Broccoli Carrot And Mushroom Lasagne Food

CREAMY BROCCOLI LASAGNA

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.

ALL VEGGIE LASAGNA

Steps:

• Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce., Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella., Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.

BROCCOLI MUSHROOM LASAGNA

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.

BROCCOLI, CARROT AND MUSHROOM LASAGNE

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.