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Title: White Lasagna with Canadian Bacon
Categories: Pasta
Yield: 8 Servings
| 1 | lb | Lasagna; uncooked |
| 2 | ts | Oil |
| 1 | lg | Onion; chopped |
| 3 | cl | Garlic; minced |
| 1 | lb | Mushrooms; sliced |
| 1 | cn | 14-oz. artichoke hearts; drained |
| 3 | c | Part skim ricotta cheese |
| 1 | c | Skim milk |
| 3 | oz | Bleu cheese; crumbled |
| 6 | oz | Canadian bacon; diced OR |
| 6 | oz | Turkey ham; diced |
| 3/4 | c | Parmesan cheese; grated |
Cook lasagna according to pkg. directions; drain. Preheat oven to 350~. Meanwhile, heat the oil in lg. skillet over med-high heat; saute the onion, garlic, and mushrooms; stirring often, until vegetables are tender and most of the liquid has evaporated.
Stir in the artichoke hearts, quartered. Remove from heat and set aside. Stir together the ricotta, milk, bleu cheese, and Canadian bacon. Set aside 1 cup of the cheese mixture.
Spoon some of the vegetables over the bottom of a 13x9x2" baking dish (sprayed or oiled). Cover vegetables w/lasagna and spread 1/3 of the cheese mixture. Continue to layer w/lasagna, vegetables, and cheese mixture, ending w/layer of lasagna. Cover w/the reserved cheese mixture and sprinkle with the Parmesan cheese. Bake uncovered 40 mins.
Source: St. Pete Times, 9/22/94 :: MM by Sue Woodward
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