Lasagna Blanca
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 lb spicy bulk pork sausage
- 1⁄2 cup chopped green onion
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon pepper
- 1 cup low fat cottage cheese
- 1 (4 ounce) low-fat cream cheese
- 1 1⁄2 cups monterey jack cheese, shredded
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon pepper
- 1 (17 ounce) frozen no-boil lasagna noodles, thawed
- 1⁄2 cup fresh mushrooms, chopped
- 1 tablespoon all-purpose flour
- 1⁄8 teaspoon dried tarragon
- 1⁄8 teaspoon pepper
- 1 cup milk
- 1 tablespoon butter
directions
- In a large skillet, cook sausage and onion until sausage is cooked through; drain well.
- Stir in 1/4 teaspoons garlic powder and 1/8 teaspoons pepper; set aside.
- For filling, combine cottage cheese, cream cheese, 1/2 cup of the Montery jack cheese, 1/4 teaspoons garlic powder, and 1/8 teaspoons pepper; set aside.
- Grease a 2-quart rectangular baking dish; set aside.
- Place noodles on a clean surface. Spread cheese filling evenly over noodles. Sprinkle sausage mixture and mushrooms on top. Roll up each noodle into a spiral. Place lasagna rolls, seam sides down, in a prepared dish; set aside.
- For sauce, in a small saucepan, melt butter. Stir in flour, tarragon, and 1/8 teaspoons pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 1/2 cup of the cheese. Pour sauce over the pasta spirals.
- Cover and bake in a 350 degree oven for 25 minutes. Remove cover; sprinkle with the remaining cheese, and bake 15 more minutes.
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