White Lasagne Recipe

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White Lasagne
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Ingredients
19
Count
Nutrition
689
Calories
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Ingredients:

Directions:

  1. Make sauce: In a saucepan melt butter over moderately low heat. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover surface with a buttered round of wax paper.
  2. Make filling: Into a small bowl crumble oregano, rosemary, marjoram, and thyme. Thinly slice mushrooms. Discard coarse stems from spinach and coarsely chop spinach. Cut chicken into 1/2-inch strips. In a large skillet melt butter over moderate heat and cook chicken, 1 1/2 teaspoons garlic, and half of herb mixture, stirring occasionally, 5 minutes, or until chicken is cooked through. Transfer chicken with a slotted spoon to a large bowl.
  3. Add wine to skillet and bring mixture to a boil, stirring. Add mushrooms and spinach and cook, covered, until spinach is wilted. Add remaining 1 1/2 teaspoons garlic, remaining herb mixture, Tabasco, and salt and pepper to taste and cook, uncovered, stirring occasionally, until liquid given off by mushrooms is evaporated. Transfer mushroom mixture to chicken and stir until combined well. Reserving 1 cup sauce, add remaining sauce with salt and pepper to taste to chicken mixture and stir until combined well.
  4. Preheat oven to 350°F. and butter a 13 x 9-inch baking dish (3-quart).
  5. In a bowl whisk together ricotta, egg, basil, and salt and pepper to taste. Pour 1/2 cup reserved sauce into baking dish (sauce will not cover bottom completely) and cover with 3 pasta sheets, making sure they do not touch each other. Spread half of chicken mixture over pasta sheets in dish and top with another 3 pasta sheets. Spread half of ricotta mixture over pasta and top with another 3 pasta sheets.
  6. Continue layering lasagne in same manner with remaining chicken mixture, pasta sheets, and ricotta mixture, ending with pasta. Spread remaining ‚ cup sauce over top and sprinkle with Parmesan. Lasagne may be made 1 day ahead and chilled, covered. Bake lasagne in middle of oven 45 minutes, or until bubbling and golden.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 689.47 Kcal (2887 kJ)
Calories from fat 409.37 Kcal
% Daily Value*
Total Fat 45.49g 70%
Cholesterol 249.69mg 83%
Sodium 871.06mg 36%
Potassium 1291.79mg 27%
Total Carbs 20.96g 7%
Sugars 9.11g 36%
Dietary Fiber 2.14g 9%
Protein 51.44g 103%
Vitamin C 17.8mg 30%
Vitamin A 0.4mg 15%
Iron 2.9mg 16%
Calcium 388.2mg 39%
Amount Per 100 g
Calories 130.93 Kcal (548 kJ)
Calories from fat 77.74 Kcal
% Daily Value*
Total Fat 8.64g 70%
Cholesterol 47.42mg 83%
Sodium 165.42mg 36%
Potassium 245.31mg 27%
Total Carbs 3.98g 7%
Sugars 1.73g 36%
Dietary Fiber 0.41g 9%
Protein 9.77g 103%
Vitamin C 3.4mg 30%
Vitamin A 0.1mg 15%
Iron 0.5mg 16%
Calcium 73.7mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.2
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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