Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Tomato-Less Lasagna
From the recipe collection of Marsha and Bill
12 packaged lasagna noodles
2 eggs (or 1/2 cup egg substitute)
1 – 15 oz. container ricotta cheese
1/4 cup grated Parmesan cheese
1/4 tsp. pepper
2 cups fresh spinach, chopped
1 cup zucchini or yellow summer squash, chopped
1/2 cup broccoli, chopped
1/2 cup shallots or leek, chopped
1/2 cup celery, chopped
1/2 cup green beans, chopped
1/4 cup fresh basil, snipped
3 large cloves garlic, minced
1 cup chicken broth
1/3 cup all purpose flour
2 cups milk
1 1/2 cups chicken, cooked, or 1 lb. Italian pork sausage, cooked and
drained
3 – 4 cups shredded mozzarella cheese
Cook pasta in boiling salted water for 8 – 9 minutes or until almost
tender. Drain, rinse with cold water, and drain again. Set aside. Stir
together eggs, ricotta and Parmesan cheeses, and pepper. Stir in spinach. Set
aside.
Sauce:
In a saucepan cook zucchini, broccoli, shallots, celery, green beans, basil
and garlic in broth for about 10 minutes or until tender. Do not drain. Whisk
flour into milk; stir in vegetable mixture. Cook and stir until thickened
and bubbly. Remove from heat. Add chicken or pork sausage.
Layer four noodles, one-third sauce and one-third mozzarella in a greased 3-quart
rectangular baking dish. Repeat twice. Bake, covered in 350oF oven
for 50 – 55 minutes or until heated through. Let stand 10 minutes
before serving.