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Red and White Lasagna For a Party | Mary Biever | One Writing Mother

Red and White Lasagna For a Party

When I originally made this lasagna, it was as a fundraiser for 4-H Leaders, to feed 70 people. We opted to make 6 pans of traditional “red” lasagna and 3 pans of “white” lasagna (chicken alfredo). Days before the event, I ran a trial run at home and worked on steps to streamline and combine varied recipes to make it achievable (and affordable) for a group.

What is listed below would be a recipe to make 1 pan of red and 1 pan of white lasagna for a group. If you cut each lasagna into 20 pieces, theoretically, with 2 pieces per person, this would be enough to feed 20 people – anticipating other side dishes. We had a salad bar, oven roasted vegetables, and Texas garlic toast. If you are feeding people with appetites the size of my son’s, I would make the number of people this serves smaller than that.

Warning: this is a labor intensive recipe. There are times that good cooking takes time. This is one of them. One thing this recipe does differently is incorporate a white mozzarella sauce into both recipes.

Shared Ingredients:

  • 2 lbs. mozzarella cheese
  • 1/2 cup cheddar cheese
  • 1/2 cup Parmesan cheese (I use the shredded in large containers sold at Sam’s.)
  • 2 lbs. cottage cheese
  • 2 eggs
  • 1/3 C parsley
  • 1 quart milk
  • 1 sticks margarine
  • 1/2 cup flour
  • 2 cups Parmesan cheese (to sprinkle on them while cooking)

Red Lasagna Ingredients:

  • 1/2 pound lasagna noodles
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 1 onion, chopped
  • 1 bottle of your favorite marinara sauce

White Lasagna Ingredients:

  • 1/2 pound lasagna noodles
  • 2 lbs. boneless chicken breasts of thighs, cut into small pieces
  • 1 onion, chopped
  • 1 package frozen, chopped spinach
  • 1 bottle of your favorite alfredo sauce (or increase the white sauce by 50% and use that.)
  • 1 can mushrooms. (or you can use fresh)

Your biggest challenge will be to prepare the multiple layers for assembly.

Red Lasagna meat: Brown both of the meats together with the chopped onion. Drain the excess fat. Stir with the marinara sauce and set aside.

White Lasagna meat: Cook the chicken meat together with the onion. Chop the mushrooms. Stir the chicken and mushrooms in the alfredo sauce and set aside.

White Mozzarella sauce: You will make a basic white sauce and add cheese to it after it thickens. Melt the margarine and stir in the flour. When it becomes a roux, add the milk and stir constantly until the sauce thickens. Stir in the 1 cup of the mozzarella  Parmesan, and cheddar cheeses. Stir until the cheeses are melted. Set aside – your white sauce is ready.

Cottage cheese layer: beat the eggs together and fold into the cottage cheese. Mix into the parsley. Set aside.

Spinach layer: defrost the spinach and squeeze excess water from it.

Now prepare your lasagna noodles. Take a large pan, fill with hot water, and put all the lasagna noodles into it to soak for about 5 minutes. Preheat your oven to 350 degrees.

Prep your casserole pans for the lasagna. First, spray them with non-stick cooking spray. Set the 2 pans together so you can assembly-line prepare them. Put red meat sauce in one pan and white sauce in the other, covering the bottom of the pans.

Put 3-4 lasagna noodles into the bottom of each pan. For the red lasagna, put in a layer of half of your meat filling. For the white lasagna, put in a layer of half of your white chicken filling. Then sprinkle 1/4 cup of mozzarella cheese on each. If you have extra, sprinkle Parmesan cheese on each. Scoop 1/4 of your cottage cheese filling into each of the pans, smoothing it.

Then sprinkle half the spinach onto the white lasagna.

Now comes the tricky part. You might divide your white sauce into three parts. Pour 1/3 of it onto the two lasagnas now.

Then put down another layer of lasagna noodles. Follow the same order of layers: meat, mozzarella cheese, Parmesan cheese, cottage cheese, and 1/3 of the white sauce. Then sprinkle the remaining spinach onto the white lasagna.

Top with a final layer of noodles. Pour the remaining white sauce on top of the lasagnas.

Bake for 1 hour. After the lasagnas have baked 45 minutes, sprinkle an additional layer of Parmesan cheese on them.

After it has baked, let it rest for at least 15-20 minutes before cutting it and serving it.

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