CREAMY BROCCOLI LASAGNA
On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.-Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles., In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. , Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 17g protein.
BROCCOLI, CARROT AND MUSHROOM LASAGNE
I've been making this recipe for almost 30 years. Broccoli, carrots and mushrooms! What a delightful blend of flavors that is only enhanced further by ooey gooey mozzarella and ricotta cheese! I This recipe comes from my friend Sandy Ball when we worked together at Los Alamos National Laboratory way back in 1990. Her husband was...
Provided by Sherry Blizzard
Categories Pasta
Time 2h5m
Number Of Ingredients 9
Steps:
- 1. In a 2 qt. saucepan over medium heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
- 2. In a 10" skillet, over medium heat, in 1 TBSP oil cook carrots and onion until lightly browned. Reduce heat to low; stir in 1/4 cup water. IMPORTANT: Cover and simmer 15 minutes or until veggies are tender. Remove to a bowl.
- 3. In the same skillet, heat 3 TBSP of oil and cook mushrooms until lightly browned and liquid has evaporated; stir in the carrot mixture.
- 4. While the carrot mixture is mixing mix mozzarella, ricotta and eggs.
- 5. Preheat the oven to 375. In a 9 x 13 dish, spread 1 cup of broccoli sauce. Arrange 1/2 of the noodles over sauce, top with 1/2 of the cheese mixture,; then all of the carrot mixture, then 1/2 of the remaining sauce. Top with the remaining noodles, cheese mixture then sauce.
- 6. Bake 45 minutes or until hot and bubbly. Remove from oven and let it sit for 10 minutes before cutting.
LASAGNA WITH ROASTED EGGPLANT, MUSHROOMS AND CARROTS
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h15m
Yield Yield: 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
- Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
- Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 743 milligrams, Sugar 8 grams
LASAGNA WITH ROASTED BROCCOLI
The broccoli part of this recipe is adapted from Molly Stevens' Blasted Broccoli in her wonderful book "All About Roasting."
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
- Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 754 milligrams, Sugar 6 grams, TransFat 0 grams
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 MUSHROOM LASAGNA
Once my mom made this lasagna, it was pretty much the only kind she ever made. I loved this lasagna before I even liked mushrooms OR broccoli.
Provided by Chelsea Ferwerda
Categories Soups
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 325 degrees.
- 2. Melt the margarine in a heavy saucepan. Add the onions and mushrooms. Cook over medium heat until tender (about 6 minutes).
- 3. Blend in the flour, cayenne, and salt. Gradually stir in the milk. Cook and stir until thickened, about 5 minutes.
- 4. Spread 1/2 cup of the mushroom sauce in the bottom of a 9x13 pan. Season the lasagna noodles with pepper and layer in 3 levels with the broccoli, the cottage cheese, mozzarella, creamed mushrooms, and parmesan cheese. Sprinkle some more cheese on top.
- 5. Bake for 45 minutes. Let stand 20 minutes before cutting.
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5/5 (8)Category Main CourseCuisine American, ItalianCalories 374 per serving
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- Chop roasted veggies: when peppers and carrots are finished roasting, let cool. Remove stems from peppers (if using baby bell peppers) then chop with carrots.
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4.5/5 (6)Category EntreeCuisine ItalianTotal Time 1 hr 45 mins
- Meanwhile, in medium bowl, mix tomatoes, basil, oregano and garlic. Reserve 1/2 cup Parmesan sauce. In another medium bowl, mix remaining Parmesan sauce and broccoli.
- In 10-inch skillet, melt butter over high heat. Add mushrooms and carrots; cook 4 minutes, stirring frequently, until tender.
- Spoon and spread reserved 1/2 cup Parmesan sauce over bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 3 cooked noodles. Spread half of broccoli mixture over noodles. Top with 1 cup of the tomato mixture, 1 cup of the mozzarella cheese and half of mushroom mixture. Repeat layers, topping with remaining noodles and remaining tomato mixture. Cover tightly with sprayed foil.
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