Thursday, February 17, 2011

White Lasagna!

I made two different lasagnas for Justin's mom's birthday dinner, one was traditional and one was White Lasagna. I liked both of them, but here's the recipe for the white one. The red one was very good with a more homemade red sauce, so if you want it, let me know. Easy Spinach Lasagna with White Sauce
Adapted from Juanita Peek on

1 (10 ounce) package frozen chopped spinach
29 ounces Alfredo-style pasta sauce
1/2 cup skim milk
1 (12 ounce) package oven ready lasagna noodles (no boil)
1 big spoon scoop ricotta
1 pint 4% large curd cottage cheese
1 egg
8 ounces shredded carrots
8 ounces fresh mushrooms, sliced
(optional: broccoli, zucs, etc)
Couple splashes white wine
1/2 lb ground beef
1 lb Italian turkey sausage, casings removed
1/2 cup shredded mozzarella cheese (I used more)
Panko bread crumbs

Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
Brown the meats and drain.
Sautee carrots and mushrooms in a little olive oil and white wine. (Here is where you could also add in some broccoli or zucs to be sauteed.)

Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. With my hand mixer, I blended ricotta, cottage heese and egg. Then I lightly mixed in the spinach.
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. Also, layer in the meat throughout the dish. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. I sprinkled extra mozzarella in the layers, too. 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. I actually baked this for 30 mins one night (then cooled and refrigerated it). Then the next day, I let it rest at room temp for an hour or two before baking it for about another 45-50 mins. I sprinkled panko bread crumbs on top before baking it the second day.
I used Classico roasted red pepper alfredo, but some reviewers made their own alfredo. I just didn't have the time and sometimes homemade alfredo can be more expensive than just the jar. Also, some people did half the spinach and half sauteed broccoli, also could add some sauteed zucs.
I think that's all the tweaks I made...

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