This is a fabulous healthy white sauce lasagna that you can add chicken too or not! It’s great either way. My friend, Amy, and I made it up to freeze and our families loved it. So we made 8 of them yesterday! Amy’s family has to eat gluten free. We do not, so we use whole wheat noodles and they use brown rice noodles. Great way to get more freezer meals in your freezer is to quadruple a recipe instead of doing 4 different recipes. Next week we plan on doing a red lasagna or Shepherd’s Pie.
Below is amounts for one or 8 lasagnas.
White Veggie Lasagna
1 pan 8 pans
9-12 64 whole wheat or brown rice lasagna noodles (This was 2.5 (13 oz) boxes)
1/2 c 1 c butter
1 8 onions chopped
1 8 minced garlic
1 tsp 6 tsp Real salt or sea salt
2 c 18 c Chicken broth
1 1/2 c 6c whole milk (we used less milk cause it was plenty runny)
4 c 16 c shredded mozzarella cheese
1 c 4+c parmesan cheese (we used less cause we didn’t have any more)
1 tsp 8 tsp basil
1 tsp 8 tsp oregano
1/2 tsp 4 tsp black pepper
2 c 16 c cottage cheese (preferably organic, regular has nasty stuff in it)
1/2 c 4 c shredded chicken (approximately 1/2 of a whole chicken) This was for 4 pans.
3 c 10 c fresh spinach (can use frozen as well)
1 6 small zucchini shredded (3/4c each pan)
2 16 carrots shredded
1 4 packages of mushrooms chopped fine
1c 4 c Ultra gel (you can use arrowroot, cornstarch or flour for thickening)
Cook butter, garlic, & onions till softened in a pan on the stove over med-high heat. Add all the veggies except the spinach. (If using frozen spinach throw it in now.) Add spices, salt, & pepper, chicken broth, & milk. Then wisk in the ultra gel slowly and don’t let it boil. Then layer in a 13×9 pan 1/2 c sauce, uncooked noodles, cottage cheese, more sauce, spinach, cheeses then repeat ending with mozzarella cheese. Cover with tinfoil and freeze. Or if eating immediately bake in a 350 degree oven for about an hour covered with an inverted cookie sheet. If baking from frozen take directly from freezer and place in 350 oven for 2 hours.