5 Cheese Crab Lasagna With Roasted Garlic And Vegetables Recipes

ROASTED-VEGETABLE LASAGNA

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.
• Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
• Meanwhile, spray 2-quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
• Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
• Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
• Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.

ROASTED VEGETABLE AND KALE LASAGNA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
• Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
• Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
• Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
• Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
• Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
• Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.

EASY ROASTED VEGETABLE LASAGNA

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.

5-CHEESE CRAB LASAGNA WITH ROASTED GARLIC AND VEGETABLES

Steps:

• Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
• Turn oven to 375 degrees F.
• Cut tops off of the heads of garlic and discard excess skin.
• Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
• Fold up edges of foil and add 2 tsp white wine to the bottom.
• Seal packet tightly and place in oven.
• Bake 40-45 minutes or until garlic is tender when pierced.
• Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
• Roast Asparagus: Turn up heat to 400 degrees F.
• Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
• Discard ends (or save for soup).
• Pare leaves from stalks, leaving the tips intact.
• Soak asparagus in cold water for 10 minutes.
• Spray two cookie sheets (preferably with rims) with cooking spray.
• Rinse asparagus twice and drain.
• Blot dry with paper towels.
• Place in a large bowl.
• Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper.
• Toss to coat.
• Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets.
• Set bowl aside.
• Roast asparagus 8 minutes or until bright green and crisp-tender.
• Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside.
• Roast Peppers: Turn on broiler.
• Cut peppers in half vertically through the stems.
• Rinse and remove seeds, stems and soft white inner parts.
• Blot dry with a paper towel.
• Place peppers on one of the previously used cookie sheets, cut-side down.
• Broil 5 minutes.
• Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about ¾ blackened.
• Turn off broiler.
• Remove peppers to a second bowl and cover tightly with foil or plastic wrap.
• Let rest 10 minutes.
• Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions).
• After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers.
• Cut peppers into strips and place in the bowl with the leftover olive oil.
• Add 2 Tbsp finely chopped fresh basil to the bowl.
• Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl.
• Cover lightly with foil and set aside.
• There should be a little olive oil and basil left in the bowl; set bowl aside.
• Cook Noodles: When water is boiling, add noodles and cook according to package directions.
• Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top.
• Spray foil with cooking spray.
• When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching.
• Spray tops of noodles with cooking spray.
• Set aside.
• Roast Tomatoes: Turn broiler back on.
• Spray the cookie sheet used for the peppers with more cooking spray.
• Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts.
• Place tomatoes in bowl with the leftover olive oil.
• Add 1 tsp olive oil, 1 ½ tsp oregano, and 1 Tbsp chopped basil to the bowl.
• Toss tomatoes to coat.
• Arrange on cookie sheets, cut-side up.
• Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes.
• Sprinkle with 2 Tbsp grated parmesan-romano cheese.
• Broil 4 minutes.
• Carefully rotate cookie sheets 180 degrees.
• Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown.
• Peel off loose skins, if desired.
• Set sheets of tomatoes aside to cool.
• Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low.
• Add onion and sprinkle lightly with salt.
• Saute 5-8 minutes or until softened.
• Turn down heat to low.
• Squeeze roasted garlic from individual cloves into skillet.
• Stir well, mashing any whole cloves with back of spoon.
• Sprinkle with salt and cook 2-3 minutes, stirring occasionally.
• Add 5 Tbsp flour and return heat to medium low.
• Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste - turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening).
• Add ¼ cup white wine and continue stirring for 1 minute or until wine has mostly disappeared.
• Remove skillet from heat and whisk in 2 cups fat-free half-and-half.
• Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary).
• Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end).
• Turn off heat.
• Add ricotta, crab, and lemon juice.
• Stir very well.
• Taste for salt and adjust if necessary.
• Set aside.
• Assemble Lasagna: Spray a 9X13 baking dish with cooking spray.
• Arrange ¼ of noodles (3 noodles) on bottom of pan.
• Top noodles with ¼ of sauce.
• Arrange tomatoes on top of sauce.
• Top tomatoes with provel to cover.
• Add a second layer of 3 noodles.
• Press down gently but firmly.
• Add another ¼ of sauce.
• Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise.
• Choose the less beautiful spears (the rest will go on top).
• Top asparagus with sliced havarti with dill.
• Add a third layer of 3 noodles.
• Press down gently but firmly.
• Top with ¼ of sauce (half of remaining sauce).
• Arrange peppers on top of sauce.
• Cover peppers with sliced fontina.
• Add the last layer of 3 noodles.
• Press down gently and firmly.
• Top with remaining sauce.
• Top sauce with the rest of the asparagus, nicely arranged in two rows.
• Sprinkle asparagus with 1 Tbsp finely chopped fresh basil.
• Top with ½ cup grated parmesan-romano cheese.
• Sprinkle with Old Bay seasoning and spray with cooking spray.
• Cover with foil and refrigerate overnight.
• Bake Lasagna: Preheat oven to 350 degrees F.
• Bake lasagna, still covered with foil, for 30 minutes.
• Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown.
• If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done.
• Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.

5-CHEESE LASAGNE

Steps:

• Bring a large pot of salted water to a boil for the lasagne noodles.
• To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
• Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
• This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
• Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
• The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
• Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

FIVE-CHEESE LASAGNA

Steps:

• In a stockpot, cook noodles in boiling water for 5 minutes; rinse in cold water and drain. , In several large skillets, cook sausage onions until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes. , Grease ten 13-in. x 9-in. baking dishes. In each dish, layer with about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella cheese, about 1/3 cup Parmesan cheese, 1/4 cup Romano and three slices provolone. Repeat layers. Top with four noodles, about 1-1/2 cups of tomato sauce, 1 cup mozzarella cheese and about 1 tablespoon parsley. , Bake, uncovered, at 375° for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving.

ROASTED-VEGETABLE LASAGNE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
• While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
• Soak noodles in hot water just until pliable, 8 to 10 minutes.
• Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
• Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.

FIVE CHEESE LASAGNA

Steps:

• Brown ground round, onions and green pepper in skillet or dutch oven.
• When about half browned add the garlic powder, salt, pepper, oregano, basil and thyme.
• When finished browning, remove from heat and add red wine to deglaze pan.
• After deglazing, add spaghetti sauce and continue to simmer for approximately 10-15 minutes.
• The best part here is that you get to sample a little sauce and add any extras you think it needs.
• Maybe a little more garlic or pepper?
• Adjust to your tastes.
• Ladle a small amount of spaghetti sauce into a 9x13 inch pan.
• This is more to keep the noodles from sticking than anything else.
• Cover bottom of pan with DRY noodles and add more sauce.
• Top with one third of all the cheeses- mozzarella, cheddar, jack cheese& parmesan.
• Add another layer of noodles and coat with the container of ricotta cheese.
• Sprinkle generously with parmesan and more white cheeses.
• Add the final layer of noodles, the rest of the sauce, and the rest of the cheeses.
• Cover pan with aluminum foil and bake at 375 for 30 minutes.
• Reduce heat to 350 and bake for an additional 30 minutes.
• Let rest 10 minutes before serving.