Friday, 18 November 2011

Alfredo Lasagna

This is a fantastic dish, and a home run hit with friends and is also great for pot-lucks.

White Lasagna (use Tofu instead of meat as a substitute if preferred)
Shopping list
3 boxes of oven ready lasagna (it’s just easier this was)
1 lb ground turkey
1 lb ground Italian sausage
1 onion
1 litre cream (35%)
2 cups milk
1200 grams of frozen spinach
2 lb’s of mushroom
½ a head of garlic
1 cup of flour
4 tbl spoon of olive oil
½ lb butter
1 kilogram of ricotta
½ lb of sharp white cheddar
2 lb’s of mozzarella
250 grams of parmesan
2 tbl spoon of basil
Salt and pepper to taste

White sauce

Combine ¼ cup butter with one table spoon of olive oil in a large saucepot and melt together over medium heat. Add the one cup of flour and stir until combined and smooth. To this flour mixture, add all of the milk and cream and stir to combine over a medium heat. Once sauce has thickened slightly, add all of the frozen spinach, season with salt and pepper, and add about one liter of water to extend the sauce and make it thinner; Stir in the Basil.

Meat Mixture

Over high heat, melt some butter and add the onion (fine dice) and sauté till translucent. Add the ground turkey and the ground Italian sausage and cook until the meat is no longer pink and is cooked through; Season with salt and pepper to taste.

Build the Lasagna

This is when the fun begins. Start by putting a bottom layer of lasagna on the bottom of your pan. After this place a little sauce while adding layers of mushroom, meat and the cheeses. Repeat this procedure three times and throw in your preheated oven at 400 degrees. Bake for 30-40 minutes or until the noodles are soft enough to poke a hole through. Serve with a baguette and your favourite wine.


1 comment:

  1. I demand you make it low fat for our Section 1 Christmas party, or else I won't be able to partake. Still, last Thursday it smelled/looked incredible.