White Lasagna

Name: White Lasagna
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams package frozen cut asparagus or 3/4 pound fresh cut asparagus, cooked and drained; 57 grams butter, cubed; 113 grams can sliced mushrooms, drained; 280 grams cubed cooked chicken or turkey; 170 grams thinly sliced cooked ham, chopped; 1 Tbsp minced dried onion; 42 grams all-purpose flour; 0 teaspoons garlic powder; 9 lasagna noodles; 244 milliliters milk; 0 teaspoons pepper; 100 grams grated Parmesan or Romano cheese, divided; 170 grams package sliced or shredded mozzarella cheese; 470 milliliters chicken or turkey broth

White Lasagna might be just the main course you are searching for. One portion of this dish contains around 23g of protein, 16g of fat, and a total of 339 calories. This recipe serves 10. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of milk, flour, chicken, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour. This recipe is typical of Mediterranean cuisine. White Lasagna, White Vegetable Lasagna, and White Vegetarian Lasagna are very similar to this recipe.

Instructions

Cook noodles according to package directions.

Ingredients you will need

Pasta

Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper.

Ingredients you will need

Garlic Powder

Butter

Pepper

All Purpose Flour

Onion

Equipment you will use

Sauce Pan

Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese.

Ingredients you will need

Parmesan

Broth

Milk

Spread 1/2 cup sauce in the bottom of a greased 13-in. x 9-in. baking pan. Stir mushrooms into the remaining sauce.

Ingredients you will need

Mushrooms

Sauce

Equipment you will use

Baking Pan

Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce.

Ingredients you will need

Cooked Ham

Mozzarella

Asparagus

Whole Chicken

Pasta

Sauce

Equipment you will use

Frying Pan

Sprinkle with the remaining Parmesan cheese.

Ingredients you will need

Parmesan

Bake, uncovered, at 350° for 35 minutes or until heated through.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

283grams

package frozen cut asparagus or 3/4 pound fresh cut asparagus, cooked and drained 57grams

butter, cubed 113grams

can sliced mushrooms, drained 280grams

cubed cooked chicken or turkey 170grams

thinly sliced cooked ham, chopped 1Tbsp

minced dried onion 42grams

all-purpose flour 0teaspoons

garlic powder 9

lasagna noodles 244milliliters

milk 0teaspoons

pepper 100grams

grated Parmesan or Romano cheese, divided 170grams

package sliced or shredded mozzarella cheese 470milliliters

chicken or turkey broth

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. One wine you could try is Taittinger Taittinger Collection by Sebastiao Salgado. It has 5 out of 5 stars and a bottle costs about 320 dollars.

Taittinger Taittinger Collection by Sebastiao Salgado

Beautifully intense floral aromas, with traces of honeysuckle,generous raisins, hot, honeyed fruits and greengage plums. Fresh, unctuous and supple flavors help the wine's balance andrichness.Made from selected Chardonnay and Pinot Noir grapes grown in the finest microclimates in Champagne. Chardonnay is harvested from Grand Cru of Côte des Blancs and Pinot Noir comes from Grand Crus of Montagne de Reims and edge of Vallée de la Marne.Following harvest, grapes are pressed immediately in press houses in the vineyards. First pressing is only juice used for this wine. Blending is after primary fermentation, final cuvée completes secondary fermentation in bottle in Taittinger's cool cellars.About Sebastião SalgadoSebastião Salgado was born in 1944 in Aimorés, Brazil. Growing up in a family of eight children on his parents' farm, he became fascinated by the natural world around him, from taking walks in the forest, looking from the hilltops and listening to the trainsthat transported the local minerals. After studying economics in school, Sebastião decided to change careers and become a photographer, focusing on his love of nature. Sebastião Salgado’s photographs express human and environmental tragedies, and yethe always manages to find extraordinary beauty, thereby offering a glimmer of hope. His work focuses on the biodiversity of the planet, highlighting that which has not been transformed by human beings. The photograph chosen for Taittinger Collection is a statement of what is most universal and original: Life, simple and peaceful.