White Lasagna Recipe

Ingredients

  • 8 ounces no-cook lasagna noodles, preferably whole-wheat
  • 5 medium portobello mushroom caps,diced
  • 3 large sweet onions, thinly sliced
  • 4 cups baby spinach
  • 2 cups nonfat ricotta cheese
  • 2 cups non-fat milk
  • 2 oz crumbled Gorgonzola cheese
  • 1/2 cup chopped fresh basil
  • 1/2 cup red wine
  • 4 tbsp light butter (I used Brummel and Brown)
  • 2 tbsp whole wheat flour
  • 4 garlic cloves
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 375°F.
  2. To prepare onion filling: heat 3 tbsp butter in a large skillet over medium heat.
  3. Add onions and cook, stirring frequently, until golden brown and very soft, about 20 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes.
  4. Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
  5. To prepare spinach filling: Place spinach, ricotta, basil, garlic and 1/2 teaspoon salt in a food processor and process until smooth.
  6. To prepare white sauce: Heat 1 tbsp butter in a medium saucepan over medium-high heat.
  7. Add flour and stir until bubbling, about 30 seconds.
  8. Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute.
  9. Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
  10. To assemble lasagna: Coat a 9-by-13-inch baking pan with cooking spray.
  11. Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce.
  12. Spread half of the spinach filling over the noodles and top with one-third of the onion filling.
  13. Evenly spread 1/2 cup white sauce over the onions.
  14. Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce.
  15. To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top.
  16. Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving. Cut into 8 equally sized servings.

Preparation time: 1 hour(s)
Cooking time: 30 minute(s)

Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 8
Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 1/8 of lasagna
PER SERVING: 264 calories; 4 g fat; 30 g carbohydrates; 17 g protein; 8 g fiber

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