This was literally an experiment gone kind of right. I had to make something for a potluck and really wanted to do a white lasagna. But the recipes I found were just a tad boring, so I put my own mind to use and kind of threw in a bunch of things, and it was pretty decent. Hope you try it!
*I am really awful with measurements, because I am one of those that eyes ingredients. And this recipe is very flexible, you can add/substitute any veggies your family likes.
1 box Lasagna
Parmesan cheese, grated
Shredded Mozzarella Cheese
Broccoli, cut small
White onion half, chopped
Sun dried tomatoes, chopped
Pesto [I used Trader Joe’s Kale pesto]
- Boil the lasagna as directed. Start the sauce in a non stick skillet, preferably large enough to hold the entire sauce. On medium heat, add some butter and the chopped onions. Season it with salt/pepper. Simmer on medium-low, don’t brown them.
- Add the broccoli, jalapeño, tomatoes to the onion and sauté on low. Add seasonings: salt, black pepper, paprika, crushed red pepper, garlic powder and dried basil/oregano or whatever Italian seasoning you have. When broccoli is softened enough, put aside veggie mixture.
- To the same pan, add more butter and simmer until melted. Add some flour and mix well until incorporated. Season with salt/pepper, and add heavy cream and thicken with grated parmesan cheese. Make enough sauce to cover lasagna layers. Simmer the sauce and season to taste, then add back all veggies.
- Once sauce is simmered and thickened enough, turn off heat. Now start the layering: On bottom of glass lasagna dish, add some sauce. One layer of lasagna, then spoon on pesto, sprinkle sun dried tomatoes, and a good amount of parmesan and mozzarella cheese. Then put enough sauce to cover the layer and repeat the layers. Sprinkle top with lots of cheese.
- Bake on 350F for about 10-12 minutes, or until all cheese is melted and browned slightly. Serve hot with your favorite accompaniments.