Creamy Vegetable Lasagna Recipes

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CREAMY VEGETABLE LASAGNA



Creamy Vegetable Lasagna image

Our Test Kitchen created this recipe for this creamy herbed vegetable lasagna. It's also a great option for a vegetarian main dish.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 2-3 servings.

Number Of Ingredients 18

4 lasagna noodles, cooked and drained
2 medium carrots, grated
1 small zucchini, grated
1 small sweet red pepper, diced
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
3/4 cup ricotta cheese
1 large egg, lightly beaten
1 teaspoon Italian seasoning
2/3 cup shredded mozzarella cheese

Steps:

  • Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning., Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.

Nutrition Facts :

CREAMY VEGETABLE LASAGNA



Creamy Vegetable Lasagna image

From Taste of Home's Cooking for 2 (Spring Edition). I added a julienned carrot to the veggie blend.

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 12

1/2 cup parmesan cheese, grated, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 tablespoons milk
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 lasagna noodles, the no-cook variety
1 cup frozen broccoli, chopped
1 cup frozen cauliflower, chopped
1/4 cup part-skim mozzarella cheese, shredded

Steps:

  • In a small bowl, combine 2 tbsp Parmesan cheese, ricotta cheese, mayonnaise, milk, basil thyme, salt and pepper.
  • Spread 1/4 cup mixture into an 8x4x2 glass loaf pan coated with nonstick cooking spray.
  • Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetable and 2 tbsp Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan.
  • Cover and bake at 400° for 25 minutes.
  • Uncover, bake and additional 10-13 minutes longer or until golden brown and bubbly.

Nutrition Facts : Calories 578.1, Fat 31.6, SaturatedFat 13, Cholesterol 73.3, Sodium 1059.7, Carbohydrate 45.9, Fiber 5.2, Sugar 6.3, Protein 30

CREAMY SPINACH AND MUSHROOM LASAGNA



Creamy Spinach and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 23

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
All-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, cleaned and quartered
1 medium onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream, at room temperature
1 3/4 cups whole milk, at room temperature
1/3 cup all-purpose flour
2 cups grated Pecorino Romano
2 cups shredded mozzarella
Two 5-ounce bags baby spinach, coarsely chopped
1/4 packed cup chopped fresh basil
2 cloves garlic, minced
1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles
1 1/2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
  • For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
  • For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
  • Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
  • Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
  • Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
  • Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
  • Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

CREAMY LASAGNA



Creamy Lasagna image

Love the enthusiasm your family shows when they find out they're having lasagna for dinner? Wait 'til you see how they respond to our Creamy Lasagna.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 9 servings

Number Of Ingredients 11

1 lb. extra-lean ground beef
1/2 cup chopped onions
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup water
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 tsp. dried Italian seasoning
9 lasagna noodles, cooked, halved
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet; drain. Stir in pasta sauce and water; set aside. Mix cream cheese spread and milk in medium bowl until blended. Add ricotta, 1 cup mozzarella and Italian seasoning; mix well.
  • Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 6 noodle pieces, half the cream cheese mixture and 1 cup of the remaining meat sauce. Repeat layers. Top with remaining noodles and meat sauce; cover.
  • Bake 45 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 10 min. before serving.

Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 85 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

CHEESY VEGETABLE LASAGNA



Cheesy Vegetable Lasagna image

A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.

Provided by Rachel

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 12

Number Of Ingredients 17

12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
½ cup all-purpose flour
3 cups milk
¾ cup Parmesan cheese, divided
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 ½ cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
  • Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
  • Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  • Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g

ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE



Roasted Vegetable Lasagna with Pesto Cream Sauce image

Here's a new twist on lasagna made with vegetables and a creamy pesto base. It's a great option for entertaining when you need to satisfy a lot of different guests' tastes. The roasted vegetables also make a great side dish that goes with any meat. They can be made a day in advance. I often bake a double batch and set half aside to go with another meal.

Provided by JennaferPC

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

2 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
1 red bell pepper, seeded and cut into 1-inch squares
2 cups bite-sized broccoli pieces
1 ½ cups bite-sized baby carrot pieces
2 tablespoons extra-virgin olive oil
1 tablespoon Italian seasoning, or more to taste
salt and ground black pepper to taste
6 lasagna noodles, or more as needed
1 cup Alfredo sauce
2 tablespoons pesto, or more to taste
1 (16 ounce) container ricotta cheese
1 cup grated Parmesan cheese
⅓ (6 ounce) package fresh spinach
1 (16 ounce) package shredded mozzarella cheese
½ teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
  • Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
  • Roast vegetables in the preheated oven until golden brown, about 40 minutes.
  • 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.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
  • Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
  • Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
  • Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 25.4 g, Cholesterol 76.4 mg, Fat 31.2 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 953.9 mg, Sugar 5.1 g

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. -Susanne Ebersol, Bird-in-Hand, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 19

1 large onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 can (28 ounces) tomato puree
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil
3 tablespoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
ROASTED VEGETABLES:
4 cups sliced zucchini
3 cups sliced fresh mushrooms
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 lasagna noodles, cooked, rinsed and drained
4 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 497mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

CREAMY SPINACH LASAGNA



Creamy Spinach Lasagna image

This tasty vegetarian lasagna is made special with spinach and Alfredo sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 9

12 uncooked lasagna noodles (12 oz)
2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1 container (16 oz) ricotta cheese
1 egg, slightly beaten
3 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
3 cups shredded Italian cheese blend (12 oz)
1 jar (15 oz) Alfredo pasta sauce

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • Meanwhile, in medium bowl, stir together spinach, ricotta cheese, egg, garlic, salt, pepper and 1 1/2 cups of the Italian cheese.
  • To assemble, place 4 cooked noodles in bottom of baking dish. Top with one-third of the Alfredo sauce (about 1/2 cup) and half of the spinach mixture. Repeat layers once. Top with remaining 4 noodles, Alfredo sauce and 1 1/2 cups Italian cheese. Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
  • Bake 30 minutes. Uncover; bake 15 minutes longer or until bubbly around edges. Let stand 10 minutes before serving.

Nutrition Facts : Calories 500, Carbohydrate 41 g, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1030 mg

IRRESISTIBLE & HEALTHY VEGETARIAN LASAGNA W/ CREAM SAUCE!



Irresistible & Healthy Vegetarian Lasagna W/ Cream Sauce! image

I love lasagna with white sauce but all the cheese, cream and carbs don't make it a healthy choice. I set out to revamp this great classic to be health-conscious while still keeping that great sinful taste and I came up with this recipe. The prep takes awhile since the lasagna noodles need to be cooked before baking and there are lots of veggies to slice up but it's well worth the effort! The healthy end result balances protein and carbs, gets in a serving of healthy veggies AND is so low-cal you can even enjoy a glass of white wine with it. Bon Appetit!

Provided by WindyCityHealthyChef

Categories     European

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 21

2 cups zucchini, julienned
2 cups yellow squash, julienned
2 (15 ounce) cans sliced mushrooms, drained
2 teaspoons minced garlic cloves
2 cups carrots, julienned
1 cup broccoli floret, cut into small pieces
1 teaspoon italian seasoning
4 tablespoons extra virgin olive oil
1 cup onion, diced
4 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups skim milk
1/2 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated
9 whole wheat lasagna noodles (Such as Hodgson Mills)
3 cups part-skim mozzarella cheese, shredded
15 ounces fat-free ricotta cheese
1 (10 ounce) package frozen spinach, thawed and drained
2 teaspoons dried parsley or 2 tablespoons fresh parsley, chopped
2 teaspoons dried basil leaves or 2 tablespoons fresh basil, chopped

Steps:

  • ·Spray a 13"x 9" pan with cooking spray and preheat oven to 350 degrees. Set pan aside.
  • ·Fill a large saucepan with water and bring to a boil over high heat; Add lasagna noodles and cook according to package directions; Remove from heat. Meanwhile, continue preparing lasagna filling.
  • ·Combine ricotta cheese and spinach in a small bowl and mix well; Set aside.
  • ·Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat. Cook zucchini, yellow squash, mushrooms, carrots, broccoli and garlic until tender. Add Italian seasoning and set aside to cool.
  • ·Heat 4T olive oil in saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Add flour, salt and pepper and continue to saute, stirring constantly, about 5 minutes while gradually increasing heat to medium-high.
  • ·Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese.
  • ·Spoon just enough white sauce into lasagna pan to barely cover the bottom.
  • ·Line with 3 noodles and spoon 1/3 of the ricotta mixture (it'll be a thin layer) down the center of each noodle. Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Repeat 3 noodles; 1/3 each ricotta mixture, vegetable mixture and mozzarella cheese topped with 1/3 white sauce for second layer. Repeat layering for third layer but omit remaining mozzarella cheese and set aside. Cover with aluminum foil; Bake 30 minutes until hot and bubbly.
  • ·Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil. Bake until top is browned, about 10 more minutes.
  • ·Remove from oven and let sit 10-15 minutes before cutting and serving.

Nutrition Facts : Calories 289.7, Fat 15.9, SaturatedFat 7.5, Cholesterol 42.4, Sodium 708.2, Carbohydrate 15.9, Fiber 2.9, Sugar 4.9, Protein 22.8

PARMESAN VEGGIE LASAGNA IN CREAM SAUCE



Parmesan Veggie Lasagna in Cream Sauce image

Taste this delicious cheesy Parmesan Veggie Lasagna in Cream Sauce and create your new favorite dish! You'll love the flavors of creamy ricotta and four-cheese blend when you taste this veggie lasagna in cream sauce.

Provided by My Food and Family

Categories     Lasagna Recipes

Time 1h40m

Yield 9 servings

Number Of Ingredients 15

3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. ground red pepper (cayenne)
2 cups milk
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. oil
3 cups chopped broccoli
1 cup shredded carrots
1 red bell pepper, chopped
1/2 cup chopped onions
3 cloves garlic, minced
2 cups POLLY-O Original Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles, cooked
1 pkg. (8 oz.) POLLY-O Pizza Shreds 4 Cheese Blend, divided

Steps:

  • Heat oven to 375°F.
  • Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
  • Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
  • Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
  • Bake 1 hour or until heated through, uncovering for the last 5 min.

Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 75 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

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Preheat oven to 375 °F (190 °C). Cook pasta according to cooking instructions on package, until al dente. Into buttered lasagna dish, spread Creamy White Sauce evenly. Cover with 4 lasagna pasta, and top with zucchini, onion slices and bell pepper strips. Spread with Canadian Quark cheese and sprinkle with some Mozzarella and some Parmesan ...
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10 BEST CREAM CHEESE VEGETABLE LASAGNA RECIPES | YUMMLY
2022-05-05 Super Easy Vegan Vegetable Lasagna Veggies Don't Bite. marinara, vegan Parmesan cheese, fresh spinach, veggies, ricotta and 1 more. Guided.
From yummly.com


CREAMY VEGETABLE LASAGNA (VEGAN) - VEGAN PETITE
2016-01-02 Drain the noodles and use tongs to gently separate and lay flat on the prepared baking sheet (if needed, do a second layer in the opposite direction). Preheat the oven to 375 degrees F. Assemble the lasagna dishes: In a 9"x13" casserole dish, spread a spoonful of veggie bolognese sauce over the bottom.
From veganpetite.com


CREAMY ROASTED VEGETABLE LASAGNA RECIPE | HORIZON ORGANIC
To make sauce, melt butter in a 2-quart saucepan over medium low heat. Add minced onion and cook 2 minutes, then add garlic and cook 2 more minutes. Stir in the flour and cook, stirring, 2 minutes (mixture will be very lumpy). Whisk in 1/2 cup milk and stir to dissolve the lumps of flour. Whisk in the remaining 2-1/2 cups of milk.
From horizon.com


VEGETABLE LASAGNE - CRUNCH & CREAM
2020-05-25 Instructions. Preheat the oven to 190°C (370°F). Heat the olive oil in a large pan over medium-low heat. Once warm, add the garlic and onion and soften for 3 minutes. Add the carrot and allow it to soften for 2 minutes, then add the courgette and let it soften for 2 minutes.
From crunchandcream.com


GARDEN VEGETABLE LASAGNA - RECIPE GIRL
2019-09-05 PREPARE THE SAUCE: Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.
From recipegirl.com


VEGETABLE LASAGNA IS A CREAMY VEGETARIAN PASTA DISH
2019-09-21 Instructions. Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. In a large pot, cook the lasagna noodles according to the directions on the box. They should be cooked for the minimum time as the baking process will continue to soften them. In a skillet, heat the olive oil over medium low heat.
From anothertablespoon.com


VEGETABLE LASAGNA WITH WHITE SAUCE | I HEART RECIPES
2017-10-15 Preheat oven to 350 degrees. In a large pan, melt down the butter. Next add in the onions & mushrooms, and cook for about 3 minutes. Now pour in the alfredo sauce sauce. Sprinkle in the oregano, and the basil into the skillet, and cook for a few more minutes. In a 9X13 pan, spread 1 cup of the sauce onto the bottom. Top the sauce with 3 noodles.
From iheartrecipes.com


VEGETABLE LASAGNA - CAMPBELL'S KITCHEN - CAMPBELL'S KITCHEN
2009-11-20 Place broccoli, pepper, carrot and onion in saucepan. Cover with water. Heat to a boil. Cover and cook over low heat 5 min. or until tender. Drain. Mix soup, milk and Parmesan cheese. Spread 1/2 ...
From delish.com


CREAMY VEGETABLE LASAGNA - UNITED DAIRY INDUSTRY OF MICHIGAN
2022-05-06 1 cup chopped onion (about 1 medium) 3 tablespoons minced garlic cloves (about 8 cloves) 1/2 cup dry white wine. 8 ounces kale or red Russian kale (about 1 bunch), stems removed and coarsely chopped (about 8 cups) 8 ounces Swiss chard (about 1 bunch), stems removed and coarsely chopped (about 8 cups) 1/4 teaspoon kosher salt. 1/8 teaspoon pepper.
From milkmeansmore.org


EASY VEGETABLE LASAGNA - EASY RECIPES FOR HOME COOKS
Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of four noodles, then repeat by adding another third of the cheese and vegetable mixture.
From inspiredtaste.net


CREAMY COURGETTE LASAGNE RECIPES - FOOD NEWS
Creamy Vegetable Lasagna Recipe: How to Make It. Layer: In a 9×13 well oiled pan begin to layer the lasagna starting with 1 cup of the meat sauce then the zucchini, followed by the ricotta mix and then some mozzarella cheese. You’ll repeat the layers and end with ooey gooey mozzarella on top. Bake: Cover with a aluminium foil and bake in 375 ...
From foodnewsnews.com


VEGETABLE LASAGNA (QUICK AND EASY!) - THE SEASONED MOM
2021-01-22 Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3 …
From theseasonedmom.com


VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE RECIPE - FOOD NEWS
Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce.
From foodnewsnews.com


GLUTEN FREE CREAMY VEGETABLE LASAGNA | RECIPES TO NOURISH
2017-03-12 Instructions. Preheat the oven to 375* F. Grease a 9x13 casserole dish and set aside. Prep your asparagus and set aside. In a saucepan melt 2 tablespoons healthy fat of choice over medium-high heat. Add fennel, leek, garlic, thyme and 1/4 teaspoon sea salt, sautéing for about 5 minutes or just until soft and fragrant.
From recipestonourish.com


CLASSIC LASAGNA WITH CREAMY BECHAMEL SAUCE - #R4RECIPE
2018-03-15 Instructions. Preheat the oven to 375 degrees F. Melt 5 tablespoons of the butter in a pot over a moderate heat, then whisk in the flour for 2 minutes or until the mixture is smooth. Add the milk gradually, whisking all the time so you do not get lumps. Simmer and whisk the mixture for 10 minutes over a moderate heat, or until the sauce is ...
From r4recipe.com


CREAMY TURKEY & VEGETABLE LASAGNA : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
2021-03-17 Instructions. Preheat the oven to 400 degrees F. Coat a 9×13-inch baking dish with nonstick spray. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt.
From wellplated.com


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