FREEZE-AHEAD LASAGNA PRIMAVERA
Layered with delicate veggies, a creamy sauce,and 3 cheeses, this lasagna captures thefreshness of spring -- straight from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
- In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
- In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
- Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 661 g, Fat 32 g, Fiber 5 g, Protein 41 g
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
LASAGNA PRIMAVERA
Get inspired to eat more veggies with a cheesy, veggie-packed lasagna.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- Meanwhile, if necessary, cut broccoli florets into bite-size pieces. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.
- Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.
- Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 665, Carbohydrate 42 g, Cholesterol 150 mg, Fat 1, Fiber 4 g, Protein 37 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 880 mg
LASAGNA PRIMAVERA
My mom used to make this for me when I first became vegetarian. I promise you won't miss the meat! My very carnivorous DH even loves it. Out of personal preference, I only use 12 oz of spinach. I also salt and pepper the vegetables when I layer the lasagna. Enjoy!
Provided by Hadice
Categories One Dish Meal
Time 50m
Yield 1 13x9 pan
Number Of Ingredients 10
Steps:
- Bring 3 quarts water to a boil in a 6-quart saucepan over high heat.
- Add lasagna noodles and cook for 3 minutes.
- Add carrots; cook 2 minutes.
- Add broccoli, zucchini, and squash and cook the final two minutes or until pasta is tender.
- Drain Well.
- Squeeze the excess liquid from spinach.
- Mix spinach with ricotta cheese.
- Preheat oven to 400 degree.
- In 13x9-inch baking pan, spread one-third of the marinara sauce on the bottom.
- Arrange half of the noodles on sauce.
- Pat half of each of the vegetables, spinach mixture, and mozzarella on the noodles.
- Pour half the remaining marinara over these layers.
- Repeat layering and top with remaining sauce and sprinkle with parmesan cheese.
- Place on a large baking sheet that has been lined with foil.
- Bake lasagna, uncovered, about 30 minutes or until hot in the center.
- Let stand 10 minutes before serving (lasagna can be made up to 2 days before baking; refrigerate, covered, until one hour before baking-if cold bake for one hour at 350 degrees).
Nutrition Facts : Calories 3507.6, Fat 151.9, SaturatedFat 80.2, Cholesterol 450.4, Sodium 7086.8, Carbohydrate 349.9, Fiber 52.3, Sugar 102.8, Protein 194.1
LASAGANA PRIMAVERA
This lasagna is made with low-fat yogurt in place of ricotta. Not only are you getting the added health benefits of cooking with yogurt, but you are also bringing the calories "WHEY" down. Time is not included for straining whey from yogurt. The recipe comes from Stonyfield Farm.
Provided by Barb G.
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Using a yogurt cheese maker OR layered cheese cloth, strain the whey from 1-quart of yogurt. Let strain overnight to make yogurt cheese.
- Preheat oven to 350°F.
- Using a large mixing bowl, fold the vegetables, 1 cup mozzarella cheese, herbs, salt, pepper and eggs into the yogurt cheese.
- In a 9x13 inch pan place a couple of tablespoons of pasta sauce on bottom, spreading evenly: place a layer noodles in pan over sauce. Top with half of the vegetable filling, then half of the pasta sauce, Repeat for the second layer; Finish with the remaining noodles and cheese.
- Bake covered with foil (release foil works great) for 1 hour, remove foil the last 10 minutes for cheese to brown, Serve warm.
Nutrition Facts : Calories 334.9, Fat 10.9, SaturatedFat 4.6, Cholesterol 75, Sodium 910.9, Carbohydrate 43.9, Fiber 3.1, Sugar 13.4, Protein 15.5
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- Combine all the chopped vegetables (carrots, broccoli, zucchini, squash) with 1/2 teaspoon salt and steam briefly, for 2-3 minutes, to soften them just a bit (they’ll finish cooking in the oven after the lasagna is assembled).
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