VEGGIE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
WHITE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish. This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad.
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts : Calories 322 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 678mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 24g protein.
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Reviews 5.0
Total Time 45 minutes
Category Dinner, Lunch
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Calories 236 kcal per serving
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CHEESY WHITE BEAN-TOMATO BAKE RECIPE - NYT COOKING
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Reviews 4
Total Time 15 minutes
Calories 489 per serving
- Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.
CHEESY WHITE BEAN-TOMATO BAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Calories 489 per serving
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EASY VEGETABLE LASAGNA - INSPIRED TASTE – EASY RECIPES ...
From inspiredtaste.net
Reviews 4.9
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 444 per serving
- Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.
HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving
- Strip and finely chop the rosemary leaves and finely chop the bacon.
- 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.
- Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
- Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
- Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
- Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
- Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
- While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
- Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
- Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
- Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
- Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
- Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
- To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
- Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
- Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
- Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.
SPINACH LASAGNA ROLL RECIPE - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 60 minutes
Category Dinner
Cuisine Italian
Calories 253 kcal per serving
- To serve, ladle a little sauce on the plate and top with lasagna roll.
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