Lasagna Blanca - cooking recipe

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
Preparation
    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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