Green Pasta For Lasagna Recipes

BROKEN LASAGNA PASTA

Steps:

• Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
• Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
• Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.

FRIED GREEN TOMATO LASAGNA

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove from the heat; set aside. In a large skillet over medium heat, melt the butter. Dip green tomato slices in flour; brown in skillet on both sides. Remove to paper towels to drain. Spoon 3/4 cup tomato mixture into a greased 13x9-in. baking dish. Top with a third of the green tomatoes; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining tomato mixture and mozzarella cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving.

PASTA LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
• In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
• In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
• Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

RED,WHITE AND GREEN LASAGNA

Steps:

• Pour hot water over tomatoes and let sit until soft (about 10 minutes).
• Cook pasta according to package,drain in colander.
• Drain tomatoes,reserving liquid.
• Puree tomatoes in blender until smooth,using reserved liquid if needed.
• Melt butter over medium heat in saucepan.
• Add onion and cook until soft (about 5 minutes) Add flour and stir.
• Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
• Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
• Combine pesto and ricotta cheese in small bowl.
• Cover bottom of 9X13 baking dish with olive oil.
• Arrange noodles over oil,covering bottom of pan completely.
• Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
• Arrange second layer of noodles over cheese.
• Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
• Repeat both layers,ending with mozzerella cheese.
• Bake at 350 degrees for 45-60 minutes,until hot throughout.
• Serve with Sauvignon Blanc wine.

LASAGNA WITH COLLARD GREENS

Steps:

• Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels.
• Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Lay collard green leaves over the ricotta in a single layer. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.
• Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.
• Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.