Alternative Lasagna

20 ingredients
6 steps

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. 1
    Fry chicken and sausage meat together until fully cooked. Sprinkle with Italian seasoning.
  2. 2
    Put aside meat mixture. In same skillet, heat oil then add eggplant, onion, mushrooms, celery, garlic, carrot and spinach.
  3. 3
    When veggies are cooked, take off heat and add the meat mixture, soup, ricotta and 1/2 cup of milk.
  4. 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. 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. 6
    Cook at 375F for 45 minutes.

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