VEGETARIAN LASAGNA BROCCOLI RECIPES

BROCCOLI LASAGNA | BETTER HOMES & GARDENS

Broccoli Lasagna | Better Homes & Gardens image

Broccoli and roasted red peppers bring updated flavors to this vegetarian casserole recipe.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Yield 10 main-dish servings

Number Of Ingredients 17

Ingredients

2 bunches broccoli, trimmed and cut up (about 8 cups)
12 dried lasagna noodles
1 15 ounce carton ricotta cheese
¼ cup grated Parmesan cheese
1 slightly beaten egg
2 tablespoons snipped fresh parsley
1 12 ounce jar roasted red sweet peppers, drained
¼ cup butter
¼ cup all-purpose flour
2 cloves garlic, minced
3 cups milk
½ teaspoon salt
½ teaspoon dried basil, crushed
¼ teaspoon pepper
Nonstick cooking spray
2 cups shredded Montery Jack cheese (8 oz.)
3 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 425 degree F. Place a steamer basket in a 4-quart Dutch oven. Add water just below the bottom of the steamer basket; bring to boiling. Add broccoli. Cover and reduce heat. Steam for 4 to 5 minutes or until crisp-tender.
Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well. In a small bowl stir together ricotta cheese, the 1/4 cup Parmesan cheese, egg, and parsley; set aside
In a blender container or food processor bowl, blend or puree the roasted red peppers until almost smooth; set aside. In a large skillet, melt butter. Stir in flour and garlic. Cook and stir 1 minute. Gradually add milk and pureed peppers. Cook and stir until thickened and bubbly. Stir in salt, basil, and pepper.
Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Spread 3/4 cup of the sauce in dish. Arrange 3 lasagna noodles over sauce. Carefully spread 1/3 of the ricotta mixture over noodles. Top with 1/3 of the broccoli and sprinkle with 1/2 cup of the Monterey Jack cheese. Repeat layers 2 more times beginning with sauce. Top with remaining noodles and sauce.
Bake, covered, 20 minutes. Uncover and sprinkle with remaining 1/2 cup Monterey Jack cheese and the 3 tablespoons Parmesan cheese. Bake 10 minutes or until heated through. Let stand 10 minutes. Makes 10 main-dish servings.

Nutrition Facts : Calories 406 calories, CarbohydrateContent 34 g, CholesterolContent 84 mg, FatContent 21 g, ProteinContent 21 g, SaturatedFatContent 13 g, SodiumContent 460 mg

CONVENIENT VEGETARIAN LASAGNA RECIPE | ALLRECIPES

Convenient Vegetarian Lasagna Recipe | Allrecipes image

This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired.

Provided by Kimber

Categories Main Dishes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9x13 inch dish

Number Of Ingredients 14

Ingredients

2 (12 ounce) packages lasagna noodles
2 pounds ricotta cheese
4 eggs
1 cup grated Parmesan cheese
? cup chopped fresh parsley
2 teaspoons dried basil
ground black pepper to taste
½ cup olive oil
1?½ cups chopped onion
1 cup sliced carrots
1?¼ cups chopped green bell pepper
1 (16 ounce) package chopped frozen broccoli, thawed and drained
3 cups chunky-style spaghetti sauce
2 cups shredded mozzarella cheese, divided

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
Preheat oven to 350 degrees F (175 degrees C).
Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

Nutrition Facts : Calories 581.4 calories, CarbohydrateContent 55.3 g, CholesterolContent 121.2 mg, FatContent 28.9 g, FiberContent 5.3 g, ProteinContent 27.4 g, SaturatedFatContent 12 g, SodiumContent 604.7 mg, SugarContent 9.2 g

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