2bleus White Lasagna Lite Bleu Recipes

Steps:

• Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
• Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside.
• Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
• LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
• Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.

Steps:

• Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, ricotta, cottage cheese, Parmesan and 1/4 cup parsley; set aside. In another bowl, combine Alfredo sauce, chicken, ham and garlic powder., Spread 1/2 cup of the chicken mixture in the bottom of a greased 13x9-in. baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the remaining chicken mixture and half of the mozzarella and Swiss cheeses. Repeat layers. , Cover and bake 40 minutes. Uncover; bake 10 minutes or a thermometer reads 160°. Let stand 15 minutes before cutting. Sprinkle with remaining parsley. Serve immediately. ,

Steps:

• Preheat oven to 350°F.
• Spray a large nonstick frying pan with vegetable cooking spray.
• Cook onion and garlic for several minutes stirring constantly.
• Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step).
• Add the mushrooms and cook for another 2-3 minutes.
• Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes.
• Remove frying pan from heat.
• While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente.
• Drain noodles and rinse with cold water and drain.
• In a bowl, combine ricotta and chives, mix in spinach.
• Spray a 9x13-inch baking pan with vegetable cooking spray.
• Arrange 3 lasagna noodles on the bottom of the pan.
• Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella.
• Repeat twice with remaining ingredients.
• Bake for about 25 minutes or until cheese bubbles.
• Cool at least 5 minutes before cutting.