That lasagna sauce isn't really a cheese based one (alfredo-y)- so I don't know...I bet the Chicken Tetrazzini sauce would be a decent substitute....ahh - brainstorm.....work the Chicken Tetrazzini recipe into a lasagna too! (I bet that would be wicked!))
I did snag the Tetrazini recipe for future use, and just looked at it again, and that might work.
Someone had posted the better than Olive Garden one, but a lot of the time alfredo sauces have to be stirred constantly for a long time and I can’t stand at the stove that long, that’s why I was looking for alternatives.
I was planning to cook up pork loins today too, must be that kind of day/week! lol
| Beefy Spanish Rice |
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| 1 cup uncooked brown rice 1 pound ground beef 1 medium onion, chopped 1 (28 ounce) can stewed tomatoes 1 teaspoon celery powder |
1 teaspoon salt (optional) 1 teaspoon honey 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 cup shredded Cheddar cheese |
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Cook rice according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, seasonings and rice. Transfer to a greased 2-qt. baking dish. Cover and bake at 350°: for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. |
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I used 1 15 oz can of stewed tomatoes with chilies and spices and a can of rotel. I didn't realize when I started that I needed a bigger can of tomatoes so had to ad lib, worked fine. the only thing I would do different next time is instead of putting the cheese on top and returning to the oven, I would just remove from the oven add stir in the cheese, replace cover and let sit a few minutes to allow the cheese to melt.