WHOLE WHEAT LASAGNA WHEELS
Bring the fabulous flavors of Italy to you dinner table with this cheesy lasagna filled with veggies - a tasty casserole recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with cold water to cool. Drain well; lay noodles flat.
- Meanwhile, spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add mushrooms and zucchini to skillet; sprinkle with pepper. Cook 5 to 8 minutes, stirring frequently, until vegetables are very tender. Remove from heat. Drain; return to skillet. Stir in ricotta cheese, mozzarella cheese, Parmesan cheese and basil until well blended.
- In baking dish, spread 1/2 cup pasta sauce. For each wheel, spoon 1/3 cup vegetable mixture on center of each cooked noodle; spread to ends. Carefully roll up from short end, forming wheel. Place wheels, seam-side down, in baking dish. Spoon remaining 1 cup sauce evenly over tops of wheels.
- Cover and bake 30 minutes or until sauce is bubbly. Serve warm, spooning sauce from baking dish over top of each wheel.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 30 mg, Fat 1, Fiber 6 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 17 g, TransFat 0 g
FAVORITE SKILLET LASAGNA
Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner. Topped with dollops of ricotta cheese, it has an extra touch of decadence. No one will believe this one's lighter. -Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally., In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 250 calories, Fat 10g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 783mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
SKILLET LASAGNA
This vegetable lasagna cooks entirely on the stove top-no oven required.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
- Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
- Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.
Nutrition Facts : Calories 564 calorie, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 108 milligrams, Sodium 924 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 24 grams
EASY CHEESY SKILLET LASAGNA
Lasagna with sausage, mushrooms, and lots of cheese is fast and easy on the stove top--and there's no compromise on flavor.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.
- Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.
- Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 34 g, Cholesterol 95.3 mg, Fat 38.5 g, Fiber 9 g, Protein 30.6 g, SaturatedFat 14.9 g, Sodium 1280.1 mg, Sugar 2.9 g
ESCAROLE, KALE, WHITE BEAN, AND TOMATO LASAGNA
To ensure that the lasagna doesn't come out watery, it's important that the greens go in dry. Let all the water evaporate during cooking, and then blot the leaves with a paper towel if necessary after removing them from the saute pan.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and half the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool. Repeat with 1 more teaspoon oil and the remaining mushrooms.
- Chop 6 garlic cloves. Heat 1 teaspoon oil over medium heat in a large saute pan or skillet. Add garlic and 1/2 teaspoon salt, and cook until fragrant, about 1 minute (do not let brown). Raise heat to medium-high, and add 1/2 cup water. Add two-thirds of the kale; cover, and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.
- Preheat oven to 375 degrees. Coat bottom of a 9-by-13-inch ovenproof baking dish with 1 teaspoon oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Puree 1 minute. Scrape down sides of bowl, add reserved bean liquid, and puree until smooth, about 1 minute. Add oregano, and pulse until just combined.
- Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.
- Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining mushrooms, tomatoes, and cheese. Cover with foil, being careful not to let foil touch surface, and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 minutes.
- Turn on broiler. Transfer lasagna to broiler, and cook until top just turns golden brown, 1 to 2 minutes. Let cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 279 g, Cholesterol 16 g, Fat 9 g, Fiber 12 g, Protein 19 g, SaturatedFat 4 g, Sodium 645 g
QUICK AND EASY SKILLET LASAGNA
Seriously scrumptious, seriously easy! Throw this together in no time on any busy day and enjoy the comfort of lasagna without the extra work. Customize to your heart's desire!
Provided by SANDST
Categories Meat Lasagna
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
- Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
- Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 40.3 g, Cholesterol 67.9 mg, Fat 20.4 g, Fiber 4 g, Protein 26.3 g, SaturatedFat 8.8 g, Sodium 718.9 mg, Sugar 11.2 g
WHOLE WHEAT LASAGNA
I found this recipe on the back of the whole wheat lasagna box. I modified the recipe to my tastes. There are other recipes on the zaar that are more fancier and more complicated. This is real simple and still tastes delicious. One day when I have the time I am going to try some of those highly rated lasagna recipes on the zaar.
Provided by Kaykwilts
Categories For Large Groups
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat slowly; add next 6 ingredients to meat and simmer uncovered about 30 minutes.
- Cook lasagna noodles about 6 minutes.
- Combine cottage cheese with next five ingredients.
- Place 1/2 noodles in 13x9x2 inch baking dish; spread 1/2 cheese mixture over noodles, add 1/2 mozzarella cheese and 1/2 meat mixture.
- Repeat layers.
- Bake at 375 degrees for 30 minutes.
Nutrition Facts : Calories 288.7, Fat 14.2, SaturatedFat 7, Cholesterol 75.4, Sodium 1015.1, Carbohydrate 19.4, Fiber 1.3, Sugar 5.1, Protein 22
WHOLE WHEAT SKILLET LASAGNA
This Rachael Ray recipe calls for whole wheat gemelli or cassarecci, but I made it with regular gemelli and it was just fine. I also cut back on the rosemary as I'm not a really big fan of that particular herb. Excellent served with a green salad.
Provided by Irmgard
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat a pot of water for the pasta, season with salt and cook pasta to al dente.
- Preheat the oven to 450 degrees F or else preheat the broiler.
- While the pasta water comes to a boil, heat 2 tablespoons of the oil in a high-sided skillet over medium-high to high heat.
- When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes.
- Season with salt, pepper and the allspice.
- Add the grated vegetables and the rosemary.
- Cook 7 to 8 minutes, then stir in the stock.
- Add the tomatoes and break up with a spoon.
- Drain the pasta and add to the sauce, then stir in the ricotta.
- Top the pasta with a layer of mozzarella and place in the oven.
- Cook for 5 minutes to melt and bubble the cheese.
Nutrition Facts : Calories 1191.9, Fat 60.6, SaturatedFat 23.2, Cholesterol 176.7, Sodium 420.5, Carbohydrate 102.5, Fiber 3.3, Sugar 7.5, Protein 66.1
ESCAROLE SALAD WITH APPLES, CANDIED WALNUTS, AND SAINT ANDRé CHEESE
Skip the wine-this salad is perfect with a Belgian ale. Saint Andréis a soft, ripened cheese much like Brie or Camembert. Either cheese would make a good substitute.
Provided by Bon Appétit Test Kitchen
Time 25m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side. Divide among plates. Reduce heat to medium-high. Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10 to 15 seconds. Stir in vinegar, then add escarole and radicchio to skillet. Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute. Season with salt and pepper.
- Mound salad on plates alongside apples. Top with cheese and walnuts.
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