Lasagna Blanca

This recipe is from Better Homes & Gardens' 9 x 13 The Pan that Can.

12 dried lasagna noodles
1 pound spicy bulk pork sausage
1/2 cup chopped green onions
1/2 cup chopped fresh mushrooms
1 1/2 cups shredded cheddar cheese (I used 2 cups)
1 cup cream style cottage cheese
4 oz of cream cheese, softened & cut up
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 tablespoon all purposed flour
1/8 teaspoon dried tarragon, crushed
1/8 teaspoon black pepper
1 cup milk

1. Cook lasagna noodles according to package directions; drain well.  Rinse with cold water; drain well. Place lasagna noodles in a single layer on a sheet of foil; set aside.  Meanwhile, in a large skillet cook sausage, green onions and mushrooms until sausage is cooked through, using a wooden spoon to break up sausage as it cooks; drain off fat. Set aside.

2.  For filling, in a medium bowl combine 1/2 cup of the cheddar cheese, the cottage cheese, cream cheese, garlic powder, and 1/8 teaspoon of pepper; set aside.

3.  Grease a 9 x 13 inch baking pan or baking dish; set aside.  Preheat oven to 350F.  Spread cheese filling evenly over cooked noodles.  Sprinkle sausage mixture on top.  Roll up each noodle into a spiral.  Place lasagna rollups, seam sides down, in the prepared pan or dish; set aside.

4.  For tarragon sauce, in a small saucepan melt butter over medium heat.  Stir in flour, tarragon, and 1/8 teaspoon of pepper.  Add milk all at once.  Cook and stir until slightly thickened and bubbly.  Remove from heat.  Stir in 1/2 cup of the cheddar cheese. Pour the tarragon mixture over the lasagna rollups in the pan or dish.

5.  Bake, covered, for 25 minutes.  Uncover; sprinkle with remaining 1/2 cup cheddar cheese.  Bake, uncovered, about 10 minutes more or until heated through.  Let stand for 10 minutes before serving.

Makes 12 servings.

Per serving: 317 cal; 17 g total fat (9g sat. fat), 54 mg chol, 378 mg sodium, 21 g carbo, 1 g fiber, 17 g pro.