2bleus White Lasagna Lite Bleu Recipes

WHITE LASAGNA

Steps:

• Cook lasagna noodles according to package directions and set aside.
• Brown ground turkey/beef with garlic, salt and pepper.
• Preheat oven to 375 degrees.
• Line the bottom of a 9x13 baking dish with one entire tub of alfredo sauce, spreading evenly.
• Layer 3 noodles over alfredo sauce.
• Put half of the ground turkey/beef over the noodles, distributing evenly.
• Sprinkle meat with 1/3 of the mozzarella.
• Layer 3 more noodles on top of meat/cheese.
• Pour the other tub of alfredo over the noodles, spreading evenly.
• Add the rest of the ground turkey/beef evenly over the sauce
• Sprinkle with another 1/3 of mozzarella.
• Layer with the remaining 3 lasagna noodles and top with the rest of the mozzarella.
• Bake for about 30 minutes or until the top of the lasagna begins to turn brown and bubbly in places.
• Let cool 10-15 minutes before serving.

MOM'S WHITE LASAGNA

Steps:

• Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

MAGNIFICENT WHITE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
• Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
• Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9x13-inch casserole dish.
• Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil.
• Bake in the preheated oven until golden and bubbling, about 25 minutes.

2BLEU'S WHITE LASAGNA (LITE-BLEU)

Steps:

• Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
• Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside.
• Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
• LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
• Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.

WHITE CHICKEN LASAGNA

Steps:

• NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
• FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
• Preheat oven to 350 degrees F.
• ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
• Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
• ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
• Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
• BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

LIGHT AND DELICIOUS LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with one teaspoon olive oil.
• Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Mix in the turkey, mushrooms, basil, oregano, and black pepper; cook and stir until the turkey is no longer pink and the mushrooms have released their liquid, 10 to 15 minutes. Break the turkey meat into crumbles as it cooks. Stir in the diced tomatoes, tomato paste, and spinach. Cook, stirring often, until the spinach leaves are wilted, about 5 minutes; turn off burner.
• Mix the cottage cheese, egg whites, parsley, and Parmesan cheese in a bowl until thoroughly combined. Set aside.
• Place 4 lasagna noodles into the prepared baking dish, overlapping if necessary, and pour half of the turkey mixture over the noodles. Spread half the zucchini slices over the meat sauce, and top with half of the cottage cheese mixture. Spread half of the mozzarella cheese over the cottage cheese layer. Repeat layers, starting with 4 more noodles, the remaining meat sauce, zucchini slices, cottage cheese mixture, and remaining mozzarella cheese.
• Bake the lasagna in the preheated oven until the sauce is bubbling and the cheese is melted and browned, 45 minutes to 1 hour.