Alternative Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 1 (375 g) box lasagna noodles, oven-ready
- 1 lb ground chicken
- 1 lb hot Italian sausage (casings removed)
- 1 tablespoon italian seasoning
- 1 tablespoon oil
- 1 small onion
- 1⁄2 eggplant, peeled and diced
- 6 -8 mushrooms, diced
- 1 stalk celery, diced
- 4 garlic cloves, minced
- 1 small carrot, grated
- 1 cup fresh spinach
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup ricotta cheese
- 2 1⁄2 cups milk
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 cup parmesan cheese, grated
- 1 tablespoon salt
- 1 tablespoon pepper
directions
- Fry chicken and sausage meat together until fully cooked. Sprinkle with Italian seasoning.
- Put aside meat mixture. In same skillet, heat oil then add eggplant, onion, mushrooms, celery, garlic, carrot and spinach.
- When veggies are cooked, take off heat and add the meat mixture, soup, ricotta and 1/2 cup of milk.
- In a separate pot, melt the butter over medium heat. Add the flour, stir thoroughly, then slowly add 2 cups of milk. Let simmer for a minute or two, until you get a smooth white sauce. While simmering, add 1/2 cup parmesan, 1 tsp nutmeg, salt and pepper to taste.
- In a 9 x 11 pan, spread just enough sauce to cover the bottom. Place a few noodles on top. Spread the meat mixture on top of noodles. Continue with this pattern until the last layer of noodles are spread with a little sauce and 1/2 cup of parmesan.
- Cook at 375F for 45 minutes.
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RECIPE SUBMITTED BY
Jenny M
United States