Monday, September 12, 2011

White Lasagna

We first tried this recipe 15 years ago, and unfortunately I have no idea who gave it to me. But since I didn't follow the recipe exactly, now it's mine. Feel free to make whatever changes YOU want to it!
White Lasagna - the 2011 version


1/4 cup butter
1 onion, chopped
1/3 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley
1 can (4 oz.) mushrooms, undrained
12-16 oz. cottage cheese
1 egg
1/4 cup Parmesan cheese
12 ounces lasagna noodles, cooked and drained
1-2 cups diced cooked chicken
1-2 cups diced cooked ham
12-16 oz. grated Mozzarella cheese

Sauté onion in butter. Stir in flour, then chicken broth and milk. Bring to a boil to thicken, stirring frequently. Add salt, pepper, parsley and mushrooms and set sauce aside. In a small bowl, combine cottage cheese, egg and Parmesan cheese. Place 1/3 of the lasagna noodles in a greased 9x13" baking dish. Top with 1/2 the cottage cheese mixture, 1/2 the chicken and ham, and 1/3 of the Mozzarella cheese. Repeat the layers and top with remaining lasagna. Pour sauce over it all. Cover and bake at 350° for 30 minutes. Remove foil, top with last 1/3 of Mozarella cheese and bake for 10-15 more minutes.

Note: For those of you who care, the original recipe didn't call for the cottage cheese mixture or mushrooms, but since it did call for some white wine, and I use the mushroom liquid as a white wine substitute, I figured the mushrooms themselves would be delicious in this recipe, and they were. (How's that for a run-on sentence?)

1 comment:

  1. Sounds yummy - thanks for sharing it in the comments! I have noticed that several people have clicked over to check it out (why does nobody comment any more)!

    ReplyDelete