SPRING LASAGNA
Steps:
- 1. Preheat oven to 450 degrees. Add 1 tablespoon oil to a pot of salted water and bring to a boil. Cook lasagna noodles according to directions on box, until barely al dente. Drain. Toss with oil to prevent sticking. 2. Heat 1 tablespoon oil with 1 tablespoon butter in a large sauté pan over medium heat. Add onions, leeks and garlic and sauté until soft, 5-6 minutes. Season with salt and pepper. 3. Fill a large bowl with ice water. Cook peas in a pot of boiling salted water until tender, 1 minute. Drain and set aside. Cook asparagus in a pot of boiling salted water until just tender, 2-3 minutes. Drain asparagus, shock in ice water, drain again and toss with peas. 4. Mix ricotta, zest and herbs. Season with salt and pepper. 5. Make béchamel: Combine milk, onions, bay leaves, ½ teaspoon salt and white pepper in a medium saucepan and bring to a simmer over low-medium heat. Cook, stirring occasionally, until mixture reduces by approximately a quarter, about 10 minutes. Strain milk and set aside. Wipe saucepan and melt 4 tablespoons butter over medium-low heat. Sprinkle in flour and cook, whisking constantly, until roux is bubbling, about 3 minutes. Reduce heat to low, whisk in reserved milk
INSTANT POT LASGANA WITH A SPRINGFORM PAN
Fast, easy, saucy, cheesy are all of the things that this delicious Instant Pot lasagna with a springform pan has been described as. Make it for dinner tonight!
Provided by Kristen
Yield 8
Number Of Ingredients 10
Steps:
- Push SAUTE button on the Instant Pot. Once it is hot (it will only take a few minutes), cook and stir Italian sausage until brown. (You could also do this step on the stove top, but it's just as easy to do it in the Instant Pot)
- Add onions and mushrooms; saute until onions are clear.
- Stir in spaghetti sauce, and heat through. Pour mixture into a bowl and set aside. Rinse out your pot.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a round 7-Inch Springform pan.
- Layer with 1/2 of the uncooked lasagna noodles, breaking the noodles so they cover all the sauce. Then add 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of the meat sauce. Continue layering until all ingredients are used or until your springform pan is filled to the top.
- Cover pan with aluminum foil.
- Place a trivet in the bottom of the Instant Pot. Add 1 cup of water on top of the trivet. Gently place your foil wrapped lasagna on top of the trivet.
- Push the PRESSURE COOK or MANUAL and set the timer for 24 minutes.
- When it is done, let it release on its own for a few minutes then turn the knob to VENTING to release all of the pressure.
- When the pressure is out, remove the lid and take out the lasagna.
- Add 1/2 cup of mozzarella cheese and broil in the oven for 2 minutes until the cheese it bubbly on top.
- Let it cool for at least 10 minutes before serving.
Nutrition Facts : Servingsize 1 serving, Calories 3095 kcal, Fat 208 g, SaturatedFat 108 g, Cholesterol 642 mg, Sodium 5147 mg, Carbohydrate 80 g, Sugar 17 g, Protein 199 mg
BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Provided by Joe Sevier
Categories Spring Lasagna Pasta Pea Lemon Lemon Juice Parmesan Butter Pepper Quick & Easy Sugar Snap Pea Lunch Dinner Peanut Free Soy Free Tree Nut Free Vegetarian Kid-Friendly
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
- Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
- Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
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SPRING VEGETABLE LASAGNA RECIPE | EATINGWELL
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5/5 (2)Total Time 1 hr 25 minsCategory Healthy Lasagna RecipesCalories 571 per serving
- Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt; remove from heat.
- Heat the remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat.
- Arrange 4 noodles in the prepared baking dish, slightly overlapping. Top with 1/4 cup of the spinach and 3/4 cup vegetables. Pour on 1 cup of the mascarpone mixture and top with 1/3 cup farmer's cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray.
SPRING LASAGNA WITH RICOTTA, PORK, PESTO AND BUTTERMILK …
From more.ctv.ca
- This recipe has a few steps to complete before you can assemble, but hang in there - the results are worth it!
- You’ll want to start off by draining the ricotta, there’s nothing worse than a watery and runny lasagna. Add ricotta to a fine mesh sieve placed over a medium sized bowl. Let drain for about one to one and a half hours. Once drained, combine the ricotta with eggs, salt and pepper and set aside.
- Next, the zucchini. Pre-heat the oven to 400°F and line two large baking sheets with parchment paper. Place the sliced zucchini in a mixing bowl and scatter with kosher salt, coating all the sides. Wait about ten minutes for some of the moisture to be pulled out and then blot them dry - do not rinse as this will just add moisture back into the zucchini. Zucchini contains a lot of water, salting them prior to roasting will further prevent the lasagna from being too watery. Arrange the zucchini on the prepared baking sheets, place them in the preheated oven for 20 minutes, remove and turn the oven down to 350°F.
- Onto the green onion pesto and pork. To a food processor add green onions, chives, basil, parmesan, pine nuts and salt. Pulse for about 30 seconds or until everything is fairly well chopped. While the motor is running, slowly drizzle in all of the olive oil to create a vibrant rich green pesto. In a large skillet over medium high heat, add ground pork. Break it up with a wooden spoon and stir until it is fully cooked and browned. Remove from heat and drain the pork of any fat. Combine browned pork and pesto and mix until all the pork is nicely coated. Set aside.
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- Heat a Dutch oven coated with cooking spray over medium-high heat. Add chard, squash, onion, bell pepper, carrot, and salt; saute 10 minutes or until tender.
- Melt butter in a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour, and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick (for about 4 minutes). Remove from heat; add 1/4 cup Parmesan. Stir until cheese melts.
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