VEGGIE LASAGNA WITH WHITE SAUCE RECIPES

WHITE SAUCE LASAGNA RECIPE: HOW TO MAKE IT

White Sauce Lasagna Recipe: How to Make It image

I love to cook—and I love this recipe! Its one-of-a-kind taste is a delicious change of pace from "regular" lasagna.—James Hospodka, Omaha, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1 pound ground beef
1 cup finely chopped celery
1 cup finely chopped onion
1 garlic clove, minced
1 cup half-and-half cream
3 ounces cream cheese, cubed
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
7 ounces shredded Gouda cheese
2 cups 4% cottage cheese
1 large egg, lightly beaten
8 ounces lasagna noodles, cooked and drained
12 ounces sliced or 3 cups shredded part-skim mozzarella cheese
Minced fresh parsley

Steps:

In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic. Cook for 1 minute or until garlic is tender; drain. Stir in the cream, cream cheese, basil, oregano, Italian seasoning, salt and pepper; cook and stir over low heat until blended. , Gradually add cheddar and Gouda cheeses, stirring until cheese is melted; remove from heat. Combine cottage cheese and egg; set aside. , Layer half of the lasagna noodles in a greased 13x9-in. baking dish. Top with half of the meat sauce, half of the cottage cheese mixture and half of the mozzarella cheese. Repeat layers with remaining ingredients. , Bake at 375°, uncovered, for 30-35 minutes. Sprinkle with parsley. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 329 calories, FatContent 19g fat (12g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 526mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 24g protein.

VEGGIE LASAGNA RECIPE: HOW TO MAKE IT

Veggie Lasagna Recipe: How to Make It image

No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. —Mary Jane Jones, Williamstown, West Virginia

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 25 minutes

Prep Time 01 hours 10 minutes

Cook Time 01 hours 15 minutes

Yield 12 servings.

Number Of Ingredients 22

Ingredients

1 package (16 ounces) frozen sliced carrots
1/4 cup finely chopped onion
2 tablespoons butter
1 cup ricotta cheese
1/4 teaspoon each salt and pepper
SPINACH LAYER:
2 shallots, chopped
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1 large egg
1/4 teaspoon each salt and pepper
EGGPLANT LAYER:
1 medium eggplant, peeled and cut into 1/4-inch slices
3 garlic cloves, minced
6 tablespoons olive oil
1/2 teaspoon salt
2-1/2 cups marinara sauce
12 lasagna noodles, cooked and drained
1/4 cup minced fresh basil
4 cups part-skim shredded mozzarella cheese
3 cups grated Parmesan cheese

Steps:

Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper; remove. In same skillet, saute shallots in oil until tender. In clean food processor, puree the shallots, spinach, ricotta, egg, salt and pepper. , In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt., Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. , Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 496 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 37g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 29g protein.

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Total Time 4 hours
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Calories 420 calories per serving

1. Strip and finely chop the rosemary leaves and finely chop the bacon.
2. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
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1. Preheat the oven to 190°C/375°F/gas 5.
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1. Strip and finely chop the rosemary leaves and finely chop the bacon.
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