White Lasagna

White Lasagna

Watch Mrs. Katie make the recipe in THIS VIDEO TUTORIAL.

1 lb. ground turkey or chicken (or any meat)

1 onion, chopped

1 can (14.5 oz.) diced tomatoes, undrained

2 T. tomato paste

1 1/2 t. Italian Seasoning Blend

1 t. salt

1/2 t. black pepper

1/4 t. cayenne pepper, or to taste


2 T. butter

3 T. all-purpose flour

1 t. salt

1/4 t. black pepper

2 cups whole milk

1 1/4 cups mozzarella (or Italian blend cheese) shredded, divided

10-12 uncooked lasagna noodles

Cook meat with onion. (Add oil as needed if meat is very lean.) Add tomatoes, tomato paste and seasonings. Cover and cook over low-medium heat about 20 minutes, stirring occasionally, until liquid is reduced.

In separate medium saucepan, melt butter. Whisk in flour, salt and pepper. Add milk, gradually. Bring to a boil, stirring constantly. Reduce heat and cook 1 minute. Remove from heat and stir in half of shredded cheese. Set aside.

Pour half meat mixture in greased 9 x 13 casserole dish. Cover with half of lasagna noodles, then with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles, covering completely. Sprinkle with remaining cheese. Cover with foil; bake 400F 40 minutes, or until noodles are done.

This recipe is from Mrs. Katie’s cookbook,  “Supper’s Ready, Let’s Eat!” Read about it HERE.

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