White sauce recipie needed ?

[Missam]

Hello I was just wondering if any one had a recipe for a lasagne White sauce using quark or cottage cheese ?

Thanks guys x

 

[Rach*B]

I'm looking for the same thing myself. I think Shrimpy had one made of quark, eggs, parsley and nutmeg, but I don't know what quantities x

 

[fieryfrog]

I posted a good one a couple of days ago. I'm guessing it would work for lasagne. Suppose it would have to be without the onions and mushrooms though? I used quark and fromage fraud mixed

 

[This_time_girlie]

fab, this is just what i was looking for, going to make spinach bacon lasagne tomorrow, will go look for it now! xxx

 

[Keldelacoe]

I just blitz egg with cottage cheese and season! Some use egg and yogurt but complain it tastes v yogurty!

These are lots of variations if you do a search

 

[bilsat]

Pete's Spinach & Mushroom Cannelloni

Here is a recipe you might like to try, very nice! or use the info for the white sauce..........

Pete’s Spinach & Mushroom Cannelloni

Based on SW July Mag Page 75
Updated 1 January 2012




Serves Two

200g Extra Light Philadelphia Soft Cheese (1Hea each)
100g chopped spinach, defrosted (s)(sff)
1 Egg (ff)
1 Garlic (sff)
50g Button Mushrooms (s)(sff)
1 Onion (s)(sff)
1 Red Pepper (s)(sff)
90g Reduced Fat Cheddar Cheese, grated (1Hea each) or 50g/2=3.5syn
Handful of Basil leaves
A pinch of nutmeg
6 dried Cannelloni tubes (ff)
1 Bottle of Passata (s)(sff)


Method
Preheat the oven to 200c

Squeeze out excess water from spinach and place in a bowl.

Add all the ingredients except the Cheddar Cheese, season and mix, then place it in a mini chopper and reduce to a thick puree.

Fill the 6 cannelloni tubes; it is very easy when the ingredients are purified!

Place in an oven proof dish and cover with Passata. Use the remaining cheese as a topping.

Cook for 20mins covered by tinfoil, then remove and cook for another 10 mins.

Eat with either a green salad or homemade Coleslaw.

 

[Mulli]

Here is a recipe you might like to try, very nice! or use the info for the white sauce..........

Pete’s Spinach & Mushroom Cannelloni

Based on SW July Mag Page 75
Updated 1 January 2012




Serves Two

200g Extra Light Philadelphia Soft Cheese (1Hea each)
100g chopped spinach, defrosted (s)(sff)
1 Egg (ff)
1 Garlic (sff)
50g Button Mushrooms (s)(sff)
1 Onion (s)(sff)
1 Red Pepper (s)(sff)
90g Reduced Fat Cheddar Cheese, grated (1Hea each) or 50g/2=3.5syn
Handful of Basil leaves
A pinch of nutmeg
6 dried Cannelloni tubes (ff)
1 Bottle of Passata (s)(sff)


Method
Preheat the oven to 200c

Squeeze out excess water from spinach and place in a bowl.

Add all the ingredients except the Cheddar Cheese, season and mix, then place it in a mini chopper and reduce to a thick puree.

Fill the 6 cannelloni tubes; it is very easy when the ingredients are purified!

Place in an oven proof dish and cover with Passata. Use the remaining cheese as a topping.

Cook for 20mins covered by tinfoil, then remove and cook for another 10 mins.

Eat with either a green salad or homemade Coleslaw.

View attachment 45528

That look amazing, nicked for my recipe book