Carrot And Feta Lasagna Recipes

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HEARTY LASAGNA



Hearty Lasagna image

Here's a dish that's perfect to share with your sweetie! The heart on top is an easy touch which makes the lasagna extra special. Because you can make it ahead, you won't have to feel rushed when it's time to enjoy your meal. -Marcy Cella, L'Anse, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery. , In a greased 13x9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce. , Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting.

Nutrition Facts : Calories 391 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 790mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.

CARROT TART WITH RICOTTA AND FETA



Carrot Tart With Ricotta and Feta image

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

Provided by Sue Li

Categories     brunch, dinner, easy, lunch, pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

Flour, for rolling out dough
1 (14-ounce) package frozen puff pastry, thawed
1 pound multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt and black pepper
8 ounces ricotta
4 ounces feta, crumbled
1 garlic clove, grated
Chopped fresh parsley, chervil or chives, for garnish

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
  • While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
  • Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
  • Drizzle with olive oil and sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams

GREEK LASAGNA



Greek Lasagna image

Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.

Provided by SHAWNEE1492

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 12

Number Of Ingredients 11

2 pounds uncooked elbow macaroni
2 pounds ground beef
1 medium onion, chopped
1 cup grated Parmesan cheese
1 (4 ounce) package feta cheese
2 (8 ounce) cans diced tomatoes
2 teaspoons ground cinnamon
salt and pepper to taste
3 cups milk
3 tablespoons cornstarch
¼ cup butter

Steps:

  • Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.
  • In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.
  • Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 65 g, Cholesterol 90.7 mg, Fat 22.8 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 12.1 g, Sodium 567.8 mg, Sugar 7.3 g

EASY ROASTED VEGETABLE LASAGNA



Easy Roasted Vegetable Lasagna image

Roasted vegetable lasagna that I've made for years.

Provided by cookntraveler

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

olive oil cooking spray
2 zucchini, sliced
2 green bell peppers, cut in 1-inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 onion, cut into 8 wedges
1 tablespoon chopped fresh basil
1 clove garlic, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
12 lasagna noodles
2 (28 ounce) jars pasta sauce
1 (16 ounce) package shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese

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.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g

SPINACH, ARTICHOKE, AND CARROT WHITE LASAGNA



Spinach, Artichoke, and Carrot White Lasagna image

This lasagna is full of veggies, has ricotta cheese, and a made-from-scratch roasted garlic Alfredo sauce! Does it get any better than this?

Provided by carrie barrett

Categories     World Cuisine Recipes     European     Italian

Time 2h20m

Yield 12

Number Of Ingredients 22

1 large head garlic
1 tablespoon olive oil
salt and ground black pepper to taste
1 (10 ounce) bag baby spinach
hot water to cover
1 (32 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan-Romano cheese blend
1 egg
1 tablespoon Italian seasoning
12 lasagna noodles
6 tablespoons butter
1 cup heavy whipping cream
½ cup milk
4 ounces Neufchatel cheese
1 teaspoon garlic salt
1 teaspoon red pepper flakes
½ cup shredded mozzarella cheese
2 egg yolks
1 cup shredded carrots
1 (16 ounce) can artichoke hearts, drained and chopped
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Slice off the top portion of the garlic head to expose each clove. Place garlic head on a baking sheet. Drizzle olive oil over garlic and season with salt and pepper.
  • Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels.
  • Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach.
  • Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl.
  • 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.
  • Heat butter in a saucepan over medium heat until melted. Stir cream and milk into melted butter until thickened, about 5 minutes. Stir Neufchatel cheese into cream mixture until melted, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. Stir egg yolks into cheese sauce until fully incorporated. Remove saucepan from heat.
  • Arrange 4 lasagna noodles in the bottom of the prepared baking dish. Layer 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, 4 lasagna noodles, respectively, over the lasagna noodles. Repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. Cover dish loosely with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. Remove lasagna from oven and let rest for 5 minutes before slicing.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 31.4 g, Cholesterol 145.8 mg, Fat 30.2 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 17.7 g, Sodium 825.8 mg, Sugar 2.7 g

CARROT AND FETA LASAGNA



Carrot and Feta Lasagna image

Make and share this Carrot and Feta Lasagna recipe from Food.com.

Provided by Sueie

Categories     Weeknight

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons butter
1 tablespoon oil
1 medium leek, chopped
3 garlic cloves, crushed
8 medium carrots, grated
1/2 cup fresh basil
4 eggs, lightly beaten
300 ml cream
1 teaspoon pepper
6 lasagna sheets
400 g feta, crumbled

Steps:

  • Grease ovenproof dish.
  • Heat butter and oil in pan, add leeks and garlic, cook, stirring until leeks are soft.
  • Add carrots, cook, covered, stirring occasionally, about 10 minutes, or until carrots are soft, cool slightly, stir in basil.
  • Combine eggs, cream and pepper in bowl, mix well.
  • Cover base of prepared dish with half lasagna sheets, top with half the carrot mixture, half the feta and half the egg mixture.
  • Repeat layers, finishing with egg mixture.
  • Bake uncovered in moderate oven about 50 minutes or until firm and browned.

ROASTED CARROTS WITH FETA AND PARSLEY



Roasted Carrots with Feta and Parsley image

Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 5

3 pounds medium carrots, cut 1/2 inch thick on the bias
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
  • Transfer carrots to a bowl, and toss with feta and parsley.

ROASTED CARROTS WITH FETA



Roasted Carrots With Feta image

Make and share this Roasted Carrots With Feta recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb carrots, cut into 1/2-inch slices on the diagonal or 1 lb baby carrots, cut in half on the diagonal
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
2 tablespoons feta cheese, crumbled
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Toss carrots with oil on a rimmed baking sheet; season with coarse salt and pepper.
  • Roast carrots until caramelized, golden, and tender, about 25 minutes.
  • Transfer carrots to a bowl and toss with feta and parsley.

Nutrition Facts : Calories 95.5, Fat 5.2, SaturatedFat 1.6, Cholesterol 6.3, Sodium 158.2, Carbohydrate 11.2, Fiber 3.2, Sugar 5.5, Protein 2.1

GREEK LAMB AND FETA LASAGNA



Greek Lamb and Feta Lasagna image

From Cooking Light Magazine. This recipe mixes lamb with beef so the lamb flavor won't overpower the dish. If assembling ahead, sprinkle with feta cheese just before baking.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h35m

Yield 9 serving(s)

Number Of Ingredients 17

2 teaspoons olive oil
1 1/2 cups onions, chopped
1 1/2 tablespoons garlic, minced
1 tablespoon fresh rosemary, chopped
9 ounces lean ground lamb
9 ounces extra lean ground beef
1 1/4 cups unsalted chicken stock
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 (28 ounce) can crushed tomatoes, undrained
1 (14 ounce) can crushed tomatoes, undrained
1 1/4 cups part-skim ricotta cheese
1/2 teaspoon lemon rind, grated
9 no-boil lasagna noodles
cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Preheat oven to 375 degrees F. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
  • Combine ricotta and rind in a small bowl. Spread 1 tablespoons ricotta mixture over one side of each lasagna noodle.
  • Spread 2 cups tomato mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.

VEGETARIAN FOUR CHEESE LASAGNA



Vegetarian Four Cheese Lasagna image

This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.

Provided by BLACK_CAT52

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 12

2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
⅔ cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 ⅓ cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
  • In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  • Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
  • Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 20.4 g, Cholesterol 124.4 mg, Fat 29.5 g, Fiber 4.8 g, Protein 28.8 g, SaturatedFat 14.9 g, Sodium 1175.8 mg, Sugar 8.8 g

SPINACH-FETA LASAGNA



Spinach-feta Lasagna image

Make and share this Spinach-feta Lasagna recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
salt
pepper
1 dash nutmeg
1 lb lasagna noodle
2 (10 ounce) packages frozen chopped spinach, thawed,steamed,drained and squeezed dry
2 large red onions, peeled and finely chopped (about 2 cups)
2 stalks celery, finely chopped
1 cup of chopped fresh dill
1/2 cup of chopped of fresh mint
1/2 lb feta, crumbled
1 1/4 lbs of greek anthotiro or 1 1/4 lbs ricotta cheese
salt & freshly ground black pepper
1/2 teaspoon of freshly grated nutmeg
2 eggs, slightly beaten
1/2 cup of grated kefalotiri or 1/2 cup parmesan cheese
5 -7 tablespoons olive oil

Steps:

  • Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
  • Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
  • Cover the bechamel with a kitchen towel and set aside until ready to use.
  • Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
  • Remove, drain, and place in a large bowl of cold water until ready to use.
  • Heat 3 tablespoons olive oil in a medium skillet.
  • Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
  • Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
  • Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
  • Preheat oven to 350d.
  • Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
  • Spread 2-3 tablespoons of bechamel on the bottom.
  • Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
  • Arrange one-third of the noodles in a single layer over the bechamel.
  • Spread half the filling over the lasagna.
  • Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
  • Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
  • Bake for 45-50 minutes, until top is golden brown.
  • Remove, cool slightly and serve.

Nutrition Facts : Calories 658.1, Fat 29.9, SaturatedFat 12.6, Cholesterol 125.7, Sodium 575.1, Carbohydrate 74.5, Fiber 6.9, Sugar 6.3, Protein 24.9

POLENTA LASAGNA WITH FETA AND KALE



Polenta Lasagna With Feta and Kale image

This is one of my favorite recipes, full of Mediterranean flavor and high in calcium. It uses pecorino romano, a salty parmesan-like hard cheese made of sheep's milk. I used a goat's milk feta but you can use any type of feta you can find. It calls for lacinato kale (a/k/a dinosaur kale) which is preferable if you can find it - If not, use regular curly-leaf kale. This recipe calls for a tube of pre-made, ready-to-slice polenta which you can find online or at most health food or gourmet food stores and some mainstream groceries. I use the traditional polenta (unflavored) from Food Merchants. If you have the time, you can make polenta from scratch, spread it on a baking sheet in a 1/4" layer while it's still hot, refrigerate it until firm, and use a juice glass to cut small disks out of the polenta. Enjoy!

Provided by Whats Cooking

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 (18 ounce) package prepared polenta (in a tube)
1 cup marinara sauce
1 cup pecorino romano cheese, shredded
2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped finely
5 garlic cloves, minced
1 teaspoon fresh rosemary, minced
1 small carrot, diced
1 bunch lacinato kale, shredded
1/4 cup pitted kalamata olive, chopped finely
1 1/4 cups feta cheese, mashed with fork
extra virgin olive oil, to grease baking pan

Steps:

  • Preheat oven to 375°F.
  • In a large pan, heat olive oil over medium-high flame. Sauté onions and rosemary until the onions begin to brown. Add garlic and carrots. Sauté until garlic fragrances the oil, about 2 minutes. Add kale and sauté until tender, then remove pan from heat.
  • Grease the bottom and sides of a 8x8-inch baking dish. Cut polenta into slices no thicker than 1/4 inch. Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan.
  • Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly. Distribute mashed feta cheese over the marinara sauce. Scatter olives over the feta, then top with an even layer of the kale mixture. Place the remaining polenta slices in a layer, overlapping slightly. Spread remaining 1/2 cup of marinara sauce. Sprinkle shredded pecorino evenly across the top.
  • Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges. Allow to sit for 5-10 minutes before slicing and serving (use a spatula).

Nutrition Facts : Calories 193.7, Fat 13.2, SaturatedFat 5.7, Cholesterol 28.7, Sodium 586.6, Carbohydrate 13.4, Fiber 2.4, Sugar 5.9, Protein 6.7

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From delish.com


OUR 15 BEST LASAGNA RECIPES OF ALL TIME | ALLRECIPES
2021-09-08 Hearty Vegetable Lasagna. This vegetarian lasagna is packed with vegetables and cheese that make for a filling meal. The recipe uses mushroom, bell pepper, and onion, but you can add any other veggies you like. Reviewers like to add zucchini, spinach, carrots, and celery.
From allrecipes.com


RECIPE(TRIED): CARROT AND FETA LASAGNE - RECIPELINK.COM
Add carrots and cook gently for 10 mins covered then add basil.Combine eggs milk,pepper and parsley. Cover base of lasagna dish with a little of the carrot mixture and then lasagna sheets,then 1/2 the remaining carrot mix,1/2 the cheese and 1/2 the egg and milk mixture.Repeat layers,finishing with the egg mixture. Bake at 180c(350f)for 45 mins.
From recipelink.com


GOATS' CHEESE, FETA AND COURGETTE LASAGNA - EVERYTHING EVERHOT
2018-04-10 Set aside. In another pan, heat ½ tbsp oil and gently cook the celery for a few minutes, without browning. Then add the stock and butter beans. Simmer until the celery is soft. Puree the mixture in a blender, along with the goats’ cheese and then stir in the lemon zest and juice. Heat 1 tbsp oil in a large frying pan and cook the courgette ...
From everythingeverhot.com


CARROT ‘BACON’ AND ALMOND ‘FETA’ FLATBREAD (V/GF) – BUNNY'S BITE
I’m in love with this Carrot ‘Bacon’ and Almond ‘Feta’ Flatbread for so many reasons! For starters, it’s completely vegan and gluten-free (like all of my recipes), but you’d never guess by tasting it!It’s wildly delicious, topped with fresh arugula, sweet and smoky marinated rainbow carrots, homemade almond feta, crushed pistachios and balsamic vinaigrette!
From bunnysbite.com


BEST CARROT AND ZUCCHINI LASAGNA - ESTER KOCHT
2020-03-23 Let cook for 2 minutes. Season with salt, pepper and chili and remove from the heat. Then preheat the oven to 200 °C (392 °F), with both top and bottom heat. Layer and bake lasagna: Start with the sauce and end with sauce. Spread a thin layer of creamy zucchini and carrot sauce in a casserole dish.
From esterkocht.com


THE BEST VEGETABLE LASAGNA (NO RICOTTA) - A SIMPLE PALATE
2021-08-29 Sauté vegetables: while other veggies are roasting, cook diced onion in a sauté pan with 1 teaspoon oil and pinch of salt. Cook 3-4 minutes or until soft, then add minced garlic in last minute. Add chopped mushrooms with pinch of salt to cooked onions & …
From asimplepalate.com


PASTA AND FETA RECIPES - THERESCIPES.INFO
Feta Pasta Recipes Packed with Flavor | Allrecipes best www.allrecipes.com. Real feta cheese, made from sheep and goat milk, is deliciously creamy and melts into pasta sauces beautifully. Try feta baked into lasagna, tossed with hot spaghetti to create a creamy sauce, or added to a pasta salad. Check out our best pasta recipes that use feta cheese to discover how versatile and …
From therecipes.info


VEGETARIAN LASAGNE | COMMUNITY RECIPES | NIGELLA'S RECIPES
Finally the fresh herbs. Put 1/3 of the red sauce in an ovenproof tin. The spinach and half the feta cheese, follow with pasta sheets then make the same procedure once more and finish with the red sauce and grated cheese. Put in the oven at 225 degrees Celsius for approx 25 minutes! Serve with rucola salad and slices of lemon.
From nigella.com


18 BEST SIDE DISHES FOR LASAGNA YOU MUST TRY (RECIPES
2022-05-02 Plate the salad on a platter and garnish with some toasted sesame seeds when ready to serve. #9. Balsamic Spinach and Mushrooms. I love this combination of mushroom and spinach, and this is one of the best lasagna side dishes; and it’s so easy to rustle up while the lasagna is baking in the oven.
From kitchenous.com


ROASTED CARROTS WITH FETA TRUFFLE & LEMON ZEST - SKINNYTASTE
2015-08-11 Preheat oven to 350°F. Wash, dry and trim the stems of the carrots. Place carrots on a baking sheet and drizzle with olive oil, salt and black pepper. Bake until crisp-tender and browned, about 35 minutes. While the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.
From skinnytaste.com


ROASTED CARROT AND FETA SALAD - BUDGET BYTES
2020-02-19 Preheat the oven to 400ºF. Peel and slice the carrots into one-inch pieces. For the thicker ends of the carrots, also cut them lengthwise to reduce their thickness. Attempt to make the carrot pieces similar in length and thickness so they will roast at the same rate. Line a baking sheet with parchment for easy cleanup.
From budgetbytes.com


VEGGIE LASAGNA | WHEN FETA MET OLIVE
2011-10-19 Meanwhile prepare the lasagna ingredients. Slice the zucchini, eggplant and carrot, chop garlic. In large shallow pan, add some olive oil and and pan fry the zucchini and carrot add garlic, cook till tender but don’t fully cook. Remove and pan fry the eggplant till browns( that’s the flavour). Season all veggies with salt and pepper.
From whenfetametolive.com


CLASSIC LASAGNA - ONCE UPON A CHEF
2020-12-15 Classic but elevated, this is my go-to lasagna recipe. The secret is using oven-ready (or no-boil) lasagna noodles, which not only save a lot of time and trouble but also taste similar to fresh/homemade pasta. The thin noodle sheets are layered with a rich meat sauce made with Italian sausage, veggies, crushed tomatoes and cream, as well as creamy ricotta …
From onceuponachef.com


FETA CHEESE LASAGNA RECIPE | CDKITCHEN.COM
For Filling: Slice feta cheese and soak in cold water 1 hour to take the salt out. Then crumble with a fork. Mix with chopped parsley leaves and black pepper. Add 3 eggs and stir well. For Sauce: Melt butter and add flour stirring with a wooden spoon. …
From cdkitchen.com


RECIPE: CARROT AND SPINACH LASAGNA WITH LEMON SAUCE
Reduce heat to medium-low; simmer until very soft, about 20 minutes. Drain carrots; discard bay leaves. Drain apricots. Puree carrots and apricots in food processor fitted with metal blade until smooth. Stir together carrot-apricot puree, 1 1/2 cups of the ricotta, 1 1/2 cups of the Parmesan, nutmeg, salt and pepper to taste in large bowl. Set ...
From recipelink.com


SPINACH & FETA LASAGNA RECIPE - GREEK CITY TIMES
2017-10-10 Spinach & Feta Lasagna recipe. Spinach & Feta Lasagna. This delicious Spinach and Feta lasagna dish features mouthwatering layers of pasta, spinach, Feta and bechamel sauce and it’s guaranteed to please all the family. Ingredients → – 1 kg x spinach, finely chopped – 2 x cups shallots, chopped – 400 x grams lasagne sheets – 400 x ...
From greekcitytimes.com


VEGETARIAN LASAGNA MENUS | BETTER HOMES & GARDENS
2015-06-09 Though infinitely impressive, this tall beauty takes no more time to make than any other lasagna recipe in our files. The secret to the head-turning look is to simply use a springform pan. Because it serves 10, this is a perfect lasagna recipe for entertaining a houseful. The vegetarian lasagna with spinach also features carrots, mushrooms, and ...
From bhg.com


SPINACH LASAGNA WITH WHITE SAUCE AND FETA CHEESE
2014-09-08 Heat the oven to 200°C (180°C in a fan oven), gas 6. Place the spinach in a large pot of water and allow to wilt on a medium heat. Drain, wring out and then chop. Heat the oil in a pan and fry the onion. Add the spinach and fry for about 2 min. Season with salt and ground black pepper and set aside.
From finedininglovers.com


WHAT TO SERVE WITH LASAGNA: 10 FANTASTIC ... - INSANELY GOOD RECIPES
2021-07-04 2. Breadsticks. Pasta and bread is one of the most classic pairings ever created, and for good reason. Bread works like a sponge that soaks up all that flavorful pasta sauce. Some of the best types of bread to serve with lasagna include a nice chewy ciabatta, focaccia, asiago, and of course – garlic bread!
From insanelygoodrecipes.com


LASAGNA | WHEN FETA MET OLIVE
2010-12-07 5-6 balls of bocconcini cheese balls sliced or 1/2 cup crumbled feta cheese; parmesan or romano cheese; 2 cans or jars of your favorite pasta sauce or homemade sauce; 1/2-1 lb ground beef; 1 onion; 1 carrot; 2-3 cloves of garlic; 1/2 tsp crushed red pepper flakes; In a mini food processor, blend the carrot, onion, garlic and a stick of celery ...
From whenfetametolive.com


VEGETABLE LASAGNA WITH CARROTS, LEEK AND BECHAMEL - KITCHENSPLACE
2019-02-17 Directions. Step 1 Peel and slice the carrots. Cut the leek into slices. Finely dice the onion and garlic. Then sauté the onion and garlic in a pan and shortly after add the carrots and caramelize with cane sugar. Step 2 Add the leek to the pan and lightly sauté everything. Then deglaze with vegetable broth and boil briefly until the liquid ...
From kitchensplace.de


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