Thursday, June 25, 2009

White Lasagna

1 pound ground beef or chicken
3/4 cup minced onion
1 cup diced broccoli
1 cup frozen chopped spinach, thawed and drained
1 clove garlic
1 teaspoon salt
1/8 teaspoon pepper
1/2 pound uncooked lasagna noodles

Cream Sauce
1 pound ricotta cheese or cottage cheese
3/4 cup grated Parmesan cheese
1/2 pound mozzarella cheese, sliced
chopped parsley

In a skillet cook the meat, breaking it up with a fork, for 2 minutes. Add the onion, broccoli, spinach, garlic, salt and pepper and cook slowly, stirring often, for 10 minutes. Cook the lasagna noodles as directed on the package, drain well and keep separated on waxed paper. Spread a small amount of Cream Sauce in a shallow baking dish about 13x8x2 inches. Add the remaining Cream Sauce to the meat mixture. Add a layer of noodles to the baking dish, spread with the meat sauce and dot with ricotta cheese. Then sprinkle with Parmesan cheese and top with a few slices of mozzarella. Repeat the layers, making 3 layers of each ingredient. Bake in a preheated 350 oven for 40 minutes, or until hot and bubbly. Let stand for about 5 minutes, then sprinkle with parsley. Makes 8 servings.


3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups milk
1/3 cup chopped parsley

Melt the butter in a saucepan and blend in the flour, salt, and pepper. Cook for 2-3 minutes, then add the milk and cook, stirring, until thickened. Cook, stirring, for about 1 minute longer. Add the parsley.

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