CORN AND POBLANO LASAGNA
Provided by Marcela Valladolid
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
LIGHTER LASAGNA
A lighter version of a classic. If you want to use regular lasagna noodles and boil them first, omit the vegetable juice.
Provided by ZOO66
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
- Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
- Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
- Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 24 g, Cholesterol 73.9 mg, Fat 9.2 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 3.6 g, Sodium 663.1 mg, Sugar 6.4 g
LIGHT LINGUINE CARBONARA
When we have to rush off at night, I make this speedy pasta with veggies and bacon. Serve with breadsticks or garlic toast, and dinner's done. -Mary Jo Miller, Mansfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions, adding peas during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Stir in 1/4 cup cheese and bacon; remove from heat., Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.
Nutrition Facts : Calories 349 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 366mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 19g protein.
MEXICAN LASAGNA LITE
This is a lower-fat version of a popular Tex-Mex style casserole. You can increase or decrease the number of tortillas used in order to fit your tray. I'm obviously using low- and no-fat ingredients which can be substituted successfully with full fat versions with great results. If needed, this can all be prepared ahead of time and refrigerated to store. Hope you enjoy!
Provided by Katherine Howley
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
- Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
- Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
- Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.4 g, Cholesterol 79.8 mg, Fat 11.9 g, Fiber 8.2 g, Protein 40 g, SaturatedFat 4.7 g, Sodium 1751.1 mg, Sugar 6.7 g
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