Best 8 2bleus White Lasagna Lite Bleu Recipes

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In the culinary world, there exists a delightful dish that tantalizes taste buds and captivates hearts. It is known as "2bleus White Lasagna Lite Bleu." This delectable creation combines the richness of cheese, the velvety texture of béchamel sauce, and the subtle tang of blue cheese, resulting in a symphony of flavors. If you seek a culinary adventure that will leave you craving more, embark on a journey to discover the best recipe for "2bleus White Lasagna Lite Bleu." In this article, we will guide you through the culinary realm, unveiling the secrets and techniques that will transform you into a master chef, capable of crafting this exquisite dish that will impress family and friends alike.

Let's cook with our recipes!

WHITE LASAGNA



White Lasagna image

The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish. This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

9 lasagna noodles
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 tablespoon minced dried onion
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups chicken or turkey broth
1 cup milk
1 cup grated Parmesan or Romano cheese, divided
1 can (4 ounces) sliced mushrooms, drained
1 package (10 ounces) frozen cut asparagus or 3/4 pound fresh cut asparagus, cooked and drained
2 cups cubed cooked chicken or turkey
1 package (6 ounces) sliced or shredded mozzarella cheese
6 ounces thinly sliced cooked ham, chopped

Steps:

  • Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.

Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 678mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

MOM'S WHITE LASAGNA



Mom's White Lasagna image

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks-tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. -Janet Wing, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon pepper
3/4 teaspoon salt
1 large egg, lightly beaten
2 cups shredded white cheddar cheese
1-1/2 cups 2% cottage cheese
3/4 pound fresh mozzarella cheese, sliced
1-1/2 cups shredded Gouda cheese
Optional: Additional minced fresh basil and oregano

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

Nutrition Facts :

MAGNIFICENT WHITE LASAGNA



Magnificent White Lasagna image

One of my family's favorite recipes. I make this at least twice a month, if not more.

Provided by jillmo515

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 1h

Yield 9

Number Of Ingredients 11

12 lasagna noodles, or as needed
2 cups shredded cooked chicken, or more to taste
1 (14 ounce) can artichokes in water, drained
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese, divided, or to taste
½ cup sun-dried tomatoes packed in oil, drained and chopped
2 (8 ounce) packages cream cheese, softened
1 cup milk
2 tablespoons dried basil, divided
1 teaspoon garlic powder
8 ounces mozzarella cheese, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
  • Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
  • Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9x13-inch casserole dish.
  • Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil.
  • Bake in the preheated oven until golden and bubbling, about 25 minutes.

Nutrition Facts : Calories 546.2 calories, Carbohydrate 32.3 g, Cholesterol 118.4 mg, Fat 31.7 g, Fiber 2.6 g, Protein 33.7 g, SaturatedFat 18.4 g, Sodium 771.8 mg, Sugar 3.1 g

WHITE LASAGNA SOUP



White Lasagna Soup image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup olive oil
16 ounces sliced mixed mushrooms
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
2 teaspoons Italian seasoning
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups low-sodium vegetable broth
1 cup heavy cream
8 ounces no-boil lasagna noodles, broken into roughly 2-inch pieces
4 cups (one 5-ounce container) baby spinach
Ricotta cheese, for serving
Pesto sauce, for serving

Steps:

  • Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.
  • Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
  • Add the heavy cream and return to a simmer. Add the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.
  • Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.

2BLEU'S WHITE LASAGNA (LITE-BLEU)



2bleu's White Lasagna (Lite-Bleu) image

Chicken, Broccoli, Carrots, and more in a wonderful lasagne with Alfredo sauce. Add some provolone in between the layers for added 'Italian' flavor! If you use reduced-fat alfredo sauce, and low carb pasta, this will fit into a Lite-Bleu menu. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet or recipes that can be prepared for it. Be sure and use low fat alfredo sauce. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.

Provided by 2Bleu

Categories     One Dish Meal

Time 2h

Yield 12 serving(s)

Number Of Ingredients 18

1 lb boneless chicken, cubed small (or shredded)
4 garlic cloves, minced (roasted works nicely)
1 small onion, diced
6 ounces mushrooms, sliced
1 tablespoon italian seasoning
1 dash salt
1 dash black pepper
16 ounces alfredo sauce, Real Alfredo Sauce recommended
2 cups broccoli florets, cut small and steamed
1 cup carrot, cut into small cubes and steamed
6 ounces roasted red peppers, drained well and chopped
12 ounces part-skim ricotta cheese
12 ounces part-skim mozzarella cheese, shredded
1/4 cup fresh parsley, chopped
1 egg
16 ounces alfredo sauce, Real Alfredo Sauce recommended (in addition to the meat layer sauce)
1 (12 ounce) package lasagna noodles, cooked and drained well (dry by pressing between paper towels)
1/3 cup reduced-fat parmesan cheese, grated

Steps:

  • Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
  • Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside.
  • Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
  • LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
  • Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.

THE BEST LAYERED LASAGNA RECIPE BY TASTY



The Best Layered Lasagna Recipe by Tasty image

Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese

Provided by Matthew Johnson

Categories     Lunch

Yield 12 servings

Number Of Ingredients 21

2 tablespoons olive oil
2 tablespoons butter
1 onion, minced
½ cup large carrot, peeled and minced
½ cup celery stalk, minced
1 lb ground beef
1 lb ground pork
salt, to taste
pepper, to taste
½ cup can of tomato paste
2 cups red wine
4 cups diced tomato
15 oz ricotta cheese
½ cup fresh basil, chopped
1 cup shredded parmesan cheese, plus more to taste
½ cup fresh parsley, chopped
1 egg
salt, to taste
pepper, to taste
1 lb lasagna noodle, cooked
shredded mozzarella cheese

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
  • Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
  • In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
  • In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
  • Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams

LIGHTER LASAGNA



Lighter Lasagna image

A lighter version of a classic. If you want to use regular lasagna noodles and boil them first, omit the vegetable juice.

Provided by ZOO66

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 17

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup low-fat cottage cheese
1 egg
cooking spray
1 onion, chopped
2 large garlic cloves, minced
2 cups chopped mushrooms
1 cup shredded carrots
1 pound ground turkey breast
1 (26 ounce) jar low-fat pasta sauce (such as Healthy Request®)
1 cup water
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
6 no-boil lasagna noodles
1 cup shredded low-fat mozzarella cheese
1 cup tomato-vegetable juice cocktail

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
  • Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
  • Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
  • Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 24 g, Cholesterol 73.9 mg, Fat 9.2 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 3.6 g, Sodium 663.1 mg, Sugar 6.4 g

LIGHTER WHITE SAUCE CHICKEN LASAGNA



Lighter White Sauce Chicken Lasagna image

Make and share this Lighter White Sauce Chicken Lasagna recipe from Food.com.

Provided by Haversac

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 17

9 no-boil lasagna noodles
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1/2 cup fat free sour cream
8 ounces sliced fresh mushrooms
9 ounces fresh spinach
1 tablespoon butter
1 onion, chopped
2 -3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded reduced-fat mozzarella cheese, divided
1 cup shredded reduced-fat parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
  • In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
  • In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
  • Create another layer by repeating above step.
  • Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C).
  • Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
  • Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
  • Sprinkle parsley over dish before serving.
  • (Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).

Tips:

  • Use low-fat ingredients: This recipe uses low-fat ricotta cheese and mozzarella cheese to reduce the overall fat content of the lasagna. You can also use low-fat or non-fat milk instead of whole milk.
  • Make it vegetarian: To make this lasagna vegetarian, simply omit the ground beef and add more vegetables, such as spinach, mushrooms, or zucchini.
  • Use whole-wheat pasta: Whole-wheat pasta is a healthier option than white pasta because it is higher in fiber and nutrients.
  • Make it ahead of time: This lasagna can be made ahead of time and refrigerated for up to 3 days. You can also freeze it for up to 2 months.
  • Serve with a salad: Serve this lasagna with a fresh salad to add some extra vegetables to your meal.

Conclusion:

This White Lasagna Lite is a delicious and healthy twist on the classic lasagna recipe. It is made with low-fat ingredients and vegetables, and it can be made ahead of time or frozen for later. Serve it with a fresh salad for a complete and satisfying meal.

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