Lasagna Blanca

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 lb spicy bulk lamb sausage
• 1/2 cup chopped green onion
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 cup low fat cottage cheese
• 1 (4 ounce) low-fat cream cheese
• 1 1/2 cups monterey jack cheese, shredded
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 (17 ounce) frozen no-boil lasagna noodles, thawed
• 1/2 cup fresh mushrooms, chopped
• 1 tablespoon all-purpose flour
• 1/8 teaspoon dried tarragon
• 1/8 teaspoon pepper
• 1 cup milk
• 1 tablespoon butter

Recipe

• 1 in a large skillet, cook sausage and onion until sausage is cooked through; drain well.
• 2 stir in 1/4 teaspoons garlic powder and 1/8 teaspoons pepper; set aside.
• 3 for filling, combine cottage cheese, cream cheese, 1/2 cup of the montery jack cheese, 1/4 teaspoons garlic powder, and 1/8 teaspoons pepper; set aside.
• 4 grease a 2-quart rectangular baking dish; set aside.
• 5 place noodles on a clean surface. spread cheese filling evenly over noodles. sprinkle sausage mixture and mushrooms on top. roll up each noodle into a spiral. place lasagna rolls, seam sides down, in a prepared dish; set aside.
• 6 for sauce, in a small saucepan, melt butter. stir in flour, tarragon, and 1/8 teaspoons pepper. add milk. cook and stir until slightly thickened and bubbly. cook and stir 2 minutes more. remove from heat. stir in 1/2 cup of the cheese. pour sauce over the pasta spirals.
• 7 cover and bake in a 350 degree oven for 25 minutes. remove cover; sprinkle with the remaining cheese, and bake 15 more minutes.