Broccoli Spinach Lasagna Food

BROCCOLI SPINACH LASAGNA

Steps:

• In a medium bowl, mix 2 cups of whole milk with 2 tbsp of all purpose flour (or cornstarch if gluten free lasagna), mix well and safe for later.
• Using a medium saucepan heat up oil and butter, add the onion, bell pepper, garlic and broccoli together and stir, cook for about 5-7 minutes stirring occasionally. Then add the salt, garlic powder, basil, oregano powder and black pepper.
• Cook for a few more minutes and add the milk, stir all together and add the spinach, cook for another 5 minutes mixing together and remove from heat.
• In a lasagna pan add a thin layer of the vegetables mix and cover with lasagna ready to bake sheets, then repeat the process, adding filling between the pasta sheets. Over the last layer add abundant cheese. Bake for 45 min at 350f.
• Enjoy with salad and garlic rolls!

BROCCOLI-SPINACH LASAGNA

Steps:

• Directions Preheat oven to 350°F. In large pot of boiling water, cook broccoli 1 minute. Rinse and drain. Add noodles to boiling water, and cook 2 minutes less than package directions. Drain. Meanwhile, in large skillet, heat oil. Add onion, bell pepper, garlic, ¼ tsp. each salt and pepper, and cook over medium-low heat until onion is golden, about 12 minutes. Stir in broccoli. Turn heat to medium, cook for about 3 minutes, until the broccoli turns a brighter green. Add spinach, stir, then remove from heat. Combine ricotta, mozzarella, 1 cup Parmesan, pesto and 1 tsp. salt and ½ tsp. pepper. In an oiled 9 by 13 inch pan, layer 4 noodles, ⅓ ricotta mixture and ½ vegetable mixture. Repeat. Finish with 4 noodles, ⅓ ricotta mixture and ⅓ cup Parmesan. Cover and bake 30 minutes. Uncover and bake an additional 25 minutes. Let stand 15 minutes before serving.

BROCCOLI & CAULIFLOWER LASAGNA

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.

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!