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.
VEGETABLE LASAGNA WITH WHITE SAUCE
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
Provided by Grannydragon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice zucchini. Coarsely chop broccoli and spinach.
- In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
- In medium bowl, with fork, mix ricotta and eggs; set aside.
- Prepare lasagna noodles as label directs. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
- In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
- Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
Nutrition Facts : Calories 494.4, Fat 26.6, SaturatedFat 15.7, Cholesterol 129.7, Sodium 586.8, Carbohydrate 39.6, Fiber 3.5, Sugar 3, Protein 25.4
WHITE SAUCE LASAGNA
I love to cook-and I love this recipe! Its one-of-a-kind taste is a delicious change of pace from "regular" lasagna.-James Hospodka, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 16 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 329 calories, Fat 19g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 526mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
LASAGNA WITH WHITE SAUCE
A basic recipe for lasagna where you can add any number of veggies or extras. I found this recipe on the foodgeeks.com website. The noodles do not need to be pre-cooked. I normally layer the white sauce in the middle and on top and fry up mushrooms and peppers with the ground beef (which differs slightly from the recipe below).
Provided by jsteinkey
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Fry beef and onion in a medium saucepan until meat is brown. Drain extra fat.
- Add tomato paste, cubed tomatoes, bouillon cube, Italian seasoning, and first amounts of salt and pepper to the frying pan.
- Cover the pot and simmer for approximately 20 minutes, stirring occasionally.
- Meanwhile, melt butter in a medium saucepan.
- Stir in flour and the second amounts of salt and pepper.
- Gradually add milk. Stir continuously with a whisk.
- Bring the milk to a boil.
- Reduce heat and cook for 1 minute.
- Remove from heat and stir in half the cheese. Set aside.
- Pour 1/2 the meat sauce into a 13"x9"x2" baking dish.
- Cover with 1/2 the noodles.
- Cover with remaining meat sauce.
- Cover with remaining noodles.
- Pour the white sauce over the noodles.
- Sprinkle with remaining cheese.
- Cover and bake for 40 minutes at 400F or until noodles are cooked.
Nutrition Facts : Calories 502.6, Fat 24.2, SaturatedFat 12, Cholesterol 91.5, Sodium 1188.9, Carbohydrate 42.1, Fiber 2.8, Sugar 4.6, Protein 28.5
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.
EASY VEGETABLE LASAGNA WITH WHITE SAUCE
Prep Easy Vegetable Lasagna with White Sauce in just 20 minutes. This Easy Vegetable Lasagna with White Sauce is made with chopped onions, sliced mushrooms, cream of mushroom soup and mozzarella and Parmesan cheeses.
Provided by My Food and Family
Categories Pasta
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until vegetables are tender. Stir in condensed soup, water, Parmesan and 1 cup mozzarella.
- Spread 1/4 of the vegetable mixture onto bottom of 13x9-inch pan; top with 3 noodles. Repeat layers twice; cover with remaining vegetable mixture. Sprinkle with remaining mozzarella.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 2 g, Protein 13 g
WHITE SAUCE
Every home cook needs a good béchamel sauce in their repertoire - our step-by-step guide shows how to make a roux and get rid of lumps
Provided by Good Food team
Categories Condiment, Dinner
Time 17m
Yield Makes about 500ml
Number Of Ingredients 6
Steps:
- Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.
- Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms - this is called a roux. Continue cooking for 2 mins.
- Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
Nutrition Facts : Calories 175 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Protein 4 grams protein, Sodium 0.3 milligram of sodium
EASY SPINACH LASAGNA WITH WHITE SAUCE
Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!
Provided by Juanita Peek
Categories World Cuisine Recipes European Italian
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
- Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
- Combine pasta sauce with milk in a medium bowl. Mix well.
- Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
- Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 31.2 g, Cholesterol 80.9 mg, Fat 33.7 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 14.3 g, Sodium 1047.5 mg, Sugar 6.5 g
WHITE SAUCE SEAFOOD LASAGNA
Make and share this White Sauce Seafood Lasagna recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories European
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter in a large saucepan over low heat until melted.
- Add garlic.
- Stir in flour and salt. Cook,stirring constantly until bubbly.
- Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly.
- Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper.
- Cook over low heat until cheese is melted, stirring constantly.
- Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan.
- Top with UNCOOKED lasagna noodles, overlapping as needed.
- Spread the cottage cheese over the noodles.
- Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles.
- Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated Parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender.
- Let stand for 15 minutes before cutting.
- Hope you love this as much as we do!!!
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.
VEGETABLE LASAGNA WITH WHITE SAUCE
Make and share this Vegetable Lasagna With White Sauce recipe from Food.com.
Provided by ratherbeswimmin
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 505.8, Fat 39.4, SaturatedFat 15.3, Cholesterol 59.4, Sodium 464.5, Carbohydrate 24.6, Fiber 5, Sugar 10.8, Protein 17.2
WHITE SEAFOOD LASAGNA
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty "jewel" from the sea. -Joe Colamonico, North Charleston, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 28
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.
Nutrition Facts : Calories 448 calories, Fat 19g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 957mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g 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 :
MAGNIFICENT WHITE LASAGNA
One of my family's favorite recipes. I make this at least twice a month, if not more.
Provided by jillmo515
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 546.2 calories, Carbohydrate 32.3 g, Cholesterol 118.4 mg, Fat 31.7 g, Fiber 2.6 g, Protein 33.7 g, SaturatedFat 18.4 g, Sodium 771.8 mg, Sugar 3.1 g
More about "lasagna with a white sauce food"
10 BEST WHITE SAUCE LASAGNA RECIPES | YUMMLY
From yummly.com
LASAGNA RECIPE WITH WHITE AND RED SAUCE - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM LASAGNA WITH WHITE SAUCE | MEL'S KITCHEN CAFE
From melskitchencafe.com
WHITE LASAGNA: THE PERFECT RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
LASAGNA WITH WHITE WINE SAUCE - TASTY KITCHEN
From tastykitchen.com
INGREDIENTS FOR LASAGNA SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOW TO LAYER LASAGNA CORRECTLY IN 4 EASY STEPS - DALSTRONG.CA
From dalstrong.ca
LASAGNA WITH WHITE SAUCE AND BOLOGNESE - PILAR'S CHILEAN FOOD
From chileanfoodandgarden.com
BEST LASAGNA WITH BéCHAMEL SAUCE OR WHITE SAUCE - VEENA …
From veenaazmanov.com
EASY LASAGNE WITH A CHEAT'S WHITE SAUCE - ONCE UPON A FOOD BLOG
From onceuponafoodblog.com
CREAMY WHITE LASAGNA WITH TOPPINGS RECIPE - FOOD & WINE
From foodandwine.com
EASY WHITE SAUCE VEGGIE LASAGNA | FOODLAND
From foodland.ca
CLASSIC LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN LASAGNA WITH WHITE SAUCE - TAMARINDNTHYME.COM
From tamarindnthyme.com
MEXICAN LASAGNA WITH WHITE SAUCE - A FAMILY FEAST®
From afamilyfeast.com
BEST WHITE LASAGNA RECIPE - HOW TO MAKE WHITE LASAGNA
From delish.com
HOMEMADE CREAMY WHITE SAUCE LASAGNA - AN ITALIAN IN …
From anitalianinmykitchen.com
CLASSIC LASAGNA WITH BECHAMEL SAUCE - MUCH BUTTER
From muchbutter.com
WHITE GARLIC LASAGNA | A WICKED WHISK
From awickedwhisk.com
VEGETABLE LASAGNA WITH WHITE SAUCE – THE ULTIMATE RECIPE
From thechefnexdoor.com
VEGETABLE LASAGNA WITH WHITE SAUCE (OR BECHAMEL SAUCE)
From whereismyspoon.co
10 BEST VEGETARIAN LASAGNA WITH WHITE SAUCE RECIPES - YUMMLY
From yummly.com
CHICKEN LASAGNA WITH WHITE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETABLE LASAGNA WITH WHITE SAUCE | I HEART RECIPES
From iheartrecipes.com
10 BEST CHICKEN LASAGNA WHITE SAUCE RECIPES | YUMMLY
From yummly.com
VEGETABLE LASAGNA WITH WHITE SAUCE RECIPE | EATINGWELL
From eatingwell.com
10 BEST VEGETABLE LASAGNA WITH WHITE SAUCE RECIPES - YUMMLY
From yummly.com
VEGAN WHITE SAUCE LASAGNA (2022) EXCLUSIVE RECIPE
From kathysvegankitchen.com
WHITE LASAGNA RECIPE (WITH BéCHAMEL, ITALIAN SAUSAGE, AND …
From thekitchn.com
BECHAMEL CHEESE SAUCE FOR LASAGNA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CREAMY WHITE SAUCE LASAGNA - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
PIONEER WOMAN VEGETABLE LASAGNA WITH WHITE SAUCE - CHEFS
From chefsandrecipes.com
10 BEST ITALIAN LASAGNA WITH WHITE SAUCE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love