Lasagna Blanca

• 1 lb spicy bulk pork sausage
• 1/2 cup chopped green onion
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 cup low fat cottage cheese
• 1 (4 ounce) low-fat cream cheese
• 1 1/2 cups monterey jack cheese, shredded
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 (17 ounce) frozen no-boil lasagna noodles, thawed
• 1/2 cup fresh mushrooms, chopped
• 1 tablespoon all-purpose flour
• 1/8 teaspoon dried tarragon
• 1/8 teaspoon pepper
• 1 cup milk
• 1 tablespoon butter

1. In a large skillet, cook sausage and onion until sausage is cooked through; drain well.
2. Stir in 1/4 teaspoons garlic powder and 1/8 teaspoons pepper; set aside.
3. For filling, combine cottage cheese, cream cheese, 1/2 cup of the Montery jack cheese, 1/4 teaspoons garlic powder, and 1/8 teaspoons pepper; set aside.
4. Grease a 2-quart rectangular baking dish; set aside.
5. Place noodles on a clean surface. Spread cheese filling evenly over noodles. Sprinkle sausage mixture and mushrooms on top. Roll up each noodle into a spiral. Place lasagna rolls, seam sides down, in a prepared dish; set aside.
6. For sauce, in a small saucepan, melt butter. Stir in flour, tarragon, and 1/8 teaspoons pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 1/2 cup of the cheese. Pour sauce over the pasta spirals.
7. Cover and bake in a 350 degree oven for 25 minutes. Remove cover; sprinkle with the remaining cheese, and bake 15 more minutes.

pork sausage, green onion, garlic, pepper, cottage cheese, cream cheese, cheese, garlic, pepper, lasagna noodles, fresh mushrooms, flour, tarragon, pepper, milk, butter

Taken from www.food.com/recipe/lasagna-blanca-121264 (may not work)