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I kept thinking that Pizzazz would be a good addition to a white lasagna and it was very tasty.
Preheat oven to 350° and grease a 9 x 13 inch glass baking pan with olive oil or butter.
For Sauce: In medium saucepan, over medium heat, melt butter with flour. Stir and let cook 2-3 minutes. Add milk all at once with spices and bring to a boil stirring until sauce thickens. Remove from heat.
For filling: Mix all ingredients with your hands until well blended.
To assemble: Pour 1/2 cup of the sauce in the bottom of the prepared pan and spread it out. Top with three lasagna noodles. Top noodles with half of the filling and pat the filling down a bit. Pour 1-1/2 cups of the sauce over this layer and even it out. Top this with three noodles set closer to one end and use a broken one perpendicular to these to cover the other end. Put remaining filling over the noodles, patting the filling down. Pour 1-1/2 cups of the sauce over this layer. Top with three noodles put closer to the end with the perpendicular noodle and then take the last noodle, breaking it to fit across the other end. Pour the remaining sauce over the top and even it out. Sprinkle with the topping and bake 30 minutes. Let lasagna cool 15-20 minutes or until the cheeses have set.
This recipe can be made ahead of time and frozen, uncooked. Defrost fully before baking.
This recipe was provided by Toby Colton from Milwaukee.