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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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**A new twist on an old favorite. No ground beef or tomatoes in this one! Ingredients:
1 (375 g) box lasagna noodles, oven-ready |
1 lb ground chicken |
1 lb hot italian sausage (casings removed) |
1 tablespoon italian seasoning |
1 tablespoon oil |
1 small onion |
1/2 eggplant, peeled and diced |
6 -8 mushrooms, diced |
1 stalk celery, diced |
4 garlic cloves, minced |
1 small carrot, grated |
1 cup fresh spinach |
1 (10 1/2 ounce) can cream of mushroom soup |
1 cup ricotta cheese |
2 1/2 cups milk |
1/4 cup butter |
1/4 cup flour |
1 cup parmesan cheese, grated |
1 tablespoon salt |
1 tablespoon pepper |
Directions:
1. Fry chicken and sausage meat together until fully cooked. Sprinkle with Italian seasoning.
2. Put aside meat mixture. In same skillet, heat oil then add eggplant, onion, mushrooms, celery, garlic, carrot and spinach.
3. When veggies are cooked, take off heat and add the meat mixture, soup, ricotta and 1/2 cup of milk.
4. In a separate pot, melt the butter over medium heat. Add the flour, stir thoroughly, then slowly add 2 cups of milk. Let simmer for a minute or two, until you get a smooth white sauce. While simmering, add 1/2 cup parmesan, 1 tsp nutmeg, salt and pepper to taste.
5. In a 9 x 11 pan, spread just enough sauce to cover the bottom. Place a few noodles on top. Spread the meat mixture on top of noodles. Continue with this pattern until the last layer of noodles are spread with a little sauce and 1/2 cup of parmesan.
6. Cook at 375F for 45 minutes.
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