Noodles to cover bottom of pan.
- Add layer of Ricotta mixture .
- Cover with Mozzarella cheese.
- Ladle red sauce until cheese mixture is covered.
- Arrange 2nd noodle layer to cover.
- Add a thin layer of Ricotta mixture.
- Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture.
- Spoon the sausage onto the white sauce to cover.
- Cover the sausage with the Italian blend cheese mix.
- Arrange 3rd noodle layer to cover.
- Add layer of Ricotta mixture .
- Add a layer of Italian blend cheese.
- Cover with red sauce .
- Add final noodle layer.
- Cover noodle with red sauce then a thick coating of Mozzarella cheese .
- Cover with aluminum foil and bake for 1 hour at 350 degrees.
- Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it.
Nutrition Facts : Calories 756, Fat 53.7, SaturatedFat 30.1, Cholesterol 196.2, Sodium 1455.9, Carbohydrate 36, Fiber 5.5, Sugar 16.6, Protein 27
WHITE LASAGNA
The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish. This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 678mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
RED, WHITE, AND GREEN LASAGNE
Steps:
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.
- Preheat oven to 375°F.
- Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.
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