CHUNKY VEGETABLE LASAGNA
With three cheeses and a variety of veggies, this meatless lasagna is hearty and delicious. Just add garlic bread for a delightful Italian dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt. In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.
- In 2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
- In ungreased 13x9-inch (3-quart) glass baking dish, place 3 noodles. Spread half of the cheese mixture over noodles. Top with 3 noodles and half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with remaining noodles and vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
- Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 540, Carbohydrate 45 g, Cholesterol 45 mg, Fat 1, Fiber 5 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 9 g, TransFat 0 g
FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI
Provided by Nancy Fuller
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
- Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
- In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
- To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
- Cover with foil and bake for 40 minutes.
- Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
- Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
- Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.
VERY VEGGIE LASAGNA
This veggie lasagna is a satisfying meatless meal packed with butternut squash, mushrooms, tomatoes, and reduced-fat Italian cheeses.
Provided by Juliana Hale
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
- Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
- Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
- Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 36.9 g, Cholesterol 36.5 mg, Fat 9.4 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 719.2 mg, Sugar 4.2 g
VEGETABLE LASAGNA
Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
- Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
- Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.
VERY VEGGIE LASAGNA
I concocted this quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments. -Bernice Baldwin, Glennie, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer., Spread 3/4 cup spaghetti sauce in the greased 13x9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. , Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 617mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
HEARTY VEGETABLE LASAGNA
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g
GARDEN VEGETABLE LASAGNA
In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
- Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
- Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
- Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
- Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g
CHUNKY VEGETABLE LASAGNA
From Seattle's take out shop "Pasta by Request" this is my all-time favorite recipe! It raised $100 dollars for our school's Silent Auction (along with salad and cheesecake). It has a chunky vegetable red sauce and a creamy Parmesan white sauce. It uses feta and mozzarella cheeses. It is very elegant but a real comfort dish. Cut leftovers into squares; freezes great already baked (cut into squares and put in Ziplock freezer bags) or unbaked! Recipe requires recipe #102470. It makes it pretty easy if you make the red sauce the day before and use no-boil noodles.
Provided by Roxygirl in Colorado
Categories < 4 Hours
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Mix together mozzarella and feta cheeses and set aside.
- To make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
- Melt butter in large saucepan.
- Add flour and cook for 2 minutes on medium-low heat.
- Gradually stir in hot milk and cream mixture.
- Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
- Add Parmesan and Romano cheeses and whisk until smooth.
- To make topping: mix together bread crumbs, Parmesan, and parsley.
- TO ASSEMBLE AND BAKE:.
- Preheat oven to 400°F.
- Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13 pan.
- Put in one layer of lasagna noodles.
- Spoon on 3 cups of sauce.
- Spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point).
- Top with 2 cups of cheese mixture.
- Lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
- Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of white sauce in pan).
- Using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
- Be sure to completely cover noodles so that they do not dry out in baking.
- Sprinkle evenly with bread crumb mixture.
- Bake lasagna at 400°F for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
- If top browns too quickly, cover with foil.
- If baking lasagna straight from the freezer, add about 20 minutes to cooking time.
- Once out of oven, let lasagna set up for about 20 minutes before cutting.
- Serves 8-10.
Nutrition Facts : Calories 404.2, Fat 30.9, SaturatedFat 19, Cholesterol 106.4, Sodium 708.6, Carbohydrate 13.6, Fiber 0.7, Sugar 2.3, Protein 18.7
CHUNKY VEGETABLE LASAGNA
A family favorite from Betty Crocker. I omit the final butter/flour/milk/garlic ingredients to make it a lighter/healthier dish, it remains delicious. I also triple, yes triple, the tomatoes (taking care to strain extra juices before layering the veggies in the dish).
Provided by jlw19803
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook and drain noodles as directed on package.
- Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
- Mix ricotta, Parmesan, parsley and egg in a separate bowl.
- Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
- Heat over to 350F.
- Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
- Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.
Nutrition Facts : Calories 499.9, Fat 26.3, SaturatedFat 15.7, Cholesterol 110.2, Sodium 584.9, Carbohydrate 39.2, Fiber 2.6, Sugar 3.9, Protein 26.9
CHUNKY VEGETABLE LASAGNA
Number Of Ingredients 0
Steps:
- 1. Cook and drain noodles as directed on package.2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.4. Heat oven to 350°.5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles spread with remaining cheese mixture. Top with 3 noodles spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.NUTRITION FACTS: 1 Serving: Calories 540 (Calories from Fat 270) Fat 30g (Saturated 13g) Cholesterol 80mg Sodium 740mg Carbohydrate 45g (Dietary Fiber 6g) Protein 28g % DAILY VALUE: Vitamin A 86% Vitamin C 68% Calcium 64% Iron 18% DIET EXCHANGES: 2 Starch 2 High-Fat Meat 3 Vegetable 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
SLOW-COOKED CHUNKY BEEF LASAGNE
Serve up an extra special lasagne for a crowd-pleasing family dinner. This recipe uses beef shin, smoked pancetta and herbs for lots of flavour
Provided by Esther Clark
Categories Dinner
Time 3h45m
Number Of Ingredients 22
Steps:
- Heat half the oil in a large pan or dish with a lid over a medium-high heat, and fry the meat for 5 mins until browned. Remove from the pan and set aside.
- Add the remaining oil to the pan and tip in the veg and pancetta. Cook for 10 mins until the onion has softened. Turn up the heat and cook for 3 more mins or until the pancetta begins to brown. Add the beef back to the pan. Pour in the wine and bring to the boil, cooking until the liquid has reduced by half. Tip in the tomatoes, purée, stock, herbs and sugar. Lower the heat and season to taste. Place a lid on the pan and cook over a low heat on a gentle simmer for 2-2½ hrs until the meat is tender. Once cooked, shred the meat into smaller chunks with two forks and stir everything together. Check again for seasoning.
- Heat the oven to 200C/180C fan/gas 6. To make the white sauce, heat the butter in a saucepan until foaming. Stir through the flour and cook for 2 mins. Gradually whisk in the milk until smooth. Return to the heat and simmer for 5 mins until thickened, whisking continuously. Stir through the cheese, nutmeg and season.
- Tip a thin layer of meat sauce into a 25 x 30cm sized dish, followed by a layer of lasagne sheets, then a layer of the meat sauce, followed by a drizzle of the white sauce. Repeat until all the pasta and meat sauce have been used, then finish with a layer of pasta sheets topped with a thick layer of white sauce. Sprinkle over the parmesan and mozzarella.
- Bake for 1 hr until golden and bubbling. Check halfway through cooking - if it is already browned, cover with foil. Serve with a punchy, dressed green salad, if you like.
Nutrition Facts : Calories 718 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
CHUNKY VEGETABLE LASAGNA
Number Of Ingredients 0
Steps:
- 1. Cook and drain noodles as directed on package.2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.4. Heat oven to 350°.5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles spread with remaining cheese mixture. Top with 3 noodles spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.NUTRITION FACTS: 1 Serving: Calories 540 (Calories from Fat 270) Fat 30g (Saturated 13g) Cholesterol 80mg Sodium 740mg Carbohydrate 45g (Dietary Fiber 6g) Protein 28g % DAILY VALUE: Vitamin A 86% Vitamin C 68% Calcium 64% Iron 18% DIET EXCHANGES: 2 Starch 2 High-Fat Meat 3 Vegetable 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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