PARMESAN VEGGIE LASAGNA IN CREAM SAUCE
Taste this delicious cheesy Parmesan Veggie Lasagna in Cream Sauce and create your new favorite dish! You'll love the flavors of creamy ricotta and four-cheese blend when you taste this veggie lasagna in cream sauce.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h40m
Yield 9 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
- Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
- Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
- Bake 1 hour or until heated through, uncovering for the last 5 min.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 75 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE
Provided by Texan1984
Time 2h
Yield 9
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 minutes or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 minutes. Stir in Parmesan cheese; set aside. Heat oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes or until crisp-tender; set aside. Mix ricotta cheese and basil. Spoon 1/4 cup of the Parmesan sauce into 12x8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, pizza shreds and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup pizza shreds; cover. Bake 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.
VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE
Make and share this Vegetable Lasagna in Parmesan Cream Sauce recipe from Food.com.
Provided by lik2fish
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Melt butter in medium saucepan on low heat.
- Stir in flour, salt and ground red pepper; cook 2 minutes.
- Gradually add milk, stirring until well blended.
- Cook on medium heat until mixture boils and thickens, stirring constantly.
- Reduce heat to low; simmer 3 minutes.
- Stir in Parmesan cheese; set aside.
- Heat oil in large skillet on medium-high heat.
- Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes set aside.
- Mix ricotta cheese and basil.
- Spoon 1/4 cup of the Parmesan sauce into a 12 x 8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat .
- Cover and bake 55 minutes; uncover.
- Bake an additional 5 minutes or until hot and bubbly.
Nutrition Facts : Calories 496.7, Fat 27.2, SaturatedFat 14.5, Cholesterol 75.8, Sodium 417.3, Carbohydrate 42.2, Fiber 3.7, Sugar 4.4, Protein 21.9
VEGETABLE PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
- Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
- Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
- Remove from the oven and cool for 10 minutes before serving.
- Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.
VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese. Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp.
- Mix ricotta cheese and basil.
- Spoon 1/4 cup of the Parmesan cream sauce into 12x8-inch baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan cream sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan cream sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.
- Bake at 375 degrees F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 33.1 g, Cholesterol 46.1 mg, Fat 16.7 g, Fiber 2.8 g, Protein 15.3 g, SaturatedFat 8.1 g, Sodium 379.7 mg, Sugar 8.2 g
VEGETABLE LASAGNA W/ FONTINA CHEESE & CREAMY PARMESAN SAUCE
Make and share this Vegetable Lasagna W/ Fontina Cheese & Creamy Parmesan Sauce recipe from Food.com.
Provided by Impera_Magna
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 Tbs. butter over medium-high heat in a large skillet.
- Add onion; cook until soft and golden brown, about 5 minutes. Set aside.
- Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
- Add noodles and soak until soft and pliable, 10 minutes.
- Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.).
- Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes. (Or slowly heat in a medium saucepan over medium-low heat.)
- Fish out garlic; discard.
- Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended.
- Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken.
- Stir in 1/2 cup Parmesan, 1/4 teaspoons salt and pepper to taste.
- Remove from heat; place plastic wrap directly on the sauce's surface.
- Adjust rack to upper-middle position and heat oven to 425 degrees.
- Smear 1/4 cup of the sauce over bottom of baking dish.
- Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs. Parmesan.
- Assemble final layer with remaining noodles, sauce and cheeses.
- Seal with foil and bake until bubbly, about 35 minutes.
- Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer.
- Let stand 10-15 minutes before serving.
Nutrition Facts : Calories 213.6, Fat 15.3, SaturatedFat 9.4, Cholesterol 49.9, Sodium 1418.1, Carbohydrate 7.2, Fiber 0.2, Sugar 0.9, Protein 12
CREAMY VEGETABLE LASAGNA
Our Test Kitchen created this recipe for this creamy herbed vegetable lasagna. It's also a great option for a vegetarian main dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2-3 servings.
Number Of Ingredients 18
Steps:
- Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning., Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.
Nutrition Facts :
ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE
Here's a new twist on lasagna made with vegetables and a creamy pesto base. It's a great option for entertaining when you need to satisfy a lot of different guests' tastes. The roasted vegetables also make a great side dish that goes with any meat. They can be made a day in advance. I often bake a double batch and set half aside to go with another meal.
Provided by JennaferPC
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
- Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
- Roast vegetables in the preheated oven until golden brown, about 40 minutes.
- 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.
- Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
- Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
- Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
- Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 25.4 g, Cholesterol 76.4 mg, Fat 31.2 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 953.9 mg, Sugar 5.1 g
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