Drunken White Lasagna (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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oh my, this ended up dangerous. i think i need to try this more often with different veggies like leeks, portabellos, fresh tomatoes, etc. the amounts are all approximate. i just threw this together. resist the urge to use dried basil or powdery kraft parmesan, they do NOT taste the same. you could probably freeze this, pre-assembled or partially cooked, just like most lasagna. Ingredients:
16 lasagna noodles (oven ready type, might need to break to fit) |
410 ml alfredo sauce (one jar classico flavor of your choice, or 1 1/2 cups equivalent) |
1 1/2 cups vegetarian chicken pieces, chopped |
1/2 white onion, chopped |
3 white mushrooms, large, chopped |
1 1/4 cups frozen chopped spinach, thawed and drained (one pkg) |
1/3 cup fresh basil, chopped |
1 teaspoon garlic powder or 1 large garlic clove, minced |
1/2 teaspoon black pepper |
salt, to taste |
1/2 teaspoon oregano |
1/2 cup white wine (drinking wine, not cooking wine, but cheep is ok) |
1/2 cup 1% low-fat milk |
1/3 cup low-fat sour cream |
1 pinch nutmeg |
1 cup pre-shredded mozzarella cheese |
1/4 cup fresh parmesan cheese, grated |
Directions:
1. preheat oven to 325f, grease a 9 square pan.
2. mix everything except cheeses and noodles in a bowl, adjust seasonings and liquid if needed. it should be the consistency of a thick tomato sauce. swap out the veggies as you like.
3. layer sauce and 4 noodles per layer three times (start and end with noodles), reserving a bit of sauce for the top.
4. spread the last thin layer of sauce, followed by the mozza and parmesan. cover with foil.
5. bake at 325f for an hour or until noodles are soft. uncover and turn the heat up to 400f for 10 min to brown cheese.
6. let cool for 10 min, serve with a mild salad and white wine.
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