Broccoli And Three Cheese Lasagna Recipes

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BROCCOLI, SPINACH, AND THREE-CHEESE LASAGNA



Broccoli, Spinach, and Three-Cheese Lasagna image

This broccoli, spinach, and three-cheese lasagna recipe is the perfect weeknight meal that's as comforting as it is delicious.

Provided by Sara Quessenberry

Time 1h10m

Number Of Ingredients 11

1 15-ounce container ricotta (about 1¾ cups)
1 pound frozen broccoli florets-thawed, patted dry, and chopped
2.25 cups grated mozzarella (9 ounces)
0.5 cup grated Parmesan (2 ounces)
kosher salt and black pepper
1 16-ounce jar marinara sauce
0.5 cup heavy cream
8 no-boil lasagna noodles
2 tablespoons olive oil, plus more for the foil
4 cups mixed greens
1 tablespoon fresh lemon juice

Steps:

  • Heat oven to 400ºF. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup of the Parmesan,½ teaspoon salt, and ¼ teaspoon pepper. In a small bowl, combine the marinara sauce and cream.
  • Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining ¼ cup of mozzarella and ¼ cup of Parmesan.
  • Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.
  • Toss the greens with the olive oil, lemon juice, and ¼ teaspoon each salt and pepper. Serve with the lasagna.

Nutrition Facts : Calories 833 kcal, Carbohydrate 41 g, Cholesterol 155 mg, Protein 39 g, SaturatedFat 27 g, Sodium 1502 mg, Fat 56 g, UnsaturatedFat 0 g

BROCCOLI AND THREE CHEESE LASAGNA



Broccoli and Three Cheese Lasagna image

Provided by Tara Ziegmont

Categories     Main Course     Main Dish

Number Of Ingredients 9

15 ounces ricotta (about 1 3/4 cups)
1 pounds broccoli floret (froze, thawed, patted dry, and chopped)
3 cups mozzarella (shredded, divided)
1 cups Parmesan (grated, divided)
salt and black pepper
2 2-quart jars marinara sauce (we used our homemade)
1/2 cups heavy cream
8 no-boil lasagna noodles
2 tablespoons olive oil (plus more for the foil)

Steps:

  • Preheat oven to 400º F.
  • In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a small bowl, combine the marinara sauce and cream.
  • Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining cup of mozzarella and 1/2 cup of Parmesan.
  • Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.
  • Toss the greens with the olive oil, lemon juice, and ¼ teaspoon each salt and pepper. Serve with the lasagna.

THREE CHEESE VEGETABLE LASAGNA



Three Cheese Vegetable Lasagna image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 20

1 box lasagna noodles
4 tablespoons butter, divided
2 teaspoons smoked paprika, divided
1 teaspoon crushed red pepper flakes
4 tablespoons panko bread crumbs
1/2 cup grated Parmesan, divided
1 tablespoon freshly chopped parsley leaves
2 to 3 tablespoons olive oil
1 cup broccoli florets
1 cup cauliflower
1 cup seeded and chopped zucchini
1 cup seeded and chopped squash
Kosher salt and freshly cracked black pepper
1 medium onion, diced
4 tablespoons all-purpose flour
1 tablespoon minced garlic
2 1/2 cups milk
1 cup vegetable stock
1 1/2 cups cottage cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
  • In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
  • In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
  • In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
  • Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

BROCCOLI AND THREE CHEESE LASAGNA



BROCCOLI AND THREE CHEESE LASAGNA image

Number Of Ingredients 10

1 tub ricotta cheese (1 3/4 cup)
2 1/4 cup mozzarella cheese grated
1/2 cup Parmesan cheese grated
2 eggs
1 bunch fresh broccoli, chopped, lightly steamed, drained and cooled
1 red pepper, chopped
2 cups (1 jar) good quality marinara (tomato)sauce
1/2 cup cream
red pepper flakes
oven ready lasagna noodles

Steps:

  • Preheat oven to 400 F. In a large bowl, combine ricotta, 2 cups mozzarella, 1/4 cup Parmesan, chopped red pepper, eggs, 1/2 tsp. salt, 1/2 tsp. pepper and broccoli. In a small bowl, combine sauce, cream, red pepper flakes. In a cassarole or lasagna pan, place a small amount of sauce mix to cover bottom. Place a layer of lasagna noodles. Place 1/3 of cheese mixture and 1/3 of sauce mixure. Repeat layering twice. Top with any remaining sauce, mozzarella and Parmesan. Cover tightly with lid or foil. Bake for 40 minutes. Uncover and bake for 15 minutes. Remove from oven and let stand for at least 15 minutes.

THREE-CHEESE LASAGNA



Three-Cheese Lasagna image

With all the flavors of lasagna with none of the layering, this recipe is as easy as it is delicious.-Del Mason of Martensville, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 11

2 pounds ground beef
1/2 cup chopped onion
1 package (6.4 ounces) lasagna dinner mix
2-1/4 cups hot water
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
1 cup 4% cottage cheese
1/4 cup grated Parmesan cheese
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

Nutrition Facts : Calories 384 calories, Fat 16g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 1012mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 34g protein.

CREAMY BROCCOLI LASAGNA



Creamy Broccoli Lasagna image

On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.-Launa Shoemaker, Landrum, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

9 uncooked lasagna noodles
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2-1/2 cups whole milk
6 cups broccoli florets
1-1/2 cups 4% cottage cheese
2 jars (4-1/2 ounces each) sliced mushrooms, drained
2 packages (6 ounces each) slices Swiss cheese

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.

Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 17g protein.

THREE-CHEESE BROCCOLI MANICOTTI



Three-Cheese Broccoli Manicotti image

This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.

Provided by Chef John

Categories     Manicotti

Time 1h40m

Yield 6

Number Of Ingredients 15

2 large heads broccoli
1 (8 ounce) package manicotti shells
2 cloves garlic, crushed
1 cup ricotta cheese
4 ounces grated provolone cheese
1 ½ cups grated Parmigiano-Reggiano cheese, divided, or more to taste
2 large eggs, beaten
2 teaspoons kosher salt, or to taste
1 pinch cayenne pepper, or to taste
1 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
3 ½ cups prepared marinara sauce
2 ½ cups water
6 ounces cooked, crumbled, hot Italian sausage
1 tablespoon freshly chopped Italian parsley, or to taste

Steps:

  • Bring a pot of generously salted water to a boil.
  • Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
  • Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
  • Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
  • Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
  • Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
  • Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring tomato sauce and water to a simmer over medium-high heat.
  • Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
  • Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
  • Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
  • Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
  • Garnish with parsley and let sit for 10 minutes.
  • Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg

THREE CHEESE VEGETABLE LASAGNA



Three Cheese Vegetable Lasagna image

Make and share this Three Cheese Vegetable Lasagna recipe from Food.com.

Provided by Wilson716

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 (16 ounce) box lasagna noodles
4 tablespoons butter, divided
2 teaspoons smoked paprika, divided
1 teaspoon crushed red pepper flakes
4 tablespoons panko breadcrumbs
1/2 cup grated parmesan cheese, divided
1 tablespoon freshly chopped fresh parsley leaves
2 -3 tablespoons olive oil
1 cup broccoli floret
1 cup cauliflower
1 cup seeded and chopped zucchini
1 cup seeded and chopped squash
kosher salt and freshly cracked black pepper
1 medium onion, diced
4 tablespoons all-purpose flour
1 tablespoon minced garlic
2 1/2 cups milk
1 cup vegetable stock
1 1/2 cups cottage cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
  • In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
  • In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
  • In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
  • Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles.
  • Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

Nutrition Facts : Calories 691.1, Fat 28.6, SaturatedFat 14.8, Cholesterol 71.9, Sodium 669, Carbohydrate 76.6, Fiber 4.2, Sugar 4.3, Protein 32

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From theblogette.com


THREE CHEESE SKILLET LASAGNA | SWAGGERTY'S FARM
Preheat oven to 375˚F degrees. Heat olive oil in a deep skillet, at least 12 inches round…cast-iron or enamel over medium-high heat. Add Italian sausage and brown, breaking up into bite-size pieces with a spoon as it cooks. Add in the shallots, garlic, lemon zest and red pepper flakes and a pinch of salt. Cook a few more minutes.
From swaggertys.com


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