Garden Fresh Lasagna Recipes

GARDEN-FRESH LASAGNA

Steps:

• In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and garlic powder. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

NO-BAKE GARDEN-FRESH LASAGNA

Steps:

• Cook noodles as directed on package, omitting salt. Meanwhile, mix ricotta, shredded cheese, 3 Tbsp. Parmesan and basil until blended.
• Heat oil in large skillet on medium-high heat. Add mushrooms; cook 4 min., stirring after 2 min. Add garlic; cook 1 min. or until garlic is fragrant and mushrooms are tender and browned, stirring frequently. Stir in pasta sauce; simmer on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Add spinach; stir until spinach is wilted and evenly coated with sauce.
• Spread 1/2 cup sauce onto bottom of 8-inch square microwaveable dish; top with 4 noodle pieces, half the cheese mixture and 1/3 cup of the remaining sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.
• Microwave on HIGH 4 to 5 min. or until heated through and bubbly around the edges. Let stand 5 min. before serving.

HERB GARDEN LASAGNAS

Steps:

• In a small bowl, whisk the first six ingredients. On a clean work surface, mix all-purpose and semolina flours; form into a mound. Make a large well in the center. Pour egg mixture into well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (dough will be soft and slightly sticky)., Lightly dust work surface with flour; knead dough gently five times. Divide into six portions; cover with plastic wrap. Let rest 30 minutes., In a small bowl, mix the first seven filling ingredients; stir in 1/2 cup queso fresco. Grease six individual 12-oz. au gratin dishes; place on baking sheets. Preheat oven to 350°., Fill a Dutch oven three-fourths full with salted water; bring to a boil. On a floured surface, roll each portion into a 20x4-in. rectangle, dusting dough with additional flour as needed., For each lasagna, add one noodle to boiling water; cook 1-2 minutes or until al dente. Place one-fifth of the noodle in bottom of a prepared dish; top with 1 tablespoon ricotta mixture and 2 tablespoons tomato. Fold noodle back to cover filling; repeat three times, topping and folding the noodle each time., Sprinkle lasagnas with remaining queso fresco and tomatoes. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle with additional herbs.

GARDEN FRESH LASAGNA

Steps:

• 1. In 3-quart saucepan, cut up tomatoes with spoon. Add tomato sauce, tomato paste, onions, mushrooms, garlic, parsley, basil, oregano and pepper. Bring to boil, stirring occasionally. Reduce heat and simmer uncovered, 15 minutes.2. In small bowl, combine ricotta cheese, 3/4 cup of KELLOGG'S ALL-BRAN cereal and dry milk powder until well blended. Set aside.3. Squeeze spinach in paper towel to drain thoroughly. Set aside.4. In 13 x 9 x 2-inch baking pan coated with cooking spray, assemble lasagna by arranging 1/3 of the noodles on bottom of pan. Using 1/3 of each, layer ricotta cheese-cereal mixture, spinach, tomato sauce and Mozzarella cheese. Repeat layering ingredients 2 more times, ending with Mozzarella cheese. Sprinkle top with a mixture of the remaining 1/2 cup KELLOGG'S ALL-BRAN cereal and Parmesan cheese. Cover loosely with foil.5. Bake at 375°F for 35 minutes or until thoroughly heated. Remove foil and bake an additional 10 minutes or until filling is bubbly and cheese is melted. Remove from oven. Let stand 15 minutes before serving.

GARDEN VEGGIE LASAGNA

Steps:

• Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°., Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally., In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend., Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.