CREAMY COURGETTE LASAGNE
Serve up this creamy quick dish for a last minute dinner party and impress veggie friends.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
- Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
- In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
Nutrition Facts : Calories 405 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.36 milligram of sodium
BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Provided by Joe Sevier
Categories Spring Lasagna Pasta Pea Lemon Lemon Juice Parmesan Butter Pepper Quick & Easy Sugar Snap Pea Lunch Dinner Peanut Free Soy Free Tree Nut Free Vegetarian Kid-Friendly
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
- Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
- Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.
BROKEN LASAGNA WITH PARSLEY PESTO, LETTUCE AND POTATOES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, about 5 minutes. Let cool slightly. Meanwhile, bring a large pot of salted water to a boil.
- Puree the olive oil, parsley, garlic, lemon zest, lemon juice and 1/4 teaspoon salt in a food processor or blender until smooth. Add the gruyere, olives and toasted walnuts; pulse until coarsely chopped, about 1 minute. Transfer the pesto to a large bowl.
- Add the potatoes to the boiling water and cook until tender, about 8 minutes. Remove with a slotted spoon and transfer to the bowl with the pesto.
- Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, adding the lettuce during the last 1 minute. Reserve 1/2 cup cooking water, then drain the pasta and lettuce and transfer to the bowl with the pesto. Toss to coat, adding enough of the reserved pasta cooking water to loosen the sauce.
BROKEN LASAGNA WITH BUTTERNUT SQUASH AND KALE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat a large skillet over medium-high heat and add the olive oil. Add the whole sage leaves and fry until crisp, 30 seconds to 1 minute. Remove with a slotted spoon and drain on paper towels; season with salt.
- Add the squash and shallots to the skillet and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the chopped sage and season with 1/2 teaspoon salt and a few grinds of pepper. Add 1 cup of the boiling water and the heavy cream and bring to a simmer. Cook until the squash is tender and the sauce is reduced by half, 8 to 10 minutes.
- Meanwhile, add the broken lasagna noodles to the boiling water and cook, stirring frequently, until tender, about 12 minutes. Reserve 1 cup cooking water, then drain. Add the noodles and kale to the skillet with the squash and toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat, add 1/4 cup grated parmesan and toss.
- Divide the noodles among bowls. Top with fried sage leaves and the remaining 1/4 cup parmesan.
Nutrition Facts : Calories 680, Fat 33 grams, SaturatedFat 17 grams, Cholesterol 76 milligrams, Sodium 583 milligrams, Carbohydrate 82 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
BROKEN LASAGNA PASTA
Super quick and easy! This was yummy and not overly sauced. Fresh and light with colorful vegetables and shrimp. Love the combo of pesto and shrimp. Serve with a green salad and crusty bread.
Provided by Pam Lolley
Categories Pasta and Noodles Pasta by Shape Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.
Nutrition Facts : Calories 778.9 calories, Carbohydrate 75.3 g, Cholesterol 198.5 mg, Fat 33.7 g, Fiber 6.9 g, Protein 45.8 g, SaturatedFat 9.4 g, Sodium 1047.3 mg, Sugar 7.1 g
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