White Lasagna with Mushrooms and Bacon  

By Jennifer Iserloh

Yield: Serves 8


3 Tbsp olive oil, divided
½ pound turkey bacon, chopped
1 10-ounce package of mushrooms, thinly sliced
1 medium onions, chopped
2 garlic cloves minced
2 Tbsp all-purpose flour
1 tsp mild paprika
2 cups skim milk
1 8-ounce package no-boil lasagna
1 15-ounce container of part-skim ricotta
6 ounces shredded part-skim mozzarella


Preheat oven to 400F. Heat a large skillet over high heat. Add half the olive oil, the turkey bacon, mushrooms, onion and garlic. Cook 3 to 4 minutes, stirring occasionally, until mushrooms and onions soften, and bacon becomes fragrant.  Set aside.

Heat a small saucepan over medium-high heat. Add remaining olive oil, flour and paprika. Reduce heat to low and cook 2 to 3 minutes, mashing flour into oil with back of a wooden spoon. Add ½ cup of milk and whisk vigorously. Add remaining milk and whisk well. Increase heat to medium and cook 3 to 4 minutes, stirring often until a thick sauce forms. Spoon half of sauce into a 9-by-13 baking dish. Place a layer of noodles on top.

Spoon over mushrooms mixture. Place another layer of noodles on top. Spoon over ricotta and smooth with a rubber spatula. Press another layer of noodles on top. Spread reserved milk mixture over top and sprinkle with mozzarella. Cover with aluminum foil. Bake 20 to 25 minutes, until noodles are soft. Remove foil and bake 10 minutes more to brown cheese. Cool 5 minutes before slicing and serving.

Nutrition facts (per serving): 364 mg calcium, vitamin D 7  IU, 361 calories, fat 16 g (saturated fat 5.8 g), cholesterol  28 mg, protein 25 g, carbohydrates 28 g, sodium 574 mg

Published December 2013

Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at skinnychef.com

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