CHICKEN BROCCOLI LASAGNA
Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.-Lisa Reilly, Kingston, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth; bring to a boil. Boil and stir for 2 minutes. Whisk half into eggs; return all to pan. Cook and stir over low heat for about 1 minute or until mixture reaches at least 160°. Remove from heat; add 1/2 cup Parmesan, 1/2 teaspoon salt, nutmeg and cayenne. Set aside. , In a large skillet, saute onion and garlic in remaining butter until tender. Add the chicken, broccoli, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread 1/2 cup of the Parmesan custard mixture into an ungreased 13x9-in. baking dish. , Layer with a third of the noodles, half of the chicken mixture, 1/2 cup Parmesan custard, a third of the mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers. Top with remaining noodles, mozzarella and Parmesan custard. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts :
BROCCOLI AND CARROT CHICKEN LASAGNA
When hosting a holiday buffet, consider serving this special lasagna. You can make it the night before and chill. Remove it from the refrigerator 30 min. before baking. -Carol Gaus, Itasca, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of sauce into the eggs; return all to pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°, about 1 minute. Remove from the heat; stir in 1/2 cup Parmesan cheese, 1/2 teaspoon salt, nutmeg and cayenne. Set aside., In a large skillet, saute onion and garlic in remaining butter until tender. Add chicken; cook and stir until juices run clear. Stir in the broccoli, carrot and remaining salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Add parsley and pepper., In a greased 13-in. x 9-in. baking dish, layer 1/2 cup of the sauce, three noodles, half of the chicken mixture, 1/2 cup sauce and a third of the mozzarella cheese. Sprinkle with 1 tablespoon Parmesan cheese. Top with three noodles, the remaining chicken mixture, half of the remaining mozzarella, 1 tablespoon Parmesan and 1/2 cup sauce. Top with the remaining noodles. Place the remaining mozzarella slices over noodles. Top with remaining sauce; gently lift noodles away from sides of the dish, letting sauce flow underneath. Sprinkle with remaining Parmesan., Bake, uncovered, at 350° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts :
RUSTIC LASAGNA
I prefer to have my lasagna with meat, but I must say that for a meatless lasagna, this one's the tops! Add a nice tossed salad to round out the meal...
Provided by CookinwithGas
Categories One Dish Meal
Time 1h15m
Yield 1 batch, 13 X 9 baking dish, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish.
- In a small bowl, combine the tomato sauce, garlic and oregano.
- In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
- Drain the noodles.
- Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
- Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
- Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
- Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
- Bake in the preheated 350°F oven for 45 minutes or until bubbling.
- Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.
Nutrition Facts : Calories 299.3, Fat 10.8, SaturatedFat 6.5, Cholesterol 39.5, Sodium 618.9, Carbohydrate 31, Fiber 3.2, Sugar 4.6, Protein 20.2
BROCCOLI & CAULIFLOWER LASAGNA
An easy to make meat free lasagne. I have seen many vegetable lasagne recipes but none really grabbed me so I decided to experiment and, in my opinion, this is a really tasty one.
Provided by Rufus T
Categories Cauliflower
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
- Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
- Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
- Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
- Increase heat- gradually add milk stirring continually.
- Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
- Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
- Sprinkle the parmesan and remaining smoked cheese on top.
- Cook in the centre of a preheated oven at 180°C/350°F/gas 4 for 35 minutes.
Nutrition Facts : Calories 298.6, Fat 18.1, SaturatedFat 8.9, Cholesterol 37.8, Sodium 237.4, Carbohydrate 27.6, Fiber 5.2, Sugar 6.8, Protein 9.9
BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY
Here's what you need: butter, garlic, heavy cream, black pepper, grated parmesan cheese, lasagna noodles, rotisserie chicken, broccoli, mozzarella cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
- Add Parmesan cheese and keep stirring until sauce has thickened.
- Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
- Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
- Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
- Enjoy!
Nutrition Facts : Calories 707 calories, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams
BROCCOLI AND CARROT LASAGNA
Really yummy as well as vegetarian.
Provided by Tanya
Categories Vegetarian Lasagna
Yield 12
Number Of Ingredients 10
Steps:
- Steam broccoli and carrots till tender.
- Boil lasagna noodles.
- In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
- To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
- To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
- Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
Nutrition Facts : Calories 248.6 calories, Carbohydrate 22.1 g, Cholesterol 28.6 mg, Fat 12 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 5.8 g, Sodium 662.4 mg, Sugar 3.3 g
BROCCOLI AND CARROT LASAGNA
Really yummy as well as vegetarian.
Provided by Tanya
Categories Vegetarian Lasagna
Yield 12
Number Of Ingredients 10
Steps:
- Steam broccoli and carrots till tender.
- Boil lasagna noodles.
- In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
- To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
- To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
- Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
Nutrition Facts : Calories 248.6 calories, Carbohydrate 22.1 g, Cholesterol 28.6 mg, Fat 12 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 5.8 g, Sodium 662.4 mg, Sugar 3.3 g
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