White Lasagna and Two Alfredo Sauces

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

Brown together and drain,
1 Lb. sausage
1 Lb. chicken breast, chopped into bite-sized pieces
1 onion
1 Tbsp. Cajun Seasoning
 Set meat aside and make the sauce:
Melt in a sauce pot
1 stick butter (1/2 cup)
4 cloves crushed garlic
1 Tbsp. Italian seasoning
 In a quart jar, mix
3 cups milk
6 Tbsp. arrowroot powder
Shake to mix, then gradually add to your butter and garlic, stirring occasionally until thickened. Finally, add
1 c. Parmesan cheese
Cook your lasagna noodles al-dante (just a bit chewy) – this makes them easier to work with as you make the layers – they will get completely done when you reheat the finished casserole.
This is a good place to sneak in some veggies like spinach or swiss chard – just steam them lightly and chop them fine. Some sauteed mushrooms would be yummy, too.
Layer your ingredients as follows:
Noodles, Meat, Veggies, Sauce, and then Noodles again. I try to divide my ingredients so I get three layers built. Finish with Noodles and then some more Sauce and a sprinkle of Parmesan cheese. Cover with tinfoil and bake at 350 until heated through.
Garlic Lasagna with Two Alfredo Sauces (Gluten Free Options!)
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.

Holden’s Alfredo Sauce
3 Tbsp. butter
 in a saucepan over medium heat. Add
4 cloves garlic 
and saute one minute. Stir in
1/4 c. flour and stir until bubbly. Gradually add
3-4 cups milk, stirring with whisk until blended.
Cook, stirring constantly, 8 min. or until thick and bubbly. Then add
4 Tbsp. cream cheese. Cook 2 min. and add
1 1/2 c. Parmesan cheese, stirring constantly until cheese melts.

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!

7 responses to “White Lasagna and Two Alfredo Sauces”

  1. […] White Lasagna, green beans, corn […]

  2. Marijah Avatar

    Looks yummy!
    What type of sausage did you use – breakfast type sausage (in a tube) or andouille type sausage (big links for red beans & rice type dishes.) I bought breakfast sausage for this but then as I re-read it I realized that the type wasn’t specified very clearly.

    1. Trina Avatar

      I have used both, Marijah! Although the andoulli would be more authentic 🙂

  3. Traci Avatar

    and it's delicious! I'm glad you shared the recipe!

  4. Trina Avatar

    Kateri – I found the rice lasagna along with the other rice pastas in the healthy food aisle at my local supermarket. I don't think they have always carried it, though, as I hadn't noticed it before this year. Maybe you could ask at the place you normally buy your elbows and spirals and see if they will carry it for you.

    I wonder if you could use a nice chicken broth to replace the milk?

    Yes, Sarah, this is a great fall food!

  5. Kateri Avatar

    Hmm, haven't seen rice lasagna any where I shop. Where do you get yours? (I've been eating a fair amount of rice pasta lately–mostly elbows and spirals though.) If I leave out the garlic and subtitute something else for the dairy, I could actually eat this. Don't findd many recipes like that, so I'd like to find the rice lasagna somewhere….

  6. rahraht Avatar

    Ohhhh…you are making me hungry!!!
    I'll just substitute turkey for the chicken and it looks great. I even have the arrowroot powder! 🙂
    I love fall foods. Soups, dark greens like Kale. Now I just have to get the energy up to actually make this!

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