Vegetable Lasagna Toss Food

VEGETABLE LASAGNA

Steps:

• Heat oven to 375°F.
• Melt butter in medium saucepan on low heat. Stir in flour and pepper; cook and stir 2 min. or until bubbly. Gradually stir in broth; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Stir in 3/4 cup Parmesan.
• Heat dressing in large skillet on medium-high heat. Add carrots; cook and stir 4 min. Stir in peas and garlic; cook 1 min. or until carrots are crisp-tender, stirring occasionally. Set aside. Mix ricotta and remaining Parmesan until blended.
• Spread 1/4 cup of the Parmesan sauce onto bottom of 13x9-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 mozzarella and 1/3 of the remaining Parmesan sauce; repeat layers. Top with remaining noodles, Parmesan sauce, vegetable mixture and mozzarella; cover.
• Bake 40 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

LASAGNA TOSS

Steps:

• Preheat oven to 350°. In a large skillet, brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove 1 cup meat sauce; set aside. Stir noodles into the remaining sauce. Place half of the noodle mixture in a greased 2-qt. baking dish. Cover with cottage cheese and 1 cup mozzarella cheese. , Add remaining noodle mixture; top with reserved meat sauce and remaining 1 cup mozzarella cheese. Sprinkle with Parmesan cheese. Cover; bake for 20-25 minutes. Let stand 5 minutes before serving. If desired, sprinkle with basil.

VEGETABLE LASAGNA WITH WHITE SAUCE

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.

VEGETABLE NOT-SAGNA PASTA TOSS

Steps:

• Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
• Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
• Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
• Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
• Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

VEGETABLE LASAGNA

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.

VEGETABLE LASAGNA WITH BECHAMEL

Steps:

• For Vegetables set colander in large bowl.
• Add eggplant; toss with generous amount of salt.
• Let stand for about 30 minutes.
• Heat oil in heavy large pot over medium-high heat.
• Add onion, celery and carrot.
• Sauté until onion is translucent, about 8 minutes.
• Add eggplant, potatoes, pepper, zucchini and broth.
• Cover and cook 5 minutes, stirring once.
• Uncover and cook until vegetables are tender, stirring often, about 10 minutes longer.
• Season with salt and pepper.
• For Sauce: Melt butter in large sauce pan over medium heat.
• Whisk in flour.
• Whisk 2 minutes.
• Gradually whisk in milk.
• Cook until mixture comes to a boil, Whisking often,about 15 minutes.
• Remove from heat.
• Season with salt and pepper.
• Preheat oven 375°F.
• Lightly butter 13x9x2-inch glass baking pan.
• Cook Lasagna noodles in large pot of boiling water until tender but still firm to bite.
• Drain; rinse under cold water.
• Spoon 1 cup of sauce over bottom of dish.
• Arrange 5 lasagna noddles atop sauce, overlapping slightly.
• Spoon half of vegetables over noodles.
• Spoon 1 1/2 cups sauce over veggies.
• Sprinkle 3/4 cup parmesan cheese over sauce.
• Repeat layering one time.
• Top with 5 lasagna noodles.
• Spoon remaining sauce over noodles.
• Top with remaining Parmesan cheese (Can be made one day ahead and then cover and chill).
• Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled).

VEGETABLE LASAGNA

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!