In celebration of the first snow flurries in our area last week, I present my new favorite recipe – White Lasagna. This is from my friend, Claire, mentor and inspiration in all things nourishing. It’s a great freezer meal (double it and make one for dinner and one for the freezer!). It’s a great company meal. It’s totally crave-able. And nutritious. And my kids like it. Ok, I’ve said enough – here’s the recipe.
Claire’s Garlic White Lasagna
|The swiss chard added such lovely color to this dish!|
-I use rice pasta, as it is easier to digest. That and the arrowroot powder make this dish gluten free! If you don’t care about that, you can use any lasagna noodles, and below is my regular recipe for Alfredo sauce, which uses flour instead of arrowroot for thickening.
-The Tablespoon each of Cajun and Italian seasonings is what gives this dish it’s full, sophisticated flavor. Don’t skip it!
-You CAN use leftover chicken and already cooked sausage in this recipe! I did that once – just sauted the onion in a bit of olive oil, then added the meat and spices when the onion was almost done, and cooked it together long enough to let the flavors blend nicely. It was just as tasty as the original recipe.
This is excellent served over fettuccine noodles with sauted veggies and meat, garnished with parsley and more Parmesan.
This post is part of Pennywise Platter Thursday over at The Nourishing Gourmet!