ZUCCHINI RED PEPPER LASAGNA
Pesto adds zip to this lasagna that's simply overflowing with vegetables and cheese. And with sliced portobello mushrooms in every bite, this hearty dish from our Test Kitchen is perfect for company. Just serve it with a side salad and dinner's done.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside. In a large skillet, saute zucchini and mushrooms in oil until tender; set aside., Spread 1 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red peppers and cheese mixture. Top with three more noodles and another cup of sauce. Layer with remaining zucchini mixture, peppers, cheese mixture, noodles and sauce., Cover and bake at 375° for 45 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 241 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
ROASTED RED PEPPER LASAGNA
"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 9 pieces.
Number Of Ingredients 15
Steps:
- Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 229 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 386mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
RED PEPPER AND SPINACH LASAGNA
If you are looking for a vegetarian lasagna recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. I can't tell you just how terrific this veggie lasagna is - tender pepper and fresh spinach smothered in oozing cheese.
Provided by English_Rose
Categories Spinach
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
- Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
- To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
- To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.
Nutrition Facts : Calories 718.9, Fat 50.6, SaturatedFat 27.3, Cholesterol 139, Sodium 1205.2, Carbohydrate 30.1, Fiber 4.6, Sugar 7.6, Protein 38.9
SPINACH-MUSHROOM LASAGNA WITH RED PEPPER MARINARA
Made with a red pepper marinara sauce and layered with spinach, fresh mushrooms and cheese, this is the perfect lasagna to feed a hungry crowd.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Blend pasta sauce and peppers in blender until smooth. Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
- Cook lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in mushrooms; cook 10 min. or until tender and browned, stirring frequently.
- Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 each of the ricotta and mushroom mixtures, and 3/4 cup sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
- Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
EASY ROASTED RED PEPPER AND MUSHROOM LASAGNA
Make and share this Easy Roasted Red Pepper and Mushroom Lasagna recipe from Food.com.
Provided by elastigirl
Categories One Dish Meal
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
- Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl.
- Spread 1 cup of sauce on bottom of baking pan.
- Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture, 1/2 of sliced mushrooms, 1/2 of roasted red peppers, and 1 cup of sauce.
- Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce.
- Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce.
- Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella.
- Cover with foil and bake at 375 degrees for 50-60 minutes. Remove foil and continue baking until cheese is melted, about 5 minutes. Allow to stand for 15 minutes before serving.
RED PEPPER BROCCOLI LASAGNA
This lasagna is composed of alternating layers of broccoli, ricotta cheese, Monterey Jack cheese, and a creamy roasted red pepper sauce.
Provided by Cindy Pearl Valley
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- Place a steamer basket into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and and reduce heat to medium-low. Steam until tender but still crisp, 4 to 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Coat a 3-quart baking pan with cooking spray.
- 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. Drain.
- Stir ricotta cheese, egg, Parmesan cheese, and parsley together in a bowl.
- Puree red peppers in a blender until almost smooth.
- Melt butter in a large skillet over medium heat. Add flour and garlic; cook and stir until thickened, about 1 minute. Stir milk and pureed peppers in gradually; cook and stir until sauce is thick and bubbly, 7 to 10 minutes. Add salt, basil, and pepper.
- Spread 3/4 cup of the sauce into the bottom of the prepared baking pan. Arrange 3 noodles on top, 1/4 of the ricotta mixture, 1/4 of sausage slices, 1/4 of the broccoli, and 1/4 cup Monterey cheese. Repeat layering 3 more times with the remaining noodles, ricotta mixture, sausage slices, broccoli, and Monterey cheese. Pour the rest of the sauce of top. Cover pan with aluminum foil.
- Bake in the preheated oven until heated through and lightly browned, about 20 minutes. Uncover pan and sprinkle the remaining 1/2 cup Monterey cheese and Parmesan cheese over the lasagna. Continue baking until top is bubbling, about 10 minutes more.
Nutrition Facts : Calories 494 calories, Carbohydrate 44.3 g, Cholesterol 92.5 mg, Fat 24.2 g, Fiber 3.6 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 710.7 mg, Sugar 8.4 g
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