CREAMY BROCCOLI LASAGNA
On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.-Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles., In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. , Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 17g protein.
LASAGNA WITH ROASTED EGGPLANT, MUSHROOMS AND CARROTS
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h15m
Yield Yield: 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
- Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
- Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 743 milligrams, Sugar 8 grams
LASAGNA WITH ROASTED BROCCOLI
The broccoli part of this recipe is adapted from Molly Stevens' Blasted Broccoli in her wonderful book "All About Roasting."
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
- Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 754 milligrams, Sugar 6 grams, TransFat 0 grams
BROCCOLI AND CARROT CHICKEN LASAGNA
When hosting a holiday buffet, consider serving this special lasagna. You can make it the night before and chill. Remove it from the refrigerator 30 min. before baking. -Carol Gaus, Itasca, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of sauce into the eggs; return all to pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°, about 1 minute. Remove from the heat; stir in 1/2 cup Parmesan cheese, 1/2 teaspoon salt, nutmeg and cayenne. Set aside., In a large skillet, saute onion and garlic in remaining butter until tender. Add chicken; cook and stir until juices run clear. Stir in the broccoli, carrot and remaining salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Add parsley and pepper., In a greased 13-in. x 9-in. baking dish, layer 1/2 cup of the sauce, three noodles, half of the chicken mixture, 1/2 cup sauce and a third of the mozzarella cheese. Sprinkle with 1 tablespoon Parmesan cheese. Top with three noodles, the remaining chicken mixture, half of the remaining mozzarella, 1 tablespoon Parmesan and 1/2 cup sauce. Top with the remaining noodles. Place the remaining mozzarella slices over noodles. Top with remaining sauce; gently lift noodles away from sides of the dish, letting sauce flow underneath. Sprinkle with remaining Parmesan., Bake, uncovered, at 350° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts :
BROCCOLI MUSHROOM LASAGNA
Once my mom made this lasagna, it was pretty much the only kind she ever made. I loved this lasagna before I even liked mushrooms OR broccoli.
Provided by Chelsea Ferwerda
Categories Soups
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 325 degrees.
- 2. Melt the margarine in a heavy saucepan. Add the onions and mushrooms. Cook over medium heat until tender (about 6 minutes).
- 3. Blend in the flour, cayenne, and salt. Gradually stir in the milk. Cook and stir until thickened, about 5 minutes.
- 4. Spread 1/2 cup of the mushroom sauce in the bottom of a 9x13 pan. Season the lasagna noodles with pepper and layer in 3 levels with the broccoli, the cottage cheese, mozzarella, creamed mushrooms, and parmesan cheese. Sprinkle some more cheese on top.
- 5. Bake for 45 minutes. Let stand 20 minutes before cutting.
More about "broccoli carrot and mushroom lasagne recipes"
THE BEST VEGETABLE LASAGNA (NO RICOTTA) – A SIMPLE PALATE
From asimplepalate.com
5/5 (8)Category Main CourseCuisine American, ItalianCalories 374 per serving
- Prepare vegetables: Peel skin off onion and dice. Cut off stem of garlic clove and finely mince. Leave skin on carrots (for flavor and nutrients). Cut off stem, slice lengthwise, and cut into 1-inch thick "sticks". Clean mushrooms with paper towel if needed, then roughly chopped in small pieces.
- Roast peppers and carrots: Preheat oven to 425F. Lay mini bell peppers and carrots on sheet pan, drizzle with 2 teaspoons oil and pinch of salt. Toss in oil, and bake for 20 minutes - flip halfway through. Lower oven to 325F and roast additional 10 minutes.
- Sauté vegetables: while other veggies are roasting, cook diced onion in a sauté pan with 1 teaspoon oil and pinch of salt. Cook 3-4 minutes or until soft, then add minced garlic in last minute. Add chopped mushrooms with pinch of salt to cooked onions & garlic, cook for 3-5 minutes. Add spinach leafs 1 cup at a time and mix into vegetables until soft and wilted.
- Chop roasted veggies: when peppers and carrots are finished roasting, let cool. Remove stems from peppers (if using baby bell peppers) then chop with carrots.
MUSHROOM AND VEGETABLE LASAGNA RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (6)Category EntreeCuisine ItalianTotal Time 1 hr 45 mins
- Meanwhile, in medium bowl, mix tomatoes, basil, oregano and garlic. Reserve 1/2 cup Parmesan sauce. In another medium bowl, mix remaining Parmesan sauce and broccoli.
- In 10-inch skillet, melt butter over high heat. Add mushrooms and carrots; cook 4 minutes, stirring frequently, until tender.
- Spoon and spread reserved 1/2 cup Parmesan sauce over bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 3 cooked noodles. Spread half of broccoli mixture over noodles. Top with 1 cup of the tomato mixture, 1 cup of the mozzarella cheese and half of mushroom mixture. Repeat layers, topping with remaining noodles and remaining tomato mixture. Cover tightly with sprayed foil.
VEGETABLE LASAGNA WITH BROCCOLI | THE KITCHEN IS MY …
From thekitchenismyplayground.com
Cuisine AmericanCategory Main DishesServings 8-10Total Time 1 hr
BROCCOLI AND SPINACH LASAGNA WITH ZUCCHINI AND SAUTéED …
From thespruceeats.com
BROCCOLI, CARROT AND MUSHROOM STIR-FRY | TASTY KITCHEN: A …
From tastykitchen.com
CREAMY SPINACH AND MUSHROOM LASAGNA - DAMN DELICIOUS
From damndelicious.net
10 BEST BROCCOLI CARROTS MUSHROOMS RECIPES | YUMMLY
From yummly.com
CARROT AND MUSHROOM LASAGNE RECIPE / RIVERFORD
From riverford.co.uk
ROASTED BROCCOLI AND CARROTS - FORK IN THE ROAD
From forkintheroad.co
SPINACH, CARROT, AND MUSHROOM LASAGNA - HOMEMADE IN THE …
From chocolatemoosey.com
BROCCOLI AND MUSHROOM WHITE SAUCE VEGETARIAN LASAGNA
From seededatthetable.com
SWEET AND SPICY CHICKEN LASAGNA RECIPE WITH TIPS & TRICKS
From delishably.com
10 BEST BROCCOLI CARROTS MUSHROOMS RECIPES | YUMMLY
From yummly.com
CARROT AND LASAGNA RECIPES - SUPERCOOK.COM
From supercook.com
ROASTED BROCCOLI AND CARROTS WITH PARMESAN – WELLPLATED.COM
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love