I originally posted this recipe back in December of 2009, but some friends have been asking me for the recipe again and for some updated pictures of the FINISHED product. SO, here it is!
Re-posted from December 9, 2009 with updated images. "I am known in the family for making a White Lasagna. I came up with a white lasagna and a white pizza recipe because of my reflux and not wanting to give up two of my favorite foods. The last time Cassi and her boyfriend were over for family card night, we had made my white pizza and of course my MoG's famous HUGE meat pizza (totally another post). So I am going to share my much coveted White Lasagna and you can throw roses at me later, HA!"
1 jar of your favorite Alfredo sauce
1 large container of Small Curd Cottage Cheese
1 can of mushrooms finely chopped (optional)
1 egg beaten
Vegetables (optional, such as Zucchini, carrots, etc.)
1-2 clove of garlic finely chopped
1 lb. of ground beef (OR 1/2 lb of ground beef and 1/2 pound of ground turkey)
Lasagna Noodles (BOILED)
Mozzarella cheese, grated
STEP 3: Boil Lasagna Noodles per box instructions, drain, and then put back in pot of cool water so you can reach into pot for noodles. The reason for doing this is so that the noodles will not stick together and begin to tear as you build your lasagna. I still use a boiled lasagna noodle because I do not like the texture of the oven ready (non boiled) lasagna noodle in the finished product. If I use a "oven ready" lasagna noodle I still boil it first.
STEP 4: Build your lasagna in a 13x9 pan sprayed with cooking spray. Scoop 2-3 ladles of sauce into bottom of pan then lay 3 noodles side by side, scoop more sauce on top of noodles. Add 2-3 more ladles of sauce on top of noodles, sprinkle mozzarella cheese on top, then continue layering. I can get 3 layers into my 13x9 Pyrex dish (total of 9 noodles, even though I boil 10 so I have a spare in case one noodle tears bad).