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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 322.6
  • Total Fat: 14.2 g
  • Cholesterol: 36.5 mg
  • Sodium: 432.0 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 16.3 g

View full nutritional breakdown of Lasagna Blanca (contains no tomatoes or tomato sauce) calories by ingredient
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Lasagna Blanca (contains no tomatoes or tomato sauce)

Submitted by: WLFPACK1

Introduction

Better Homes and Garden 9x13 The Pan that Can Cookbook
Pg59
Better Homes and Garden 9x13 The Pan that Can Cookbook
Pg59

Number of Servings: 12

Ingredients

    12 dried lasagna noodles (nutrional value based on a 16 oz box of noodles)
    1 lb pork sausage
    1/2 C chopped green onions
    1/2 C choped fresh mushrooms
    6 oz (1 1/2 C) shredded cheddar or monterary jack cheese
    1 C cottage cheese
    4 oz cream cheese, soft
    1/2 tsp garlic powder
    pepper to taste
    1 tbsp Country Crock margarine
    1 tbsp flour
    1/2 tsp tarragon
    pepper
    1 C milk

Directions

Heat oven to 350*

1. Cook noodles according to directions; drain well. Rinse with cold water; drain well. Place noodles in a single lay on a sheet of foil; set aside
2. Meanwhile, in a large skillet, cook sausage, onions, mushrooms until sausage is cooked through; drain well. Set aside
3. For filling, in a medium bowl, combine 1/2 C cheddar cheese, cottage cheese, cream cheese, garlic powder and pepper; set aside
4. Grease a 9x13 in baking pan; set aside
5. Spread filling evenly over noodles. Sprinkle sausage over filling. Roll up each noodle. Place lasagna roll seam side down in prepared pan; set aside
6. For sauce: in a small saucepan, melt butter over medium ehat. Stir in flour, tarragon, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat.
7. Stir in 1/2 C cheddar cheese until melted. Pourse sauce over lasagna roll ups in pan
8. Bake covered for 25 minutes. Uncover and sprinkle with remaining 1/4 C cheddar cheese. Bake uncovered for 10 minutes or until heated through.
9. Let stand 10 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user WLFPACK1.






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