Springtime Lasagna Recipes

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SPRINGTIME LASAGNA



Springtime Lasagna image

I saved this one from an advertisement in cooking Light Magazine. I haven't tried it yet, but it sounds great.

Provided by smiles4u

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

4 cups marinara sauce
1 1/2 cups water
1/2 cup white wine
11 no-boil lasagna noodles
cooking spray
2 (6 ounce) packages fresh Baby Spinach
1 1/2 cups fresh button mushrooms, quartered
1/2 teaspoon salt
2 garlic cloves, minced
3 tablespoons fresh oregano
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1 (32 ounce) container part-skim ricotta cheese
1 large egg
1/2 cup grated parmesan cheese
1/2 cup part-skim mozzarella cheese, shredded

Steps:

  • Preheat oven to 400.
  • Combine the first 3 ingredients, spread 1 1/2 cup sauce mixture over the bottom of a 13x9" baking dish. Place 3 noodles over sauce in baking dish.
  • Heat a large nonstick pan over medium-high heat, coat pan with cooking spray. Add spinach to pan, saute 4 minutes or until wilted. Transfer spinach to a large bowl.
  • Return pan to heat, coat with cooking spray. Add mushrooms and 1/4 tsp salt to pan, saute 10 minutes or until liquid evaporates. Add garlic, saute 1 minute.
  • Add mushroom mixture, remaining 1/4 tsp salt, oregano, and next 4 ingredients (through egg) to spinach, stirring well.
  • Spread 1/2 of ricotta mixture over noodles, top with 4 noodles. Repeat procedure with remaining ricotta mixture and last 4 noodles, ending with noodles.
  • Pour remaining sauce mixture over noodles.
  • Bake, uncovered, at 400 for 40 minutes. Combine Parmesan and mozzarella cheeses. Sprinkle evenly over lasagna, bake an additional 15 minutes or until cheese is melted.

Nutrition Facts : Calories 252, Fat 11.9, SaturatedFat 6.4, Cholesterol 51.8, Sodium 701.1, Carbohydrate 18.6, Fiber 3.1, Sugar 8.5, Protein 16.2

SPRING LASAGNA



SPRING LASAGNA image

Categories     Pasta     Appetizer     Bake     Easter     Casserole/Gratin     Spring

Yield 8 people

Number Of Ingredients 25

2 tablespoons olive oil, plus more
Salt
¾ pounds lasagna noodles
5 tablespoons butter
6 spring onions, thinly sliced
3 leeks, white and pale green parts only, thinly sliced
2 cloves garlic, finely chopped
Freshly ground black pepper
1½ cups frozen green peas
1½ cups asparagus, cut on the diagonal into ½-inch pieces
2 ¼ cups ricotta cheese, strained
2 teaspoons lemon zest
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped chervil
2 cups whole milk
¼ cup chopped white onion
2 bay leaves
¼ teaspoon white pepper
¼ cup all-purpose flour
2 pinches cayenne pepper
1 pound mozzarella, thinly sliced
1/3 cup grated fontina
1/3 cup grated pecorino
1/3 cup grated Parmesan

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

WORLD'S BEST LASAGNA



World's Best Lasagna image

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

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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

BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS



Broken Lasagna With Parmesan and All the Peas image

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

Kosher salt
12 oz. lasagna noodles (not no-boil)
8 oz. snow peas, trimmed (about 3 cups)
1 cup shelled fresh peas (from about 1 lb. pods)or frozen peas, thawed
Zest and juice of 1 lemon
4 oz. Parmesan, finely grated (about 3 cups), plus shaved for serving
6 Tbsp. unsalted butter, cut into 6 pieces
1½ tsp. freshly ground black pepper, plus cracked for serving
4 oz. sugar snap peas (about 1⅓ cups), strings removed, thinly sliced on a diagonal

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.

SPRING LASAGNA WITH CARROTS, PEAS, AND ASPARAGUS



Spring Lasagna With Carrots, Peas, and Asparagus image

Make and share this Spring Lasagna With Carrots, Peas, and Asparagus recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

3 tablespoons unsalted butter
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 (28 ounce) can whole tomatoes, snipped to pieces in the can with kitchen shears
1 (16 ounce) bag frozen peas and carrots, thawed
2 tablespoons fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon grated nutmeg
32 ounces ricotta cheese (regular or lowfat, do not use fat free)
2 large eggs, at room temperature
1/2 teaspoon finely grated lemon zest
9 no-boil lasagna noodles
1 lb pencil-thin asparagus spear

Steps:

  • Position oven rack in center of oven; preheat oven to 350°.
  • Make the sauce: heat a large pan over medium heat, add in butter and olive oil; when butter has almost melted, add the onion; cook, stirring often, until translucent, about 3 minutes.
  • Add in garlic; cook, stirring constantly, until aromatic, about 15 seconds.
  • Pour in the tomatoes and their juice along with the peas and carrots; stir well and bring mixture to a simmer.
  • Stir in the thyme, salt, pepper, and nutmeg; simmer just to blend the flavors and boil off a lot of the liquid, about 10 minutes.
  • You don't want sauce as thick as ragu-more like a loose tomato sauce but beware of a watery sauce.
  • Remove pan from heat and set aside.
  • Cheese filling: whisk the ricotta, eggs, and lemon zest in a big bowl; do not beat-the ricotta should not turn watery.
  • Prepare asparagus: trim off any beige or woody ends; shave off the outer skin to ensure that the spears will be tender after they are baked.
  • If you asparagus is not pencil thin, shave down the spears with a vegetable peeler.
  • Assemble the lasagna in a 13 x 9 inch baking pan as follows: 1 cup tomato sauce spread across the bottom of the pan; 3 no-boil noodles; 1 ½ cups tomato sauce; half the cheese filling (use a rubber spatula to spread it evenly); half the asparagus spears (lay them tip to root in alternating directions); 3 more no-boil noodles; 1 ½ cups tomato sauce, the remaining cheese filling, the remaining asparagus spears, the remaining noodles, and finally the remaining tomato sauce.
  • Cover pan with a layer of parchment paper, then a layer of foil.
  • Bake for 35 minutes, then uncover the pan and continue baking until bubbling and gooey, about 10 minutes.
  • Let rest for 5-10 minutes before serving.

Nutrition Facts : Calories 369.2, Fat 25, SaturatedFat 13.6, Cholesterol 124.5, Sodium 467.4, Carbohydrate 20.1, Fiber 4.9, Sugar 5.2, Protein 19.6

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Top Asked Questions

How long do you cook a lasagna in the oven?
Bake in the oven for 40 minutes. Remove the foil and crank the temperature up to to 425°F. Bake for an additional ten minutes - the lasagna should be nicely browned on top and bubbling on all sides. Remove from the oven and let it rest for 10 minutes before cutting into it.
How to cook lasagna with vegetables in it?
Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
How do you Cook cottage cheese lasagna with asparagus?
Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne. Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.
How to make ricotta zucchini lasagna?
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.

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