CHEESY VEGETABLE LASAGNA
A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.
Provided by Rachel
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g
SLOW-COOKER CHEESY WHITE LASAGNA
Here's my best version of my favorite food-lasagna! The recipe is a winner, so it's worth the extra prep. You'll have plenty of time to plan side dishes while the main dish is cooking. -Suzanne Smith, Bluffton, Indiana
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray., In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside., In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil., Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 603 calories, Fat 35g fat (19g saturated fat), Cholesterol 165mg cholesterol, Sodium 1086mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 40g protein.
SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA
This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
- Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
- Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g
WHITE CHEESE VEGETABLE LASAGNA
A delicious, cheesy, no meat meal, that's filling and satisfying. You might even get your kids to eat this one, since most kids love cheese. Although I love tomato sauce based lasagnas, I find that the white sauce goes better with the vegetables in this recipe. Buon appetito!
Provided by Irishcolleen
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350º F.
- Fill a 9x13 inch baking pan with salted, very hot tap water. Soak lasagna noodles in this for 10 minutes. Drain and set aside.
- Combine and steam carrots, broccoli, mushrooms, and zucchini in microwave for about 4 minutes. Drain any liquid from vegetables. Gently toss with salt and pepper to taste.
- Melt butter in saucepan. Sauté onions and garlic over medium heat, stirring often until onions are transparent.
- Add flour, salt, and pepper. Cook until bubbly.
- Add broth, milk, oregano, basil and 2 tablespoons parsley. Boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Remove from heat and set aside.
- Spread 1/3 of the sauce into 9x13 inch baking pan. Top with 3 of the lasagna noodles.
- Spread 1 container of ricotta cheese on top of noodles. Top with ½ of the spinach. Top spinach with ½ of the combined vegetables.
- Arrange with another layer of 3 noodles, half of the remaining ricotta, ½ of the parmesan cheese, remaining spinach, vegetables and mozzarella, and 1/3 of the sauce.
- Arrange remaining 3 noodles over top. Spread remainder of sauce; sprinkle with remainder of the parmesan cheese and parsley.
- Bake in preheated oven for 35-40 minutes, or until bubbly.
Nutrition Facts : Calories 469.4, Fat 29.2, SaturatedFat 17.7, Cholesterol 96.2, Sodium 650.6, Carbohydrate 26.6, Fiber 2.2, Sugar 2.9, Protein 25.7
VEGETABLE LASAGNA WITH WHITE SAUCE
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
Provided by Grannydragon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice zucchini. Coarsely chop broccoli and spinach.
- In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
- In medium bowl, with fork, mix ricotta and eggs; set aside.
- Prepare lasagna noodles as label directs. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
- In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
- Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
Nutrition Facts : Calories 494.4, Fat 26.6, SaturatedFat 15.7, Cholesterol 129.7, Sodium 586.8, Carbohydrate 39.6, Fiber 3.5, Sugar 3, Protein 25.4
CHEESY WHITE VEGETABLE LASAGNA
Give this white vegetable lasagna its creamy, cheesy appeal with Alfredo pasta sauce, melted mozzarella and cottage cheese. Cheesy White Vegetable Lasagna might be your new weeknight go-to!
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Cut each zucchini lengthwise into 5 thin slices. Brush zucchini slices with 1 tsp. oil. Cook zucchini, in batches, in large skillet on medium-high heat 2 to 3 min. on each side or until crisp-tender. Cool.
- Meanwhile, heat remaining oil in same skillet on medium-high heat. Add carrots, onions and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Stir in pasta sauce, basil and pepper. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally.
- Combine mozzarella and Parmesan. Mix 1 cup mozzarella mixture with egg, cottage cheese and nutmeg. Layer 3 noodles, 1/3 sauce mixture, half the cottage cheese mixture, half the zucchini and 1/3 of the nuts in 8-inch square baking dish sprayed with cooking spray; repeat layers, alternating direction of zucchini in each layer. Top with remaining noodles, sauce and nuts.
- Bake, covered, 20 min. Uncover; sprinkle with remaining mozzarella mixture. Bake, uncovered, 20 min. or until heated through. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
VEGETABLE LASAGNA
This is such a tasty and versatile vegetable dish! You can vary the type of peppers if they are out of season & expensive, you can add chopped spinach or sliced mushrooms. You can eliminate the wine & increase the amount of milk or broth if you choose.I use whole wheat lasagna to make it even healthier!
Provided by CountryLady
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
- Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside.
- Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
- Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside.
- Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
- Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
- Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.
Nutrition Facts : Calories 426.7, Fat 29, SaturatedFat 15.3, Cholesterol 73.7, Sodium 804.8, Carbohydrate 21.7, Fiber 3.7, Sugar 7.2, Protein 18
CHEESY VEGGIE LASAGNA
This is my daughter-in-law's recipe. It's tasty and a little different from usual lasagna recipes. You won't even miss the meat! -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 lasagnas (9 servings each).
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside. , In each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place 3 noodles over spaghetti sauce in each dish. , Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 lasagna noodles and half of green beans. Top each with remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each. , Cover and freeze 1 casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375° for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 1-1/4 to 1-1/2 hours or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 320 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 713mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
WHITE VEGETABLE LASAGNA
Everything you could ever ask for from a veggie lasagna. Try it, I know you'll be glad you did! Feel free to add whatever vegetables you fancy.
Provided by ladywisconsin
Categories Spinach
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- On a cookie sheet, place sliced eggplant, zucchini and carrots.Drizzle with olive oil and salt, bake until veggies get some color.
- Sauté onions & garlic in butter until garlic is fragrant and onions are semi-translucent.
- Add zucchini, carrots and eggplant to onions.
- Also add canned mushrooms, drained spinach & tomatoes to veggies.
- Mix corn starch and water, add to veggies over heat.
- Mix ricotta, milk and egg together.
- Grease pan.
- Pour a little Alfredo sauce on bottom of pan.
- Press one layer lasagna noodles into sauce.
- Layer 1/3 veggies, 1/3 cheese and more sauce.
- Repeat twice more, until at the top of the pan.
- Sprinkle 1-2 cups mozzarella cheese on top.
- Cover and bake 30 minutes.
- Remove cover, bake until cheese is browned.
- Serve with garlic bread.
Nutrition Facts : Calories 308.9, Fat 12.8, SaturatedFat 7.4, Cholesterol 68.9, Sodium 311.2, Carbohydrate 33.3, Fiber 5.7, Sugar 6.5, Protein 17.6
VEGETABLE LASAGNA
Chock full of vegetables, delicious cheesiness, and everything that we love, this family favorite isn't made NEARLY enough! No need to boil the lasagna noodles ahead of time makes this a fast(er) version - no waiting or burned fingers!
Provided by Lizzymommy
Categories One Dish Meal
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375.
- Mix the ricotta, 3 cups mozzarella, parmesan, egg, 2 tablespoons minced garlic, and Italian Seasoning in a large bowl. Set aside.
- In a very large pan or dutch oven, saute the remaining garlic in the olive oil. Add the mushrooms, zucchini, yellow squash, and carrot, and cook until the squash is translucent and slightly browned. Add the spinach to the pan, and cook briefly until limp.
- Pour in the pasta sauce and water, and bring to a boil. Add the frozen broccoli florets, and cook until thawed.
- In a 9x13 pan, put one or two ladles full of the sauce mixture (with as few of the vegetables as possible). Then start building your lasagna as follows: uncooked lasagna noodles, one third of the cheese mixture, one third of the sauce, repeat. When finished, sprinkle the reserved mozzarella on top.
- Bake, covered with aluminum foil, for 45 minutes. Uncover and continue baking for 10-15 minutes longer, until the cheese is brown and bubbly.
- Delicious with a crisp salad and italian bread on the side!
Nutrition Facts : Calories 571.2, Fat 28.2, SaturatedFat 14.8, Cholesterol 112.8, Sodium 865, Carbohydrate 48.5, Fiber 4.9, Sugar 11.6, Protein 31
WHITE VEGETABLE LASAGNA
Inspired by RSC#11 ingredients. Do you like Spinach Artichoke Dip? If you do, you're sure to enjoy this. If you cut up the veggies and shred the cheese ahead it will be quicker to throw together. You could also assemble it the night before and then bake it the next day. I'm sure this would be great with chicken, shrimp or ground beef but I wanted it to be a Vegetarian entry. Go ahead, try it and impress your family and friends.
Provided by Engrossed
Categories Cheese
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Cook noodles according to package instructions.
- Roasted Veggies:.
- Preheat oven to 400°F.
- Toss zucchini, bell pepper and mushrooms with olive oil.
- Spread evenly onto a large baking sheet with 1/2" sides.
- Bake for 30 minutes. Drain liquid.
- Sauce:.
- While the veggies are roasting, heat olive oil over medium heat. Add shallots and saute for about 3 minutes until lightly browned.
- Add garlic and italian seasoning and saute for 2 more minutes.
- Stir in flour.
- Stir in the remaining sauce ingredients and simmer, stirring often, over low heat for about 20 minutes or until cheese is melted. You can keep it simmering over very low heat while you finish other prep work.
- Filling:.
- Stir together all filling ingredients except the mozzarella.
- Assembly:.
- Spread about 1/2 cup of the sauce across the bottom of a 13x9 baking dish.
- Layer one third of the noodles, half of the vegetables, 1 cup of mozzarella, and half of the filling.
- Repeat one third of noodles, half of veggies, 1 cup mozzarella and remaining filling.
- Top with last third of noodles, remaining sauce and last cup of mozzarella cheese.
- Cover loosely with foil and bake for 30 minutes at 400°F.
- Remove foil and bake another 15 minutes.
Nutrition Facts : Calories 438.6, Fat 16, SaturatedFat 8.2, Cholesterol 63.7, Sodium 595.2, Carbohydrate 45.9, Fiber 6.3, Sugar 8.7, Protein 29.3
CHEESY VEGETABLE LASAGNA
Make and share this Cheesy Vegetable Lasagna recipe from Food.com.
Provided by Paris D
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. When oil is hot, add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.
- In a small bowl combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 430.5, Fat 18.9, SaturatedFat 10.2, Cholesterol 61.2, Sodium 716.6, Carbohydrate 35.3, Fiber 4.9, Sugar 8.8, Protein 31.8
More about "cheesy white vegetable lasagna food"
CHEESY WHITE LASAGNA RECIPE | CDKITCHEN.COM
From cdkitchen.com
3/5 (1)Total Time 2 hrsServings 8Calories 327 per serving
CHEESY VEGETABLE LASAGNA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHITE LASAGNA RECIPE (WITH BéCHAMEL, ITALIAN SAUSAGE, AND …
From thekitchn.com
HOW TO MAKE CHEESY VEGETABLE LASAGNA | LASAGNA RECIPE - YOUTUBE
From youtube.com
CHEESY WHITE VEGETABLE LASAGNA RECIPES - EASY RECIPES
From recipegoulash.cc
BEST VEGETABLE LASAGNA WITH WHITE SAUCE - KEY TO MY LIME
From keytomylime.com
THIS LASAGNA IS PACKED FULL OF CHEESE & VEGETABLES — …
From nzherald.co.nz
CHEESY VEGETARIAN VEGGIE LASAGNA | ONCE A MONTH MEALS
From onceamonthmeals.com
10 BEST WHITE VEGETARIAN LASAGNA RECIPES | YUMMLY
From yummly.com
CHEESY VEGETABLE LASAGNA RECIPE | WILTON
From wilton.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love