Veggie Lasagna With White Sauce Recipes

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until just tender, about 5 minutes. Add garlic and cook, stirring often, for 1 minute. Transfer the onion and garlic to a large bowl; stir in frozen vegetables and basil.
• Melt butter in the skillet over medium-high heat. Add flour and whisk to combine. Cook, whisking, for 30 seconds. Gradually add milk; cook, whisking constantly, until the mixture thickens, 2 to 3 minutes. Add Parmesan and salt; whisk until smooth. Remove from heat.
• Spread 1/2 cup of the cheese sauce on the bottom of the prepared baking dish. Layer on 3 lasagna noodles, evenly spacing the noodles crosswise in the dish. (The noodles will not cover the bottom of the dish but will expand when baking.) Top the noodles evenly with 3 cups vegetable mixture, 3/4 cup cheese sauce and 3/4 cup shredded cheese. Layer 3 lasagna noodles over the cheese; spread half the squash over the noodles and sprinkle with 3/4 cup cheese. Repeat the layers once, starting with noodles and ending with squash. Sprinkle with 3/4 cup cheese. Layer with the remaining 3 lasagna noodles; spread the remaining cheese sauce over the noodles and sprinkle with the remaining cheese.
• Lightly coat a sheet of foil with cooking spray; cover the baking dish coated-side down. Bake for 30 minutes. Uncover and bake until golden brown and bubbly, about 15 minutes more. Let stand for 15 minutes before serving. Sprinkle with basil, if desired.

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Dice zucchini. Coarsely chop broccoli and spinach.
• In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
• In medium bowl, with fork, mix ricotta and eggs; set aside.
• Prepare lasagna noodles as label directs. Drain.
• Meanwhile, preheat oven to 350 degrees F.
• In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
• In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
• Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.

PARMESAN VEGGIE LASAGNA IN CREAM SAUCE

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.

LASAGNA WITH WHITE SAUCE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

EASY VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until vegetables are tender. Stir in condensed soup, water, Parmesan and 1 cup mozzarella.
• Spread 1/4 of the vegetable mixture onto bottom of 13x9-inch pan; top with 3 noodles. Repeat layers twice; cover with remaining vegetable mixture. Sprinkle with remaining mozzarella.
• Bake 30 min. or until heated through.

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Prep vegetables: in a big bowl, combine the eggplant, zucchini, peppers, onions, garlic, rosemary, ½ cup basil, salt, pepper, and ½ cup olive oil; marinate for 2-3 hours at room temperature.
• Make the sauce: scald milk in a medium saucepan (look for small bubbles forming around the edge) over low heat for about 4 minutes.
• Remove pan from heat, but keep warm.
• In another medium saucepan, melt the butter over medium heat until completely melted.
• Whisk in the flour and let the mixture foam and cook, whisking occasionally, for 3 minutes or until it is a light tan color (you will notice a nutty aroma to the mixture).
• Slow whisk in the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes.
• If the milk has cooled, add it gradually in small portions, whisking between each addition to prevent lumps.
• If the sauce isn't thickening, increase the heat slightly and whisk constantly so as not to burn the sauce.
• Season sauce with salt to taste and remove from the heat; cool before using in the lasagna dish.
• Make the lasagna: preheat oven to 375°.
• Remove the vegetables from the marinade to a deep roasting pan; roast in the oven until tender and browned, about 30 minutes, stirring twice during roasting time.
• In a skillet, heat 2 tablespoons olive oil; add in the mushrooms and saute over medium heat for 3 minutes; add in the baby spinach, sauteing until wilted and tender; set aside.
• In a big pot of boiling, salted water, cook the lasagna noodles until al dente; drain and rinse with cold water; dry on a towel.
• Assemble: pour 1 cup of Bechamel sauce over the bottom of an oiled 13 x 9 inch baking dish and arrange ¼ of the roasted vegetable mixture on top.
• Cover with pasta, then top with ¼ more of vegetable mixture, add some mushrooms, some diced tomatoes, ½ cup Becamel sauce, some of the remaining basil, and ½ cup Parmesan cheese.
• Repeat the procedure two times, ending with Parmesan cheese and ½ cup Bechamel sauce.
• Cover with foil and bake for 10 minutes until the lasagna is bubbling and golden brown.
• Remove from the oven and let rest 10 minutes before cutting to serve.

EASY SPINACH LASAGNA WITH WHITE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
• Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
• Combine pasta sauce with milk in a medium bowl. Mix well.
• Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
• Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

DEBBIE'S VEGETABLE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
• Whisk ricotta cheese, egg, and egg white together in a bowl.
• Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
• Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

CREAMY VEGETABLE LASAGNA

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.