Garlic White Lasagna Food

WHITE LASAGNA

Steps:

• Cook lasagna noodles according to package directions and set aside.
• Brown ground turkey/beef with garlic, salt and pepper.
• Preheat oven to 375 degrees.
• Line the bottom of a 9x13 baking dish with one entire tub of alfredo sauce, spreading evenly.
• Layer 3 noodles over alfredo sauce.
• Put half of the ground turkey/beef over the noodles, distributing evenly.
• Sprinkle meat with 1/3 of the mozzarella.
• Layer 3 more noodles on top of meat/cheese.
• Pour the other tub of alfredo over the noodles, spreading evenly.
• Add the rest of the ground turkey/beef evenly over the sauce
• Sprinkle with another 1/3 of mozzarella.
• Layer with the remaining 3 lasagna noodles and top with the rest of the mozzarella.
• Bake for about 30 minutes or until the top of the lasagna begins to turn brown and bubbly in places.
• Let cool 10-15 minutes before serving.

WHITE LASAGNA

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.

GARLIC WHITE LASAGNA

Steps:

• Remove and discard sausage casings. Brown in skillet till crumbled. Drain sausage, reserving 1 tablespoon drippings. Cook onion and garlic in drippings till tender. Stir in sausage, red peppers and wine. Bring to a boil, reduce heat and cook about 5 minutes to let most of the liquid evaporate. Meanwhile, cook spinach according to package; drain and squeeze out excess liquid with paper towels. Combine spinach, ricotta, salt, pepper, and egg. Stir well. Spread 1 cup Alfredo sauce in bottom of 13" x 9" baking pan. Top with 4 lasagna noodles. Top with half of spinach/cheese mix and half of sausage mix. Place 4 slices mozzarella on top and repeat layers. Top with remaining 4 lasagna noodles and mozzarella slices. Spread remaining Alfredo sauce over cheese and noodles; sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 1 hour. Uncover during last 15 minutes to brown. Let stand 15 minutes before serving.

WHITE CHICKEN LASAGNA

Steps:

• Easy! To make this White Chicken Lasagna, start by pre-heating your oven to 350 degrees and bring a large pot of salted water to boil. Once boiling, add in your lasagna noodles and cook per manufacturer instructions. When cooked, drain and run pasta under cold water to stop the cooking process. Set aside.
• In a medium sized mixing bowl, combine ricotta, egg, 1/2 cup of Parmesan, 1 cup of mozzarella cheese, garlic powder and salt. Mix to combine and set aside.
• In a large skillet, add butter and onions. Melt butter over medium heat while cooking onions and add in the garlic. Stir to combine and cook for one minute. Sprinkle in the flour and stir, cooking for another minute. Whisk in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce comes to a low boil, add in your cheeses and spices and combine until cheese has melted. Stir in your shredded chicken.
• Lightly grease a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan. Add a layer of pasta laid out side by side and spoon the chicken white sauce on top and evenly spread out over the noodles. Add dollops of ricotta mixture on top of the pasta and spread evenly. Sprinkle a layer of basil, sun dried tomatoes, bacon and shredded mozzarella and then add another layer of noodles. Repeat this set of layers three times, ending with a layer of noodles then cover the entire dish in shredded cheese. Bake for 25 minutes, remove and let cool for 10 minutes.

GARLIC WHITE LASAGNA

Steps:

• remove and discard sausage casings.
• brown in skillet till crumbled.
• drain sausage, reserving 1 tablespoon drippings.
• cook onion and garlic in drippings till tender.
• stir in sausage, red peppers and wine.
• bring to a boil, reduce heat and cook about 5 minutes to let most of the liquid evaporate.
• meanwhile,cook spinach according to package;drain and squeeze out excess liquid with paper towels.
• combine spinach,ricotta,salt,pepper,and egg.
• stir well.
• spread 1 cup alfredo sauce in bottom of 13x9 baking pan.
• top with 4 lasagna noodles.
• top with half of spinach/cheese mixand half of sausage mix.
• place 4 slices mozzarella on top and repeat layers.
• top with remaining 4 lasagna nooddles and mozzarella slices.
• spread remaining alfredo sauce over cheese and noodles;sprinkle with parmesan cheese.
• cover and bake at 350 degreesfor 1 hour.
• uncover during last 15 minutes to brown.
• let stand 15 minutes before serving.
• (note:can be made ahead----prepare and cover overnight in fridge. let stand at room temp for 30 minutes before baking.).

WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.
• For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.
• In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
• Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

CHEESY WHITE VEGETABLE LASAGNA

Steps:

• Heat oven to 375°F.
• Cut each zucchini lengthwise into 5 thin slices. Brush zucchini slices with 1 tsp. oil. Cook zucchini, in batches, in large skillet on medium-high heat 2 to 3 min. on each side or until crisp-tender. Cool.
• Meanwhile, heat remaining oil in same skillet on medium-high heat. Add carrots, onions and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Stir in pasta sauce, basil and pepper. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally.
• Combine mozzarella and Parmesan. Mix 1 cup mozzarella mixture with egg, cottage cheese and nutmeg. Layer 3 noodles, 1/3 sauce mixture, half the cottage cheese mixture, half the zucchini and 1/3 of the nuts in 8-inch square baking dish sprayed with cooking spray; repeat layers, alternating direction of zucchini in each layer. Top with remaining noodles, sauce and nuts.
• Bake, covered, 20 min. Uncover; sprinkle with remaining mozzarella mixture. Bake, uncovered, 20 min. or until heated through. Let stand 15 min. before cutting to serve.

ITALIAN WHITE LASAGNA

Steps:

• Preheat oven to 375°F.
• Brown beef (if using), celery, onion and garlic in a 1 tbls. oil; drain.
• Stir in seasonings.
• Add cream cheese and cream.
• Cook over low heat until smooth.
• Add wine, shredded Cheddar and Gouda (or cheese of your choice).
• Stir together egg and cottage cheese, set aside.
• Layer cooked noodles, part of meat (or just vegetable) mixture, cottage cheese, half Mozzarella.
• Repeat until all is used; top with Mozzarella.
• Bake on top rack for 40 minutes. Enjoy!

MAGNIFICENT WHITE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
• Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
• Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9x13-inch casserole dish.
• Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil.
• Bake in the preheated oven until golden and bubbling, about 25 minutes.

LASAGNA WITH WHITE SAUCE

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.

MOM'S WHITE LASAGNA

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.,

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Prep vegetables: in a big bowl, combine the eggplant, zucchini, peppers, onions, garlic, rosemary, ½ cup basil, salt, pepper, and ½ cup olive oil; marinate for 2-3 hours at room temperature.
• Make the sauce: scald milk in a medium saucepan (look for small bubbles forming around the edge) over low heat for about 4 minutes.
• Remove pan from heat, but keep warm.
• In another medium saucepan, melt the butter over medium heat until completely melted.
• Whisk in the flour and let the mixture foam and cook, whisking occasionally, for 3 minutes or until it is a light tan color (you will notice a nutty aroma to the mixture).
• Slow whisk in the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes.
• If the milk has cooled, add it gradually in small portions, whisking between each addition to prevent lumps.
• If the sauce isn't thickening, increase the heat slightly and whisk constantly so as not to burn the sauce.
• Season sauce with salt to taste and remove from the heat; cool before using in the lasagna dish.
• Make the lasagna: preheat oven to 375°.
• Remove the vegetables from the marinade to a deep roasting pan; roast in the oven until tender and browned, about 30 minutes, stirring twice during roasting time.
• In a skillet, heat 2 tablespoons olive oil; add in the mushrooms and saute over medium heat for 3 minutes; add in the baby spinach, sauteing until wilted and tender; set aside.
• In a big pot of boiling, salted water, cook the lasagna noodles until al dente; drain and rinse with cold water; dry on a towel.
• Assemble: pour 1 cup of Bechamel sauce over the bottom of an oiled 13 x 9 inch baking dish and arrange ¼ of the roasted vegetable mixture on top.
• Cover with pasta, then top with ¼ more of vegetable mixture, add some mushrooms, some diced tomatoes, ½ cup Becamel sauce, some of the remaining basil, and ½ cup Parmesan cheese.
• Repeat the procedure two times, ending with Parmesan cheese and ½ cup Bechamel sauce.
• Cover with foil and bake for 10 minutes until the lasagna is bubbling and golden brown.
• Remove from the oven and let rest 10 minutes before cutting to serve.

WHITE SAUCE LASAGNA

Steps:

• In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic. Cook for 1 minute or until garlic is tender; drain. Stir in the cream, cream cheese, basil, oregano, Italian seasoning, salt and pepper; cook and stir over low heat until blended. , Gradually add cheddar and Gouda cheeses, stirring until cheese is melted; remove from heat. Combine cottage cheese and egg; set aside. , Layer half of the lasagna noodles in a greased 13x9-in. baking dish. Top with half of the meat sauce, half of the cottage cheese mixture and half of the mozzarella cheese. Repeat layers with remaining ingredients. , Bake at 375°, uncovered, for 30-35 minutes. Sprinkle with parsley. Let stand for 10 minutes before serving.

SIMPLY TRADITIONAL LASAGNA

Steps:

• Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
• Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.

WHITE SEAFOOD LASAGNA

Steps:

• Preheat oven to 350°. Cook lasagna noodles according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan., Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops., For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce., Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

BEST EVER RED & WHITE SAUCE LASAGNA

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.