VEGETABLE LASAGNA WITH WHITE SAUCE
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
Provided by Grannydragon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice zucchini. Coarsely chop broccoli and spinach.
- In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
- In medium bowl, with fork, mix ricotta and eggs; set aside.
- Prepare lasagna noodles as label directs. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
- In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
- Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
Nutrition Facts : Calories 494.4, Fat 26.6, SaturatedFat 15.7, Cholesterol 129.7, Sodium 586.8, Carbohydrate 39.6, Fiber 3.5, Sugar 3, Protein 25.4
EASY WHITE SAUCE VEGGIE LASAGNA
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C). Place spinach in large colander in sink. Bring 6 cups (1.5 L) water to boil in a kettle. Pour boiling water over spinach, drain and cool.
- Meanwhile, in large saucepan, make white sauce by melting butter over medium heat; whisk in flour, salt and pepper. Cook, whisking constantly, 1 to 2 min., or until mixture turns pale golden and is texture of scrambled eggs. Gradually whisk in milk until sauce is smooth. Bring just to a boil then immediately reduce heat to low. Simmer 5 to 7 min., stirring often, until sauce thickens. Remove from heat. Whisk in nutmeg.
- Arrange a layer of lasagna noodles in the bottom of lightly greased 13 x 9-in. (3 L) baking dish, cutting noodles to size if necessary. Top with about 3/4 cup (175 mL) white sauce and ¼ cup (60 mL) each mozzarella and Parmesan. Arrange ⅓ of the zucchini strips over the cheese. Cover zucchini layer with ⅓ of the spinach. Repeat layering process two more times, finishing with a layer of lasagna noodles topped with remaining white sauce and cheese. Bake until lasagna is golden brown and bubbling, about 45 to 50 min. Let stand 10 min. before slicing.
Nutrition Facts : Calories 290, Fat 13, SaturatedFat 7, Carbohydrate 30, Sugar 7, Protein 17, Cholesterol 60, Fiber 3, Sodium 530
EASY WHITE SAUCE VEGGIE LASAGNA
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C). Place spinach in large colander in sink. Bring 6 cups (1.5 L) water to boil in a kettle. Pour boiling water over spinach, drain and cool.
- Meanwhile, in large saucepan, make white sauce by melting butter over medium heat; whisk in flour, salt and pepper. Cook, whisking constantly, 1 to 2 min., or until mixture turns pale golden and is texture of scrambled eggs. Gradually whisk in milk until sauce is smooth. Bring just to a boil then immediately reduce heat to low. Simmer 5 to 7 min., stirring often, until sauce thickens. Remove from heat. Whisk in nutmeg.
- Arrange a layer of lasagna noodles in the bottom of lightly greased 13 x 9-in. (3 L) baking dish, cutting noodles to size if necessary. Top with about 3/4 cup (175 mL) white sauce and ¼ cup (60 mL) each mozzarella and Parmesan. Arrange ⅓ of the zucchini strips over the cheese. Cover zucchini layer with ⅓ of the spinach. Repeat layering process two more times, finishing with a layer of lasagna noodles topped with remaining white sauce and cheese. Bake until lasagna is golden brown and bubbling, about 45 to 50 min. Let stand 10 min. before slicing.
Nutrition Facts : Calories 290, Fat 13, SaturatedFat 7, Carbohydrate 30, Sugar 7, Protein 17, Cholesterol 60, Fiber 3, Sodium 530
VEGGIE LASAGNA
Provided by Marcela Valladolid
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper.
- Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella.
- Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.
- Preheat the oven to 350 degrees F.
- Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.
- Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.
EASY SPINACH LASAGNA WITH WHITE SAUCE
Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!
Provided by Juanita Peek
Categories World Cuisine Recipes European Italian
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
- Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
- Combine pasta sauce with milk in a medium bowl. Mix well.
- Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
- Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 31.2 g, Cholesterol 80.9 mg, Fat 33.7 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 14.3 g, Sodium 1047.5 mg, Sugar 6.5 g
EASY VEGETABLE LASAGNA WITH WHITE SAUCE
Prep Easy Vegetable Lasagna with White Sauce in just 20 minutes. This Easy Vegetable Lasagna with White Sauce is made with chopped onions, sliced mushrooms, cream of mushroom soup and mozzarella and Parmesan cheeses.
Provided by My Food and Family
Categories Pasta
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until vegetables are tender. Stir in condensed soup, water, Parmesan and 1 cup mozzarella.
- Spread 1/4 of the vegetable mixture onto bottom of 13x9-inch pan; top with 3 noodles. Repeat layers twice; cover with remaining vegetable mixture. Sprinkle with remaining mozzarella.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 2 g, Protein 13 g
LASAGNA WITH WHITE SAUCE
I'm an old-fashioned country cook and I love preparing simple recipes like this lasagna. White sauce, tomatoes and beef are kitchen staples I normally keep on hand, so it's simple to make this dish on weeknights. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.
Nutrition Facts : Calories 232 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 639mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
WHITE SAUCE LASAGNA
I love to cook-and I love this recipe! Its one-of-a-kind taste is a delicious change of pace from "regular" lasagna.-James Hospodka, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic. Cook for 1 minute or until garlic is tender; drain. Stir in the cream, cream cheese, basil, oregano, Italian seasoning, salt and pepper; cook and stir over low heat until blended. , Gradually add cheddar and Gouda cheeses, stirring until cheese is melted; remove from heat. Combine cottage cheese and egg; set aside. , Layer half of the lasagna noodles in a greased 13x9-in. baking dish. Top with half of the meat sauce, half of the cottage cheese mixture and half of the mozzarella cheese. Repeat layers with remaining ingredients. , Bake at 375°, uncovered, for 30-35 minutes. Sprinkle with parsley. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 329 calories, Fat 19g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 526mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
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