White--er--Green Lasagne
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 511.9
- Total Fat: 32.6 g
- Cholesterol: 184.7 mg
- Sodium: 1,001.1 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 1.3 g
- Protein: 32.5 g
View full nutritional breakdown of White--er--Green Lasagne calories by ingredient
Introduction
This delicious poblano Alfredo based lasagne is a favorite in our home! There is not much "light" or "low fat" about it, but you can tweak some of the ingredients to be better for you. At just over 500 calories per HUGE slice (with the pork and few light items used), it is worth it to me for the rest of my family to enjoy it too. They do not tend to enjoy food I make "lighter." This delicious poblano Alfredo based lasagne is a favorite in our home! There is not much "light" or "low fat" about it, but you can tweak some of the ingredients to be better for you. At just over 500 calories per HUGE slice (with the pork and few light items used), it is worth it to me for the rest of my family to enjoy it too. They do not tend to enjoy food I make "lighter."Number of Servings: 12
Ingredients
-
8 oz sliced mushroom
1 medium white onion (sliced or chopped to your liking)
3 TBSP Blue Bonnet Margarine
1.25-1.5 lbs ground beef (I used .75 lbs ground beef and .5 lbs ground pork this time--no one could tell)
3 cups Italian blend shredded cheese
12 oz part-skim ricotta cheese (I end up with extra cheese mix if I use the full 15 oz...if you like more cheese mix use all 15 oz)
12 oz low fat cottage cheese
2 extra large grade A eggs
2-15 oz jars of your favorite Alfredo (I like Classico Poblano Alfredo--I have not been able to find it so I have been using the 4 cheese or creamy versions of Classico and adding the poblano; if you can find the Poblano Alfredo you should skip the food processing step and you will not need a poblano pepper)
1 large poblano pepper
12 slices (or however much you like) of aged swiss cheese (or provolone)
1 package of oven ready lasagne pasta (I use Barilla and usually have a few left in the box)
2 14.5 oz cans of asparagus tips and cuts
(you will need foil for cooking)
Tips
Use lighter ingredients to lighten it up.
I suggest letting it really sit for 10-15 minutes before cutting...it makes a BIG difference.
We find it is even better the next day!!
Make this for a large group of people so you do not end up eating too much of it!
Prep and cooking times will vary based on how you decide to organize everything. I am usually exhausted after cooking it....BUT it is worth it!!
Directions
1. In a large sauce pot, sauté the mushrooms and onion with 3 TBSP Blue Bonnet Margarine. Season to taste (I use garlic, salt, and pepper).
2. When the vegetables are coated and hot add the beef (or pork/turkey/mixture...) and brown. Drain.
3. While the meat is browning combine the following to create the cheese mixture: 1 cup of the Italian cheese blend, Ricotta, cottage cheese, eggs, salt and pepper to taste. Mix well and keep nearby.
4. If you find Classico Poblano Alfredo you will NOT need to complete this step! (You may want to do this before cooking if you do not like to be super "busy" in the kitchen): mix Alfredo with chopped poblano pepper in a food processor. Process until pepper is very fine.
5. Spray 13 x 9 glass pan and spread 1/2 cup of the Alfredo on the bottom of the pan.
6. Mix the Alfredo into the meat mixture (continue heating on a low setting).
7. Place 3 Pasta sheets across the bottom of the pan (they expand while cooking); Spread about 1/4 of the cheese mixture on the pasta, Spread about 1/4 of the meat mixture next; Lay 3 slices of swiss (you may need to tear them apart and spread them out); Sprinkle 1/4 of the Italian Cheese Blend.
8. Repeat step 7 until you run out...you should get 4 layers.
9. Cover with foil and bake in an oven preheated to 375 degrees (F) for 30 minutes. Uncover and cook another 5-10 minutes.
10. Let lasagne sit for 10 - 15 minutes before cutting and serving.
11. Try to eat just ONE serving!! :-)
Serving Size: makes 12 GIANT servings
Number of Servings: 12
Recipe submitted by SparkPeople user ANDREAMC4.
2. When the vegetables are coated and hot add the beef (or pork/turkey/mixture...) and brown. Drain.
3. While the meat is browning combine the following to create the cheese mixture: 1 cup of the Italian cheese blend, Ricotta, cottage cheese, eggs, salt and pepper to taste. Mix well and keep nearby.
4. If you find Classico Poblano Alfredo you will NOT need to complete this step! (You may want to do this before cooking if you do not like to be super "busy" in the kitchen): mix Alfredo with chopped poblano pepper in a food processor. Process until pepper is very fine.
5. Spray 13 x 9 glass pan and spread 1/2 cup of the Alfredo on the bottom of the pan.
6. Mix the Alfredo into the meat mixture (continue heating on a low setting).
7. Place 3 Pasta sheets across the bottom of the pan (they expand while cooking); Spread about 1/4 of the cheese mixture on the pasta, Spread about 1/4 of the meat mixture next; Lay 3 slices of swiss (you may need to tear them apart and spread them out); Sprinkle 1/4 of the Italian Cheese Blend.
8. Repeat step 7 until you run out...you should get 4 layers.
9. Cover with foil and bake in an oven preheated to 375 degrees (F) for 30 minutes. Uncover and cook another 5-10 minutes.
10. Let lasagne sit for 10 - 15 minutes before cutting and serving.
11. Try to eat just ONE serving!! :-)
Serving Size: makes 12 GIANT servings
Number of Servings: 12
Recipe submitted by SparkPeople user ANDREAMC4.