GARDEN VEGETABLE LASAGNA
In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
- Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
- Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
- Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
- Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g
LASAGNA WITH ROASTED BROCCOLI
The broccoli part of this recipe is adapted from Molly Stevens' Blasted Broccoli in her wonderful book "All About Roasting."
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
- Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 754 milligrams, Sugar 6 grams, TransFat 0 grams
BROCCOLI, SPINACH, AND THREE-CHEESE LASAGNA
This broccoli, spinach, and three-cheese lasagna recipe is the perfect weeknight meal that's as comforting as it is delicious.
Provided by Sara Quessenberry
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup of the Parmesan,½ teaspoon salt, and ¼ teaspoon pepper. In a small bowl, combine the marinara sauce and cream.
- Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining ¼ cup of mozzarella and ¼ cup of Parmesan.
- Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.
- Toss the greens with the olive oil, lemon juice, and ¼ teaspoon each salt and pepper. Serve with the lasagna.
Nutrition Facts : Calories 833 kcal, Carbohydrate 41 g, Cholesterol 155 mg, Protein 39 g, SaturatedFat 27 g, Sodium 1502 mg, Fat 56 g, UnsaturatedFat 0 g
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
LASAGNA WITH SPICY ROASTED CAULIFLOWER
Now that I've discovered how delicious roasted cauliflower is and how easy it is to do it, that's the only way I want to cook it. It might be difficult to abstain from eating the cauliflower before you've gotten it into your lasagna.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.
- Blend the ricotta cheese, water or stock, cinnamon, salt and pepper. Set aside.
- Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 781 milligrams, Sugar 6 grams
CREAMY BROCCOLI LASAGNA
On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.-Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 17g protein.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
CHICKEN BROCCOLI LASAGNA
Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.-Lisa Reilly, Kingston, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth; bring to a boil. Boil and stir for 2 minutes. Whisk half into eggs; return all to pan. Cook and stir over low heat for about 1 minute or until mixture reaches at least 160°. Remove from heat; add 1/2 cup Parmesan, 1/2 teaspoon salt, nutmeg and cayenne. Set aside. , In a large skillet, saute onion and garlic in remaining butter until tender. Add the chicken, broccoli, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread 1/2 cup of the Parmesan custard mixture into an ungreased 13x9-in. baking dish. , Layer with a third of the noodles, half of the chicken mixture, 1/2 cup Parmesan custard, a third of the mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers. Top with remaining noodles, mozzarella and Parmesan custard. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts :
CAULIFLOWER AND BROCCOLI LASAGNA
This cauliflower and broccoli lasagna has a rich vegetable and cheese layer that tastes like cannelloni filling. It is a hearty and satisfying meal. It's also a great way to get more vegetables into your diet!
Provided by Emillie
Categories Main Dish
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 F.
- Coarsely grate the cauliflower and broccoli, including the stems. This can be done with a typical box grater, but I like to use a mandolin.
- Heat a frying pan on medium. Add the olive oil, grated vegetables, and garlic. Saute the vegetables until fully cooked, about 5-6 minutes.
- Remove from heat and allow the vegetable mixture to cool for 15 minutes while you prepare, lasagna noodles and tomato sauce. Feel free to use your favorite store-bought tomato sauce. However, it's pretty quick and easy to make your own. See the instructions below.
- When the cauliflower and broccoli have cooled, mix in the ricotta cheese. Add salt, to taste. Then stir in the egg.
- To put together the lasagna, place a small amount of sauce on the bottom of the pan followed by a layer of noodles. Add another thin layer of sauce, topped by 1/2 the broccoli filling, then noodles. Repeat the layers a second time (tomato sauce, broccoli, and noodles), topping the final layer of noodles with a bit more sauce and all of the mozzarella.
- Cover the lasagna with tin foil and bake for 25 minutes. Remove the tinfoil, then bake, uncovered for another 25 minutes until the cheese is browning and the sauce is bubbling.
- Allow to cool for 10 minutes before serving.
SALMON AND BROCCOLI LASAGNA
The beauty of this dish is there's no sauce to make. The layers of lasagna are moistened with a blend of soft cheese and cream, flecked through with dill and sharpened with a little lemon juice. It tastes quite rich so a little goes a long way, which is good as it's definitly not fat free!!! Great dinner party entree!!!
Provided by MarieRynr
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F.
- Beat together mascarpone, ricotta, cream, dill, lemon juice, salt and pepper; Chop the salmon fillet into small chunks.
- Cook the broccoli in boiling salted water for 3 minutes, then drain and cook quickly under running cold water.
- Drain again.
- Spread a little of the cream mixture over the base of an oiled shallow rectangular dish.
- Cover with a layer of lasagne, cutting it to fit and taking care not to overlap pieces.
- Spread with more cream misture, then sprinkle over a third of the salmon and broccoli.
- Repeat twice more, then finish with a last layer of lasagne, and then the remaining cream mixture.
- Sprinkle with parmesan and bake or 35 to 40 minutes, until the lasagne is cooked and the top is deep golden.
Nutrition Facts : Calories 664.6, Fat 28.2, SaturatedFat 15.3, Cholesterol 141.5, Sodium 278.4, Carbohydrate 57.9, Fiber 3.9, Sugar 2.8, Protein 44.4
BROCCOLI LASAGNA
I got this from the Real Simple magazine. It turned out GREAT, and was a big hit with my company. it is very easy to make, tasty and a little different than your typical lasagna. I am a HUGE fan of broccoli and was excited to try this. I decided to post it to make sure to save the recipe and I know that recipezaar fans will love this too!
Provided by EllaP
Categories Cheese
Time 1h10m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 339.7, Fat 23.4, SaturatedFat 13.7, Cholesterol 80.3, Sodium 622.3, Carbohydrate 14.6, Fiber 3.4, Sugar 7, Protein 18.7
BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY
Here's what you need: butter, garlic, heavy cream, black pepper, grated parmesan cheese, lasagna noodles, rotisserie chicken, broccoli, mozzarella cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 707 calories, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams
BROCCOLI SPINACH LASAGNA
Broccoli spinach lasagna
Provided by Dani
Time 55m
Number Of Ingredients 15
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!
Nutrition Facts :
BROCCOLI MUSHROOM LASAGNA
Once my mom made this lasagna, it was pretty much the only kind she ever made. I loved this lasagna before I even liked mushrooms OR broccoli.
Provided by Chelsea Ferwerda
Categories Soups
Time 1h10m
Number Of Ingredients 14
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.
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