This Lasagna Blanca is a fun twist on classic lasagna. There’s no tomatoes anywhere and instead of layers, the dish is presented in fun roll-ups. It takes a bit of time with all the prep and rolling, but it’s worth it and makes serving easier. See the end of the recipe for make-ahead directions to make dinner time faster.
So, how’s it taste?
This version of lasagna won’t replace the classic any time soon, but it’s a nice change. The tarragon sauce poured over the top makes this dish spectacular. It’s buttery and rich, and goes so well with the filling. I really liked the flavor of the pork sausage and and green onions for the filling. They are the most prominent flavors, so if you like it spicy, buy the hot sausage. If you’re a cheese lover, you’ll love this lasagna as well. It’s in the filling, in the sauce, and sprinkled on the top. Yum! I used a combination of Colby and Monterey Jack for my dish and it worked great.
Recipe from Better Homes and Gardens, 9x13 The Pan That Can
12 servings; 317 calories, 17g fat, 21g carbs, 17g protein
12 dried lasagna noodles
1 lb. spicy bulk pork sausage
1/2 c. chopped green onions
1/2 c. chopped fresh mushrooms
1 1/2 c. shredded cheddar or Monterey Jack cheese
1 c. cream-style cottage cheese
1/2 of an 8 oz. package cream cheese, softened and cut up
1/2 tsp. garlic powder
1/8 tsp. black pepper
1 tbsp. butter
1 tbsp. all-purpose flour
1/8 tsp. dried tarragon, crushed
1/8 tsp. black pepper
1 c. milk
1. Cook lasagna noodles according to package directions; drain well. Rinse with cold water; drain well. Place lasagna noodles in a single layer on a sheet of foil; set aside. Meanwhile, in a large skillet cook sausage, green onions, and mushrooms until sausage is cooked through, using a wooden spoon to break up sausage as it cooks; drain off fat. Set aside.
2. For filling, in a medium bowl combine 1/2 cup of the cheddar cheese, cottage cheese, cream cheese, garlic powder, and 1/8 teaspoon pepper; set aside. (I also added salt to taste.)
3. Grease a 9x13-inch baking pan or baking dish; set aside. Preheat oven to 350. Spread filling evenly over cooked noodles. Sprinkle sausage mixture on top. (After doing this I realized it would be easier to combine both the sausage and cheese mixture, then spread over noodles.) Roll up each noodle into a spiral. Place lasagna roll-ups, seam sides down, in the prepared pan; set aside.
4. For tarragon sauce, in a small saucepan melt butter over medium heat. Stir in flour, tarragon, and 1/8 teaspoon pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in 1/2 cup of the cheddar cheese. Pour the tarragon sauce over the lasagna roll-ups.
5. Bake, covered, for 25 minutes. Uncover; sprinkle with the remaining 1/2 cup cheddar cheese. Bake, uncovered, about 10 minutes more or until heated through. Let stand for 10 minutes before serving.
Make ahead directions: Prepare as directed through step 4. Cover with foil; chill for up to 24 hours. Preheat oven to 350. Bake, covered, for 40 minutes. Uncover, sprinkle with the remaining 1/2 cup cheddar cheese. Bake, uncovered, about 10 minutes more or until heated through.