Redwhite And Green Lasagna Recipes

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RED,WHITE AND GREEN LASAGNA



Red,White and Green Lasagna image

Make and share this Red,White and Green Lasagna recipe from Food.com.

Provided by Divinemom5

Categories     Cheese

Time 1h30m

Yield 1 pan of lasagna, 6-8 serving(s)

Number Of Ingredients 13

1 cup hot water
1/2 cup sun-dried tomato
8 ounces lasagna noodles
4 tablespoons butter
1 small onion, finely chopped
1/4 cup flour
2 cups milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups ricotta cheese
1/2 cup basil pesto
2 tablespoons olive oil
4 cups grated mozzarella cheese

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.

MOM'S WHITE LASAGNA



Mom's White Lasagna image

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks-tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. -Janet Wing, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon pepper
3/4 teaspoon salt
1 large egg, lightly beaten
2 cups shredded white cheddar cheese
1-1/2 cups 2% cottage cheese
3/4 pound fresh mozzarella cheese, sliced
1-1/2 cups shredded Gouda cheese
Optional: Additional minced fresh basil and oregano

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

Nutrition Facts :

RED, WHITE, AND GREEN LASAGNE



Red, White, and Green Lasagne image

Categories     Cheese     Pasta     Pepper     Tomato     Vegetable     Bake     Vegetarian     Winter     Gourmet

Yield Serves 8 as a main course

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 large red bell peppers, chopped
15 ounces ricotta (about 2 cups)
1 1/2 pounds broccoli, flowerets cut into 3/4-inch pieces and stems cut into 1/2-inch dice
2 cupsRich Winter Tomato Sauce
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
10 ounces mozzarella, grated (about 2 1/2 cups)
1 1/4 cups fresh grated Parmesan (about 5 ounces)

Steps:

  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.
  • Preheat oven to 375°F.
  • Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.
  • Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.

GREEN AND WHITE LASAGNA



Green and White Lasagna image

An old WW recipe - I think it converts to about 5 points/serving. When we made this recently, one of my sons couldn't stop eating it! A very different and healthy lasagna recipe which we enjoyed.

Provided by ellie_

Categories     Healthy

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

2 tablespoons reduced-calorie margarine
1 1/2 tablespoons flour
1 1/2 cups evaporated skim milk
1/4 teaspoon black pepper
1 pinch nutmeg
9 ounces shredded Fontina cheese (reserve 2 TB)
2 cups drained thawed frozen chopped spinach (1-10 oz pkg)
2 cups drained thawed frozen chopped broccoli (1-10 oz pkg)
12 ounces rinced drained cooked cannellini beans
1/2 cup chopped roasted red pepper (reserve 2 TB)
9 ounces lasagna noodles, cooked and drained (9 noodles)

Steps:

  • Cheese sauce: In medium saucepan, melt margarine.
  • Stir in flour.
  • Cook, stirring constantly (2 minutes).
  • Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
  • Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
  • Preheat oven to 350-degrees F.
  • Spray a 13" x 9" pan with cooking spray.
  • In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
  • Arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
  • Repeat layering twice, ending with cheese sauce.
  • Sprinkle reserved cheese and red pepper on top.
  • Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
  • Let stand 10 minutes before serving.

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