SMART-CHOICE CREAMY CHEDDAR-VEGETABLE LASAGNA
When it comes to homemade lasagna, the creamier and cheesier it is, the better! This veggie lasagna is both, so we're sure the whole family will like it.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- Melt butter in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms, carrots and garlic; cook and stir 6 min. or until carrots are crisp-tender. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring constantly. Remove from heat. Stir in spinach, 1 cup cheddar and Parmesan.
- Mix cottage cheese and basil. Place 3 lasagna noodles on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the cottage cheese mixture and 2 cups vegetable mixture. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups vegetable mixture. Top with remaining noodles and vegetable mixture; cover.
- Bake 35 to 40 min. or until heated through. Top with remaining cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before serving.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 45 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
PARMESAN VEGGIE LASAGNA IN CREAM SAUCE
Taste this delicious cheesy Parmesan Veggie Lasagna in Cream Sauce and create your new favorite dish! You'll love the flavors of creamy ricotta and four-cheese blend when you taste this veggie lasagna in cream sauce.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h40m
Yield 9 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
- Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
- Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
- Bake 1 hour or until heated through, uncovering for the last 5 min.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 75 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
CREAMY VEGETABLE LASAGNA
Our Test Kitchen created this recipe for this creamy herbed vegetable lasagna. It's also a great option for a vegetarian main dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2-3 servings.
Number Of Ingredients 18
Steps:
- Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning., Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.
Nutrition Facts :
SHARP CHEDDAR "LASAGNA"
It's not like you'll never make your real lasagna again. But to surprise the family every now and then, make this easy, lasagna-like mac and cheese.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Prepare Dinner as directed on package. Meanwhile, brown meat in large skillet; drain. Stir in pasta sauce.
- Layer half each of the meat mixture and Dinner in 1-1/2-qt. casserole sprayed with cooking spray; repeat layers. Top with mozzarella.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 610, Fat 27 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 95 mg, Sodium 1500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
CREAMY LASAGNA
Love the enthusiasm your family shows when they find out they're having lasagna for dinner? Wait 'til you see how they respond to our Creamy Lasagna.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 9 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large skillet; drain. Stir in pasta sauce and water; set aside. Mix cream cheese spread and milk in medium bowl until blended. Add ricotta, 1 cup mozzarella and Italian seasoning; mix well.
- Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 6 noodle pieces, half the cream cheese mixture and 1 cup of the remaining meat sauce. Repeat layers. Top with remaining noodles and meat sauce; cover.
- Bake 45 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 10 min. before serving.
Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 85 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
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