10 August 2009

Miserly Meal #5

I cannot get my husband to eat anything "lasagna", but he'll eat pasta, meat, & cheese dishes, lol! I really thing it has something to do with teh wide noodles. I make "Mexi-sanga" with tortillas all the time and he eats it. We had dinner at his sister's and she used the wide lasagna noodles and he ate it (because he will eat anything) but he didn't "care for it". So - back to Miserly Meals this week - I turned Jonni's White Lasagne into a White Faux-sagna using rotini noodles. and mixing the non-sauce ingredients together before layering it.

The first thing my 11 yr old noticed that got us both giggling was that it's more of a yellow and green faux-sagna because of all the broccoli, spinach, and my colby jack obession! But we did sneak a bit and we lovedthe taste. I can't belive that just a few months ago she would cry about eating if she knew spinach was in a dish and now she's begging for bites before it's even done!

Using leftovers (chicken/broccoli) saves a ton, but we bought everything so it was a whopping (not!) 75¢ per serving, lol! and that was doubling to put one in the freezer as well :)

White Faux-sagna
  • 1 c cooked diced or shredded chicken
  • 1 c frozen broccoli thawed to warm and chopped small
  • 1 c frozen spinach thawed and drained
  • 1/2 lbs noodles cooked and drained
  • 1/4 c oil
  • 1/4 c flour
  • 2 c milk
  • 1 t Italian seasoning
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t salt and pepper
  • 2 c grated cheese (still loving colby jack here!)

  1. Cook noodles according to directions on package and drain.
  2. Make roux by warming flour and oil in a skillet until thickened but not browned.
  3. Add all remaining sauce ingredients.
  4. Simmer stirring constantly until it thickens.
  5. Set aside.
  6. Combine meat, broccoli, and spinach with drained noodles.
  7. Layer sauce, pasta mixture, and cheese (two layers) in 8x8 pan.
  8. Bake uncovered at 350 for 20 minutes.
Option 2:
At step # 6/7 Toss it all together and pour into pan.
Continue to step #8


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