Broccoli And Carrot Lasagna Recipes

BROCCOLI AND CARROT CHICKEN LASAGNA

Steps:

• In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of sauce into the eggs; return all to pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°, about 1 minute. Remove from the heat; stir in 1/2 cup Parmesan cheese, 1/2 teaspoon salt, nutmeg and cayenne. Set aside., In a large skillet, saute onion and garlic in remaining butter until tender. Add chicken; cook and stir until juices run clear. Stir in the broccoli, carrot and remaining salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Add parsley and pepper., In a greased 13-in. x 9-in. baking dish, layer 1/2 cup of the sauce, three noodles, half of the chicken mixture, 1/2 cup sauce and a third of the mozzarella cheese. Sprinkle with 1 tablespoon Parmesan cheese. Top with three noodles, the remaining chicken mixture, half of the remaining mozzarella, 1 tablespoon Parmesan and 1/2 cup sauce. Top with the remaining noodles. Place the remaining mozzarella slices over noodles. Top with remaining sauce; gently lift noodles away from sides of the dish, letting sauce flow underneath. Sprinkle with remaining Parmesan., Bake, uncovered, at 350° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

BROCCOLI & CAULIFLOWER LASAGNA

Steps:

• Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
• Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
• Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
• Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
• Increase heat- gradually add milk stirring continually.
• Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
• Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
• Sprinkle the parmesan and remaining smoked cheese on top.
• Cook in the centre of a preheated oven at 180°C/350°F/gas 4 for 35 minutes.

LASAGNA WITH ROASTED BROCCOLI

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.

BROCCOLI AND CARROT LASAGNA

Steps:

• Steam broccoli and carrots till tender.
• Boil lasagna noodles.
• In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
• To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
• To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
• Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

BROCCOLI AND CARROT LASAGNA

Steps:

• Steam broccoli and carrots till tender.
• Boil lasagna noodles.
• In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
• To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
• To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
• Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

RUSTIC LASAGNA

Steps:

• Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish.
• In a small bowl, combine the tomato sauce, garlic and oregano.
• In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
• Drain the noodles.
• Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
• Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
• Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
• Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
• Bake in the preheated 350°F oven for 45 minutes or until bubbling.
• Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.

BROCCOLI AND CARROT LASAGNA

Steps:

• Steam broccoli and carrots till tender.
• Boil lasagna noodles.
• In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
• To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
• To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
• Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

CREAMY BROCCOLI LASAGNA

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.

CHICKEN BROCCOLI LASAGNA

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.