SUMMER VEG LASAGNE
This is a brilliant dish for days when you want comfort food, but with a bit of zing. It's packed with green veggies, silky fresh pasta, and fragrant lemon. Plus, using cottage cheese instead of the traditional béchamel sauce means that it's not only quicker, but less indulgent, too.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's 30-Minute Meals Vegetables Lasagne Pasta & risotto Pasta Bake
Time 25m
Yield 6 - 8
Number Of Ingredients 15
Steps:
- Preheat the grill to full whack.
- Trim and finely slice the spring onions.
- Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovies (save the rest for another day).
- Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.
- Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.
- Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.
- Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.
- Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper.
- Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese - the consistency should be creamy and loose.
- Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
- Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.
- Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.
- Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan.
- Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8 minutes, or until golden and gorgeous. Delicious served with a seasonal green salad.
Nutrition Facts : Calories 491 calories, Fat 20.3 g fat, SaturatedFat 12.1 g saturated fat, Protein 29.6 g protein, Carbohydrate 48.1 g carbohydrate, Sugar 11.9 g sugar, Sodium 1.1 g salt, Fiber 7.9 g fibre
CREAMY ASPARAGUS & SALMON PASTA
Leftover salmon gets a recipe remake with bowtie pasta, fresh asparagus, and dill in this super simple Parmesan cream sauce that makes meal prep a breeze.
Provided by Heidi
Categories Main Course
Time 22m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
- When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
- While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
- Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
- Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.
Nutrition Facts : Calories 661 kcal, Carbohydrate 61 g, Protein 24 g, Fat 36 g, SaturatedFat 20 g, Cholesterol 139 mg, Sodium 190 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ASPARAGUS LASAGNA
I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking. -Bev Angelbrandt, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, zest and nutmeg until cheese is melted., Spread about 3/4 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 359 calories, Fat 20g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 567mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
ASPARAGUS AND SMOKED SALMON BUNDLES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 side servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
- Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
ASPARAGUS, BROAD BEAN & SMOKED SALMON PASTA
A seasonal supper or lunch
Provided by Maxine Clark
Categories Brunch, Dinner, Lunch, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.
- Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin - make a nick in the tops and pop the beans out.
- Trim the asparagus - if it's young, it won't need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until "al dente".
- Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.
Nutrition Facts : Calories 626 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.35 milligram of sodium
ASPARAGUS LASAGNA
This dish has a nice flavor and is fairly easy to make. Ham, asparagus spears, mozzarella and a wonderful garlic and thyme white sauce make this lasagna different than any you have ever tasted.
Provided by Wendy Hansen
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
- Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
- Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
- Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 388 calories, Carbohydrate 33.2 g, Cholesterol 44.3 mg, Fat 18.8 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 7.4 g, Sodium 1008 mg, Sugar 5.7 g
ASPARAGUS LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
- In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
- In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
- Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
SALMON AND ASPARAGUS IN FOIL
This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
- Spray the center of each foil sheet with non-stick cooking spray.
- Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
- Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
- Bring up the sides of foil and fold top over twice.
- Seal ends, leaving room for air to circulate inside the packet.
- Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
- Serve with lemon wedges on the side.
- Please use caution when opening the foil packs, as the steam is very hot.
ASPARAGUS PASTA 'N' SALMON
Asparagus and a light lemon dressing make this pasta salad perfect for spring dinners. Grilling the salmon gives it great flavor.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork. , Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper., In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon.
Nutrition Facts :
SALMON AND ASPARAGUS LASAGNE
Another wonderful recipe from Sophie Grigson. This beautiful dish does require some effort. When fresh asparagus is in season this is an absolute joy. You must make your own bechamel sauce otherwise there is no point. If you really want to impress somebody then this is the dish to make. . . .
Provided by robd16
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- First make the bechemel. Stud the onion halves with the cloves and put them in a pan with the bay leaves and the milk. Heat until hot but not boiling, turn the heat down to an absolute minimum and leave to infuse for 20 minutes.
- Discard the onion, cloves and bay leaves, put the saffron into a small dish and infuse in 1 tbsp boiling water.
- Melt the butter in a large saucepan then add the flour, stir for 1 minute and take off the heat and gradually add the hot infused milk.
- Return to the heat, add the dill if using and gently simmer for 10 minutes stirring constantly until as thick as quite thick pouring cream.
- Season with salt, pepper and nutmeg and stir in the saffron, taste and adjust seasoning if necessary.
- While the sauce is simmering, simmer the asparagus over a medium heat for 4 minutes only and run under a cold tap to halt the cooking process. It should be slightly underdone.
- Slice the salmon thinly at a 45 degree angle across the grain
- Preheat the oven to 200C/400°F.
- To assemble the lasagne you need a large oven proof dish. Start with a thin layer of bechemel, then a layer of lasagne DO NOT OVERLAP THE LASAGNE SHEETS.
- More bechemel then all of the asparagus in a single layer, cover with bechemel then another layer of lasagne.
- Another thin layer of bechemel, then the slices of salmon and more bechemel to cover.
- 1 more layer of lasagne sheets, the rest of the bechemel and finish with the parmesan cheese on top.
- Bake for 45 minutes until the top is nicely browned.
- Delicious!
CHICKEN AND ASPARAGUS LASAGNA
Provided by Le Poulet du Québec
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).In a skillet, heat oil over medium heat, add cubed chicken and brown for about 5 minutes.Season and keep hot.To make béchamel, melt butter in a big pot over medium heat, add flour and whisk for about 2 minutes.Add milk and wine, whisking all the while. Bring to a boil, and cook about 8 minutes, stirring constantly.Stir in lemon peel, salt, pepper and cottage cheese. Remove from heat.In a 9" x 13" (23 cm x 33 cm) ovenproof dish, spread one fourth of the béchamel, cover with 4 lasagna noodles, part of the browned chicken, asparagus and mozzarella.Repeat to make 3 layers and sprinkle Parmesan over top.Bake approximately 15 minutes.Cool a few minutes at room temperature before serving.
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- Place salmon in a large steamer lined with baking paper; season to taste. Cover; cook over a large saucepan of boiling water (make sure steamer doesn't touch water) 8-10 minutes, until just cooked through.
- Melt butter in a large saucepan on medium. Cook leek, stirring occasionally, 8-10 minutes, until tender. Add flour; cook, stirring, 1 minute. Remove from heat.
- Gradually pour in milk, whisking constantly until smooth. Return to heat; bring to the boil, stirring, until sauce boils and thickens. Simmer 3 minutes.
SALMON AND ASPARAGUS TRAYBAKE RECIPE - SAINSBURY'S …
From sainsburysmagazine.co.uk
4/5 (60)Category MainServings 4Total Time 30 mins
- Combine all the butter ingredients in a mixing bowl and beat everything together well. Spoon onto a sheet of baking paper and shape into a log. Roll up neatly, twist the ends and pop in the freezer for 10 minutes to chill and firm up.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a large roasting tray with baking paper. Put the salmon fillets on the tray and season lightly, then arrange 2 slices of lemon on top of each one. Cut 4 thick discs from the chilled butter and place a disc on top of each fillet (leftover butter can be kept chilled, or frozen). Add the asparagus around the salmon on the baking tray.
- Cook for 15 minutes until the butter has melted, the salmon is cooked through and the asparagus is tender and lightly golden. Halfway through cooking, baste the salmon and asparagus with the melted preserved lemon butter.
ONE-PAN SALMON ASPARAGUS RECIPE (VIDEO) - …
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4.9/5 (80)Total Time 20 minsCategory Easy
- Preheat oven to 450˚F with oven rack in top third. Line large rimmed baking sheet with parchment paper, trimming the paper to just fit so it doesn't go over edges of pan (this prevents the paper from charring under broiler).
- Place salmon filets in a row down the center of your lined baking pan. Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper.
SALMON AND ASPARAGUS LASAGNE — CO-OP - CO-OP RECIPES
From coop.co.uk
Cuisine ['Italian']Total Time 1 hr 10 minsCategory ['Dinner']Calories 669 per serving
- Put a very large piece of foil on a baking tray and lay the salmon portions on one half, leaving gaps in between
QUICK PRAWN, SPINACH AND SALMON LASAGNE RECIPE | …
From deliciousmagazine.co.uk
Cuisine Italian RecipesCategory Seafood Curry RecipesServings 2Total Time 40 mins
- Preheat the oven to 200°C/fan180°C/gas 6. Place the spinach in a large colander, pour over a kettle of boiling water, then refresh under cold running water. Squeeze very well to remove all the excess water, then season well.
- Pour a third of the parsley sauce into a small (25cm x 15cm) buttered gratin dish and spread into an even layer. Top with half the spinach, half the salmon and half the prawns, then cover with a lasagne sheet. Pour half the remaining sauce over, then repeat with the rest of the spinach, salmon and prawns. Top with another lasagne sheet, pour the rest of the sauce over, scatter with the Parmesan and nutmeg and season.
- Place the lasagne on a baking sheet and bake for 20-25 minutes until bubbling-hot and cooked through. Serve with garlic bread or a green salad.
SALMON-ASPARAGUS LASAGNA ROLLS - BETTER HOMES & GARDENS
From bhg.com
5/5 (4)Calories 561 per servingTotal Time 1 hr 40 mins
- Preheat oven to 350°F. Lightly grease a 2-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions, adding fresh or frozen asparagus for the last 3 minutes of cooking. Using tongs, transfer asparagus to a colander; drain. Rinse with cold water; drain again. Remove from colander. Drain noodles in colander. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
- Meanwhile, for filling, in a medium bowl combine cream cheese, 1/2 cup of the Pecorino Romano cheese, and the 2 tablespoons milk. Gently stir in salmon. Spread about 2 tablespoons of the filling over each lasagna noodle. Place 3 or 4 stalks of asparagus at one end; roll up each noodle into a spiral. Place lasagna rolls, seam sides down, in the prepared baking dish.
- For sauce, in another medium bowl combine soup, the 1/4 cup milk, and the lemon peel. Pour over lasagna rolls. Sprinkle with the remaining 1/2 cup Pecorino Romano cheese.
- Bake, covered, for 35 minutes. Bake, uncovered, about 10 minutes more or until mixture is heated through and cheese is lightly browned. Let stand for 10 minutes before serving.
SMOKED SALMON, RICOTTA AND ASPARAGUS FREEFORM …
From nzherald.co.nz
Estimated Reading Time 4 mins
- Cook asparagus in salted, boiling water for 2 to 3 minutes, then drain well. Season ricotta with salt and pepper to taste.
- Cook lasagne sheets in a large saucepan of boiling, salted water for 3 to 5 minutes or according to packet instructions until al dente. Remove with a slotted spoon and dab on paper towels to remove excess water. Trim lasagne sheets to give eight equal squares.
- To assemble, place one hot lasagne square on each plate. Top each with 1 heaped tablespoon of ricotta, some hot asparagus and sliced salmon. Cover with a second square of lasagne and more ricotta and salmon. Serve immediately with lemon wedges on the side to squeeze over.
ASPARAGUS AND RICOTTA LASAGNE RECIPE | DELICIOUS. …
From deliciousmagazine.co.uk
Cuisine Italian RecipesTotal Time 20 minsCategory Gnocchi RecipesCalories 337 per serving
- Heat the olive oil in a frying pan. Finely slice the garlic cloves, then gently fry for 30 seconds. Add a splash of dry white wine and bubble for a minute, then stir in the ricotta and whipping cream. Season.
- Meanwhile bring a pan of water to the boil. Trim the asparagus spears, then blanch for 2-3 minutes. Drain, refresh in cold water, then chop into 3cm pieces and add to the frying pan. Shred the mint leaves, then add with the lemon zest and juice. Stir in the parmesan.
- Bring another pan of salted water to the boil, then cook the lasagne sheets, in batches if necessary, for 2 minutes. Drain well, then put a lasagne sheet on each of 4 plates. Divide half the mixture among them, then top each with another lasagne sheet and the rest of the asparagus mixture. Serve with another drizzle of extra-virgin olive oil and a scattering of extra lemon zest and grated parmesan.
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Cuisine ItalianCategory MainsServings 6Total Time 1 hr 20 mins
- Preheat oven to 200°C. Grease a 10-cup-capacity baking dish. Add lemon, bay leaves, peppercorns and 6 cups of water to a frying pan over a medium heat. When mixture comes to a simmer, add salmon. Cover and reduce heat to low. Cook for 10 minutes or until just cooked. Use a slotted spoon to transfer to a plate. Cool.
- Meanwhile, melt butter in a pan over medium heat. Whisk in flour. Cook for 2 minutes. Remove from heat and whisk in milk until smooth. Return to the heat and whisk until the sauce comes to a boil and thickens. Reduce heat to low and simmer for 2 minutes. Remove from heat and stir in cheese. Cool. Stir in egg and season.
- Flake salmon. Squeeze out excess water from spinach. Combine with salmon, prawns and dill in a bowl. Set aside.
- Spread 1/4 of the sauce over the base of dish. Top with 1/3 of pasta. Spread over half of the seafood mixture. Repeat layers. Finish with remaining sauce and parmesan. Bake for 40 minutes until golden.
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- Cook the pasta in a pan of boiling water for 3-4 mins or until soft. Add the asparagus for the last 2 mins. Drain, remove the asparagus, then set aside the pasta.
- Arrange 3 pieces of pasta per plate in folds. Add a spoonful of ricotta to each, then some asparagus and a slice of the salmon.
- Finish each plate with a dollop of ricotta and pesto. Top with the lemon zest, chilli flakes, if using, basil leaves and black pepper.
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