Did you know National Lasagna Day is celebrated on July 29? No? Neither did we!
However, Jan Berenstain made delicious lasagna, so it’s a perfect month to share her very own recipe with you.
Green Noodle Lasagna
1 package spinach lasagna noodles
2 cups cut-up, cooked veal or chicken
3/4 cup braised, sliced mushrooms (or small can)
2 (6-oz.) packages skim milk mozzarella cheese
1 (1-pound) container of skim-milk cottage cheese
1 cup grated Parmesan cheese
Salt to taste
Cook noodles according to instructions the package. In a baking dish (9×13) – with a couple of spoons of white sauce (recipe follows) in the bottom to start – alternately layer noodles, veal or chicken, mushrooms, large dots of cottage cheese, sprinkles of sliced and broken mozzarella, and sauce – ending with white sauce. Sprinkle top liberally with Parmesan cheese and lightly with parsley flakes. Bake in moderate oven (350°) for 45-50 minutes. Let stand for 15 minutes to set before cutting.
Note: May be baked in advance and reheated, covered with foil, in 350° oven for 30 minutes.
White Sauce
3/4 cup corn oil margarine
3/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 cups skim milk
2 teaspoons Worcestershire sauce
Minced fresh parsley or dried parsley flakes
Melt margarine in saucepan. Blend in flour, salt and pepper (off heat). Add milk gradually to blend in smoothly, then return to heat and cook, stirring constantly until thickened. Remove from heat and stir in Worcestershire sauce and a heaping teaspoon of parsley.
Lo-cal, delicious, and good for the whole family — even Papa Bear!
The Berenstain Bears Blog 