White Lasagna Recipe
Michelle Said:
vegetarian lasagna recipe?We Answered:
Here is my favorite - not just my favorite lasagne, but one of my favorite foods!Asparagus pesto lasagna
1/3 C flour
3 ½ cups low-fat milk, divided
6T pesto, or more to taste
2T parmesan plus additional for garnish
1 tsp salt
¼ tsp pepper
2 tsp olive oil
1 ¼ lb asparagus, tips cut off and reserved, spears trimmed, and chopped into ¼ in pieces
1 clove garlic, minced
16 no-cook lasagna noodles (9 oz)
2 C shredded fontina or part-skim mozzarella cheese (8 oz) divided
1)Prehear oven to 350F. Whisk flour and ½ C milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat and stir in pesto, parmesan, salt and pepper. Reserve 1 C white sauce.
2)Warm oil in pan and sauté chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic and cook, stirring, 1 minute. Season to taste with salt and pepper. Remove from heat.
3)Coat 13x9 inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, ¾ C fontina, and half of sauce. Add another layer of pasta, remaining sauce, remaining asparagus and ¾ C Fontina. Top with layer of noodles, reserved 1 C white sauce. Arrange reserve asparagus tips over top and sprinkle with remaining fontina.
4)Bake, oncovered, 35 to 40 minutes or until golden. Let stand 10 minutes. Serve with additional grated parmesan cheese, if desired.
Jacqueline Said:
Can anyone get me a good vegetarian Lasagna recipe?We Answered:
This is a vegan recipe and no mushrooms! the flavours of this are lovely using the roasted veg! :)Roasted Vegetable Lasagne
Ingredients
Roastable veg, eg: 2 peppers, 1 courgette, 1 red onion, 1 small or 1/2 large aubergine, A few cherry tomatoes
Tomato Sauce
1 onion
2 cloves of garlic
1 tin of tomatoes
100ml water
A few fresh basil leaves
A tsp of vecon stock stuff!
White Sauce
40g margarine
40g plain flour
750ml soya milk
8 sheets of lasagne
100g fresh spinach
Olive oil or vegetable oil
Instructions
1) Cut the roast-able veg into appropriately sized pieces (e.g. quarter the peppers, slice the courgette and aubergine lengthways, cut the red onion into chunks), drizzle with oil and roast in a hot oven for about 30 minutes.
2) Meanwhile, make the tomato sauce. Chop the onion and garlic and fry gently in a little oil until softened. Add the tin of tomatoes, water and vecon/stock. Simmer for about 15 minutes. I blitzed the sauce until quite smooth with a hand blender, but you could leave it as it is.
3) Melt the margarine for the white sauce in a pan. Stir in the flour and cook for a couples of minutes, being careful not to let it brown. Remove from the heat and stir in the soya milk - VERY gradually, stirring in the milk all the time so that it doesn't go lumpy. Bring back to the boil and simmer for a few minutes until the sauce has thickened. Season to taste ( I added a tiny bit more vecon and some grated nutmeg).
4) Put the roasted vegetables in a large ovenable dish. Scatter over half the spinach, and layer half the lasagne sheets over the top, making sure that there aren't any big gaps between sheets.
5) Pour the tomato sauce over the lasagne sheets, then scatter over the rest of the spinach and arrange the rest of the lasagne sheets on the top.
6) Finally pour the white sauce over the top, and cook for about 40 minutes at 220ºC/435ºF until the pasta is cooked and the top has browned.
Jenny Said:
Need white lasagna recipe?We Answered:
VEGETABLE LASAGNE - WHITE16 oz. curly lasagne
1 c. shredded Provolone cheese
1 (10 oz.) pkg. frozen spinach, chopped, thawed and drained
1 c. carrot, shredded
1 c. zucchini, shredded
3 c. low fat ricotta cheese
1 egg
1 med. onion, chopped
2 tbsp. oil
2 tbsp. flour
1/4 tsp. nutmeg
1 c. chicken broth
1/2 c. Parmesan cheese, grated
Cook lasagne by package directions; drain. Lay flat between wax paper to keep from sticking together. Combine Provolone cheese, the vegetables, 2 1/2 cups of the ricotta and the egg.
Place layer of lasagne on bottom of 13 x 9 inch baking dish. Spread with half the cheese mixture. Repeat layers ending with lasagne. Saute onion in oil until tender. Add flour and nutmeg. Stir in chicken broth and remaining ricotta. Cook and stir until mixture comes to a boil. Spoon over lasagne. Sprinkle with Parmesan cheese. Cover with foil and bake 45 minutes at 350 degrees. Uncover and broil about 2 to 3 minutes until lightly browned
OR
WHITE LASAGNE
1 onion, coarsely chopped
3 tbsp. butter, melted
3 tbsp. flour
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. white pepper
1 c. milk
2 c. light cream, divided
2 egg yolks
Saute onion in butter until transparent. Stir in flour and cook 3 minutes, stirring constantly; do not brown. Stir in salt, nutmeg and pepper. Gradually add milk and 1 cup cream. Stir constantly until sauce thickens. Beat remaining cream with egg yolks, stir into sauce and continue stirring until mixture almost boils. Do not boil.
LASAGNE:
1 1/2 lbs. sweet Italian sausage
1 garlic clove, minced
1/2 tsp. salt
8 oz. lasagne noodles
1 pt. ricotta cheese
2 eggs
Bechamel sauce
1 c. freshly grated Parmesan cheese
1/2 lb. Mozzarella cheese, chopped
1/2 lb. fresh mushrooms, sliced & sauteed in butter
Paprika
Minced parsley
Remove casing from sausage; crumble and cook sausage until done. Cool. Grind in food processor. Mix with garlic and salt. Cook lasagne noodles according to package directions; drain. Combine ricotta cheese with eggs. Arrange 1/3 noodles in buttered 9 x 13 inch pan. Spoon 1/3 bechamel sauce over noodles, sprinkle with 1/3 sausage, then 1/3 Parmesan and Mozzarella cheese, and then 1/3 ricotta cheese mixture. Repeat twice. Top with mushrooms, sprinkle with paprika and parsley. Bake at 375 degrees for 20 minutes. Allow to stand 10 minutes before serving. 8 servings.
OR
WHITE LASAGNE
8 oz. lasagne
1 can cream of mushroom soup
2/3 c. chicken broth
1/2 tsp. poultry seasoning
2 (3 oz.) cream cheese
1 c. cottage cheese
1/2 c. sour cream
1/2 c. mayonnaise
1/3 c. stuffed olives
1/3 c. chopped onion
1/3 c. green pepper
1/4 c. minced parsley
3 c. diced chicken
1 1/2 c. buttered bread crumbs
Cook noodles. Drain. Mix chicken soup broth and poultry seasoning in saucepan, heat. Beat together the cheeses, sour cream and mayonnaise. Stir in olives, onions, green pepper and parsley. Place half of noodles in a 9x13 inch pan. Spread 1/2 oz. cheese mixture, half of chicken, half of soup. Repeat. Top with crumbs and cheese. Bake at 375 degrees for 30 minutes until heated.
JM
Leah Said:
Please can you advise on a simple yet taste lasagna recipe that has both the white sauce and tomatoes please?We Answered:
LASAGNEServes 2
1. BOLOGNESE SAUCE
Enough for pasta for 2
INGREDIENTS
2 cloves of garlic
2 onions
1 tablespoon of olive oil
500g of minced beef
400g tin of plum tomatoes*
1 beef stock cube
2 teaspoons of oregano or mixed herbs
Ground pepper to taste
METHOD
Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.
Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.
Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).
Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Add the herbs. Season with the pepper. Mix thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS & ALTERNATIVES
Use minced lamb, pork or turkey instead of minced beef.
Add a glass of wine and cook for a bit longer.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
2. CHEESE SAUCE
Makes 250ml
INGREDIENTS
1 tablespoon of butter
1 tablespoon of flour
250ml of milk
1 tablespoon of grated Parmesan cheese
Ground pepper to taste
METHOD
Put the butter into a saucepan on a medium heat. Melt the butter. Add the flour and cook for a minute, stirring all the time. Take off the heat. Add the milk a bit at a time. Stir each time to make sure it is smooth. When all the milk has been added, put the pan back on the heat. Bring to the boil. Keep stirring. Turn down the heat until it is just boiling (simmering). Cook for 2 minutes, stirring all the time.
Take off the heat. Add the cheese to the sauce and mix. Continue to stir until the cheese has melted into the sauce. Season with the pepper.
ADDITIONS AND ALTERATIONS
If the sauce is too thin, add a little bit more flour. If the sauce is too thick, add a little bit more milk. Don’t forget that adding more cheese to improve the flavour will also thicken the sauce.
TIPS
The trick is to keep stirring.
3. LASAGNE
INGREDIENTS
1 quantity of Bolognese sauce
1 quantity of cheese sauce
125g (½ a 250g packet) of pre-cooked lasagne pasta sheets
1 tablespoon of grated Parmesan cheese
METHOD
Put a layer of the Bolognese sauce in an ovenproof dish. Cover with a layer of the pasta sheets. Then another layer of Bolognese sauce. Then a layer of cheese sauce. Then pasta, then Bolognese sauce, then cheese sauce.
However many layers you end up with, they must finish with a layer of cheese sauce on top. Sprinkle the grated cheese over the top.
Cook in a preheated oven at 180°C, 350°F, gas mark 4 for about 30 minutes. The top should be golden brown.
ADDITIONS AND ALTERATIONS
Use pre-cooked green lasagne verdi pasta sheets.
Darren Said:
Anyone have quick recipe for lasagna?We Answered:
My sister in law makes hers in a crock pot~1 lb ground beef
1 med. onion, chopped
1 jar of your favorite spaghetti sauce (approx. 26 oz)
12 oz container ricotta cheese
1/2 grated parmesan cheese
1 egg
12 oz lasagna noodles (no need to cook!)
12 oz shredded mozzarella cheese (reserve 1/2 cup)
Directions:
Brown meat and onion in skillet. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the ricotta cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagna noodles (broken into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours.