Garlic White Lasagna Recipes

WHITE LASAGNA

Steps:

• Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.

GARLIC WHITE LASAGNA

Steps:

• Remove and discard sausage casings. Brown in skillet till crumbled. Drain sausage, reserving 1 tablespoon drippings. Cook onion and garlic in drippings till tender. Stir in sausage, red peppers and wine. Bring to a boil, reduce heat and cook about 5 minutes to let most of the liquid evaporate. Meanwhile, cook spinach according to package; drain and squeeze out excess liquid with paper towels. Combine spinach, ricotta, salt, pepper, and egg. Stir well. Spread 1 cup Alfredo sauce in bottom of 13" x 9" baking pan. Top with 4 lasagna noodles. Top with half of spinach/cheese mix and half of sausage mix. Place 4 slices mozzarella on top and repeat layers. Top with remaining 4 lasagna noodles and mozzarella slices. Spread remaining Alfredo sauce over cheese and noodles; sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 1 hour. Uncover during last 15 minutes to brown. Let stand 15 minutes before serving.

SIMPLY TRADITIONAL LASAGNA

Steps:

• Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
• Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.

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.

ITALIAN WHITE LASAGNA

Steps:

• Preheat oven to 375°F.
• Brown beef (if using), celery, onion and garlic in a 1 tbls. oil; drain.
• Stir in seasonings.
• Add cream cheese and cream.
• Cook over low heat until smooth.
• Add wine, shredded Cheddar and Gouda (or cheese of your choice).
• Stir together egg and cottage cheese, set aside.
• Layer cooked noodles, part of meat (or just vegetable) mixture, cottage cheese, half Mozzarella.
• Repeat until all is used; top with Mozzarella.
• Bake on top rack for 40 minutes. Enjoy!

WHITE CHICKEN LASAGNA

Steps:

• Easy! To make this White Chicken Lasagna, start by pre-heating your oven to 350 degrees and bring a large pot of salted water to boil. Once boiling, add in your lasagna noodles and cook per manufacturer instructions. When cooked, drain and run pasta under cold water to stop the cooking process. Set aside.
• In a medium sized mixing bowl, combine ricotta, egg, 1/2 cup of Parmesan, 1 cup of mozzarella cheese, garlic powder and salt. Mix to combine and set aside.
• In a large skillet, add butter and onions. Melt butter over medium heat while cooking onions and add in the garlic. Stir to combine and cook for one minute. Sprinkle in the flour and stir, cooking for another minute. Whisk in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce comes to a low boil, add in your cheeses and spices and combine until cheese has melted. Stir in your shredded chicken.
• Lightly grease a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan. Add a layer of pasta laid out side by side and spoon the chicken white sauce on top and evenly spread out over the noodles. Add dollops of ricotta mixture on top of the pasta and spread evenly. Sprinkle a layer of basil, sun dried tomatoes, bacon and shredded mozzarella and then add another layer of noodles. Repeat this set of layers three times, ending with a layer of noodles then cover the entire dish in shredded cheese. Bake for 25 minutes, remove and let cool for 10 minutes.

GARLIC WHITE LASAGNA

Steps:

• remove and discard sausage casings.
• brown in skillet till crumbled.
• drain sausage, reserving 1 tablespoon drippings.
• cook onion and garlic in drippings till tender.
• stir in sausage, red peppers and wine.
• bring to a boil, reduce heat and cook about 5 minutes to let most of the liquid evaporate.
• meanwhile,cook spinach according to package;drain and squeeze out excess liquid with paper towels.
• combine spinach,ricotta,salt,pepper,and egg.
• stir well.
• spread 1 cup alfredo sauce in bottom of 13x9 baking pan.
• top with 4 lasagna noodles.
• top with half of spinach/cheese mixand half of sausage mix.
• place 4 slices mozzarella on top and repeat layers.
• top with remaining 4 lasagna nooddles and mozzarella slices.
• spread remaining alfredo sauce over cheese and noodles;sprinkle with parmesan cheese.
• cover and bake at 350 degreesfor 1 hour.
• uncover during last 15 minutes to brown.
• let stand 15 minutes before serving.
• (note:can be made ahead----prepare and cover overnight in fridge. let stand at room temp for 30 minutes before baking.).