Archive for January 30th, 2010

January 30, 2010

White Lasagna

After making this lasagna, I have decided I like white sauce much better than red. After I made this I said “I don’t think I’ll ever make lasagna again with red sauce.” However lasagna is just plain good red or white sauce, really! But this was TERRIFIC! Sausage, mushrooms, and spinach with alfredo rocks! I’m proud to say this is all my own recipe. Hope you enjoy it as much as I did! I did not do a good job at photo documenting this one so I’ll update it soon with more photos. Until then you’ll have to settle for the finished product…

White Lasagna

1 box lasagna noodles
1lb sausage
White wine (just enough to steam the spinach about 1/4 cup)
8oz crimini mushrooms (baby bellas), sliced
3 cups uncooked spinach
1 container of low fat ricotta cheese
1/8 t. nutmeg
1 egg
3 cups alfredo sauce (recipe follows or you can use jar)
1/2 c. grated parmesan cheese
16 oz mozzerella cheese

PREHEAT oven to 375°.

COOK noodles according to the package directions. Lay out wax paper, spray with cooking spray and lay noodles on wax paper while you are preparing the rest.

COMBINE ricotta, 1/2 c. mozzerella, 1/2 the parmesan, egg, nutmeg, salt and pepper. The rest of the mozzerella is for the top of the lasagna.

BROWN the sausage in a pan until cooked through, then drain. In the same pan sautee mushrooms until golden and almost cooked through. Add wine and spinach cover and cook until the spinach is wilted, about 3 minutes. Remove cover, add salt and pepper and allow liquid to cook off without allowing spinach to burn. Drain any liquid remaining.

MIX mushroom mixture and sausage to the ricotta mixture.

Spray the lasagna pan with cooking spray. Place one layer of noodles on the bottom of the pan, overlapping slightly. Spread half the filling evenly over the layer of noodles. Then spread 1/3 of the alfredo sauce over the filling. Repeat once more and end with a layer of noodles. Pour remaining alfredo sauce on top and then top with remaining mozzerella and paremesan.

COVER with alumimum foil and cook for 30 minutes. Uncover and increase heat to 500° and cook 5-8 minutes until cheese is bubbly and brown. This is a good time to add your garlic bread too! (1/2 stick butter, 2 cloves garlic, finely chopped 1 tsp salt, 1T grated parmesan, and boule or your favorite loaf of bread. Mix butter, garlic, cheese, and salt, spread over bread, cook until browned)


2 cloves garlic
3 T butter
2 T flour
2 c. half ‘n half
1 cup 2% milk
½ c grated parmesan
1 egg yolk
1/8 t. nutmeg
Salt and pepper

MELT butter in saucepan over medium heat. Add garlic and cook 1-2 minutes until fragrant. Whisk in salt, pepper and flour cook 1 minute.

WHISK in half ‘n half and milk, reduce heat to medium-low and cook until it begins to thicken. Add parmesan. Allow to cook 3 minutes.

ADD egg yolk to a bowl and whisk in a little of the white sauce to temper the yolk. Then add mixture to rest of sauce. Add nutmeg and allow sauce to thicken to desired consistency. (should be a somewhat thin).