Lasagna Blanca
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
840
kcal
42% 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).