WHITE SAUCE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
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, FatContent 19g fat (12g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 526mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 24g protein.
LASAGNA WITH WHITE SAUCE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
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, FatContent 10g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 639mg sodium, CarbohydrateContent 22g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 14g protein.
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VEGETABLE LASAGNA WITH WHITE SAUCE RECIPE - FOOD.COM
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Reviews 5.0
Total Time 1 hours 30 minutes
Calories 494.4 per serving
- Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
BEST WHITE LASAGNA RECIPE - HOW TO MAKE WHITE LASAGNA
From delish.com
Total Time 2 hours 50 minutes
Category nut-free, Christmas, winter, comfort food, dinner
Cuisine Comfort Food, Italian
- Preheat the oven to 375º. Make filling: Place thawed spinach in a fine-mesh strainer, and press down with a rubber spatula until all almost completely dry. Move spinach to a clean tea towel or layered paper towels, and wring all excess moisture from the spinach until completely dry. In a large nonstick skillet, heat 1 tablespoon of olive oil over medium high heat. Add the mushrooms, tossing in the oil to coat. Cook, stirring occasionally, until starting to turn golden brown, about 5 minutes. Add 1 tablespoon of olive oil, and add the onions, ½ tsp of salt, and a few grinds of black pepper. Cook, tossing with the mushrooms, until the onions begin to soften, about 3 minutes. Add ½ tablespoon of olive oil and garlic, and cook for 1 minute. Add the drained spinach and 1 teaspoon of salt, and stir until the spinach is heated through. Remove from heat and set aside to cool. In a separate bowl combine the ricotta, egg, 1 tablespoon of oregano, 1 tablespoon of rosemary, parsley, salt, and a few grinds of fresh black pepper. Make the Mornay sauce: In a medium saucepan, melt the butter over medium-high heat. Continue to cook until the butter stops bubbling, about 2 minutes. Add the garlic, and swirl the pan, and continue to cook the garlic for 1 minute. Add about half the flour, and whisk to combine, breaking up any lumps. Add the remaining flour and whisk until smooth and bubbling. Cook the roux, whisking constantly, until it turns light brown and begins to smell slightly toasty, about 2 to 3 minutes. While gently whisking with one hand, slowly stream 2 cups of the warmed milk into the roux. Wish thoroughly to ensure no clumps, and stream in remaining milk while whisking. Add the nutmeg, and bring the mixture to a boil over medium heat, whisking frequently to make sure it is not sticking to the bottom of the saucepan. Once the mixture has come to a boil and thickened (about 7 minutes), remove from the heat and whisk in Parmesan until smooth. Add chopped herbs, salt, and season to taste with black pepper. Assemble lasagna: Mix the cooled spinach mixture with the ricotta mixture until evenly combined.In a 13"-x-9" baking dish, assemble the lasagna in the following layers: Start with 1 cup of the Mornay sauce. Spread all over the bottom of the pan, covering completely to the edges. Next, layer 6 no-boil noodles over the sauce, overlapping about ½” where necessary. (The long edge of the noodle should align with the long edge of the pan. If your pan has rounded edges, the firm noodles may not fit as neatly into the pan. To help the fit, and reduce unnecessary overlap, gently snap off a small corner of the noodle that would fit into the corner of the pan.) Next, spread 1½ cups of the ricotta-spinach mixture onto the noodles, covering the noodles completely so that it has the moisture it needs to cook through. Add ⅔ cup of cooked chicken, and finish the layer with ⅔ cup of mozzarella. Repeat the layers twice, starting with the sauce and ending with the ⅔ cup of mozzarella cheese. For the top layer of lasagna, spread 1 cup of sauce on top of the last layer’s mozzarella. Cover with 6 no-boil noodles, and top with 1 cup of mozzarella and ⅓ cup of Parmesan. Lightly grease one side of a large piece of aluminum foil. Wrap the lasagna tightly in two layers of foil, with the greased foil facing the lasagna. Bake for 25 minutes, remove the foil and bake uncovered for an additional 15 minutes. Let cool for 30 minutes before serving.
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Reviews 5
- Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
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- Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
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Reviews 4.5
Total Time 3 hours 25 minutes
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