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!
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.
I have used both, Marijah! Although the andoulli would be more authentic 🙂
and it's delicious! I'm glad you shared the recipe!
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!
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….
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!