Alternative Lasagna
Ingredients
- 1 (375 g) box lasagna noodles, oven-ready ⓘ
- 1 lb ground chicken
- 1 lb hot Italian sausage (casings removed) ⓘ
- 1 tablespoon italian seasoning ⓘ
- 1 tablespoon oil ⓘ
- 1 small onion ⓘ
- 1/2 eggplant, peeled and diced ⓘ
- 6 -8 mushrooms, diced ⓘ
- 1 stalk celery, diced
- 4 garlic cloves, minced ⓘ
- 1 small carrot, grated ⓘ
- 1 cup fresh spinach ⓘ
- 1 (10 1/2 ounce) can cream of mushroom soup ⓘ
- 1 cup ricotta cheese ⓘ
- 2 1/2 cups milk ⓘ
- 1/4 cup butter ⓘ
- 1/4 cup flour ⓘ
- 1 cup parmesan cheese, grated ⓘ
- 1 tablespoon salt ⓘ
- 1 tablespoon pepper ⓘ
Instructions
- Fry chicken and sausage meat together until fully cooked. Sprinkle with Italian seasoning.
- Put aside meat mixture. In same skillet, heat oil then add eggplant, onion, mushrooms, celery, garlic, carrot and spinach.
- When veggies are cooked, take off heat and add the meat mixture, soup, ricotta and 1/2 cup of milk.
- In a separate pot, melt the butter over medium heat. Add the flour, stir thoroughly, then slowly add 2 cups of milk. Let simmer for a minute or two, until you get a smooth white sauce. While simmering, add 1/2 cup parmesan, 1 tsp nutmeg, salt and pepper to taste.
- In a 9 x 11 pan, spread just enough sauce to cover the bottom. Place a few noodles on top. Spread the meat mixture on top of noodles. Continue with this pattern until the last layer of noodles are spread with a little sauce and 1/2 cup of parmesan.
- Cook at 375F for 45 minutes.
Nutrition & Diet Analysis (per serving)
1145
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).