Broccoli Mushroom Lasagna Food

BROCCOLI CHICKEN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, saute mushrooms and onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through., Spread 1/2 cup broccoli mixture in a greased 13x9-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese. Top with three noodles, half the remaining broccoli mixture, all the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham., Cover and bake 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

BROCCOLI & MUSHROOM LASAGNA

Steps:

• 1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. 2. In a medium saucepan, whisk flour and 1 cup of the milk until smooth. Stir in remaining 2 1/2 cups milk and bring to a boil; boil for 3 minutes, whisking constantly, until thickened. Whisk in salt, pepper, nutmeg and 1/2 cup of the Parmesan. Set aside. 3. Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli and cook 4 minutes; add mushrooms during last minute of cooking time. Using a slotted spoon, remove broccoli and mushrooms to a bowl. In the same pot, cook lasagna noodles following package directions, about 10 minutes. Drain. 4. Assemble lasagna: Spread 1/2 cup of the cheese sauce in bottom of prepared dish. Place 3 noodles over sauce, evenly spread ricotta mixture over top and add another layer of noodles. Spoon on vegetables, 2 cups of the sauce and 1/2 cup of the mozzarella. Place another layer of noodles over vegetables and top with the remaining 1 1/2 cups of cheese and remaining noodles. Evenly spread the remaining 1 cup of sauce over top and sprinkle with the remaining 1/4 cup Parmesan cheese. 5. Cover with nonstick foil and bake at 350 degrees F for 30 minutes; uncover and bake for an additional 15 minutes. Allow to stand 10 minutes before serving.

CHICKEN BROCCOLI LASAGNA

Steps:

• Preheat oven to 350 degrees. Start to cook the chicken (dice it up later) and the brocolli and saute the mushrooms over medium heat with either olive oil or butter until tender (10 minutes or so).
• Combine the soups, garlic salt, sour cream, mushrooms, chicken, onion and broccoli in a bowl and mix well.
• In a 9-by-13-inch baking pan oiled or sprayed, layer a 1/3 of the chicken mixture and three lasagna noodles, another 1/3 of chicken mixture and a 1/3 of the cheeses (keep them separate or mix them), another three noodles, a layer of chicken mixture and a 1/3 of the cheeses, then the last three noodles and the last of the chicken mixture and then the last of the cheeses. Then top with your preferred amount of Parmesan cheese.
• Bake covered with foil for 25 or 30 minutes; then remove foil and bake for another 15 or 20 minutes. Let stand for 5 minutes before serving.

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.

BROCCOLI LASAGNA

Steps:

• Preheat over to 400 degrees.
• In a large bowl, combine ricotta, broccoli, 2 cups mozzarella, 1/4 cup parmesan.
• In small bowl, combine marina sauce and cream.
• spoon layer of sauce on bottom of 9 x 13 pan, top with noodles, more sauce, cover with the cheese broccoli mixture. Repeat until it is all gone. Each layer put the noodles in a different direction it makes it easier to cut when you serve! When top layer of noodles is down, sprinkle with remaining mozzarella and parmesan.
• Cover tightly with sprayed foil and bake 40 minutes. uncover and bake until the top is golden brown.
• I double the recipe for a bigger group and use one of those "big lasagna" tins from the grocery store. bake a larger sized lasagna about 15 minutes more.
• Also great to make ahead, freeze and bake later in the week!

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY

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!