BROKEN LASAGNA WITH BUTTERNUT SQUASH AND KALE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat a large skillet over medium-high heat and add the olive oil. Add the whole sage leaves and fry until crisp, 30 seconds to 1 minute. Remove with a slotted spoon and drain on paper towels; season with salt.
- Add the squash and shallots to the skillet and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the chopped sage and season with 1/2 teaspoon salt and a few grinds of pepper. Add 1 cup of the boiling water and the heavy cream and bring to a simmer. Cook until the squash is tender and the sauce is reduced by half, 8 to 10 minutes.
- Meanwhile, add the broken lasagna noodles to the boiling water and cook, stirring frequently, until tender, about 12 minutes. Reserve 1 cup cooking water, then drain. Add the noodles and kale to the skillet with the squash and toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat, add 1/4 cup grated parmesan and toss.
- Divide the noodles among bowls. Top with fried sage leaves and the remaining 1/4 cup parmesan.
Nutrition Facts : Calories 680, Fat 33 grams, SaturatedFat 17 grams, Cholesterol 76 milligrams, Sodium 583 milligrams, Carbohydrate 82 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
- To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.
BROKEN LASAGNA WITH ZUCCHINI TOAMTO SAUCE
Good way to use up some of those broken pieces of lasagna noodles that seem to appear at the bottom of the box, or you can just break some up for this recipe. Don't use the no boil pasta. Taken from Food Network Magazine July/Aug. 2012 edition with adjustments.
Provided by Lori Mama
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large pot bring salted water to a boil.
- Add noodles and cook, stirring so they won't stick together, until done. About 12 minutes.
- Meanwhile, in colander, mix together the zucchini and salt. Let sit 10 minutes and then squeeze out as much moister as possible.
- In medium saute pan, over medium heat, melt the bitter, cook the tomatoes for 5 minutes, Add the zucchini and saute another 5 minutes.
- Drain the pasta and add vegetable mixture along with the zest/juice, the Parmesan, half the chives and pepper to taste.
- Toss.
- Divide among warmed bowls and garnish with additional cheese and the rest of the chives.
Nutrition Facts : Calories 505.2, Fat 14.4, SaturatedFat 8.1, Cholesterol 33.9, Sodium 583.7, Carbohydrate 76.2, Fiber 6.2, Sugar 10.8, Protein 19.4
ZUCCHINI LASAGNA
I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. -Charlotte McDaniel, Williamsville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
More about "broken lasagna with zucchini tomato sauce recipes"
PERFECT ZUCCHINI LASAGNA (NOT WATERY!) – A COUPLE …
From acouplecooks.com
5/5 (4)Total Time 1 hr 30 minsCategory Main DishCalories 382 per serving
- Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
- Slice the zucchini into noodles 1/4 inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
- Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
BROKEN LASAGNA WITH ZUCCHINI-TOMATO SAUCE | A FORK …
From aforkineachhand.com
SKILLET LASAGNA WITH AN EASY FROM-SCRATCH TOMATO …
From cbc.ca
BROKEN LASAGNA WITH ZUCCHINI-TOMATO SAUCE
From keeprecipes.com
11 COTTAGE CHEESE RECIPES YOU'LL WANT TO MAKE FOREVER
From news.yahoo.com
BROKEN LASAGNA PASTA WITH RICOTTA, EGGPLANT, TOMATOES AND …
From thefeedfeed.com
RECIPETHING - BROKEN LASAGNA WITH ZUCCHINI-TOMATO SAUCE
From recipething.com
ZUCCHINI, TOMATO AND SAUSAGE LASAGNA - GIALLOZAFFERANO RECIPES
From giallozafferano.com
ZUCCHINI SQUASH LASAGNA, FRESH TOMATO SAUCE | METRO
From metro.ca
BROKEN LASAGNA WITH ZUCCHINI-TOMATO SAUCE – RECIPES NETWORK
From recipenet.org
TOMATO AND ZUCCHINI BREAD LASAGNA - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
ZUCCHINI AND FRESH TOMATO LASAGNA | FROM THE FAMILY …
From fromthefamilytable.com
BEST ZUCCHINI LASAGNA RECIPE - HOW TO MAKE SUMMER SQUASH …
From food52.com
BROKEN LASAGNA PASTA WITH MEAT SAUCE • HIP FOODIE MOM
From hipfoodiemom.com
BROKEN LASAGNA PASTA WITH MEAT SAUCE - HIP FOODIE MOM | KITCHN
From thekitchn.com
BROKEN MEATBALL LASAGNA RECIPE | BON APPéTIT
From bonappetit.com
BROKEN LASAGNA WITH ZUCCHINI-TOMATO SAUCE RECIPE - EAT YOUR …
From eatyourbooks.com
BROKEN LASAGNA WITH ZUCCHINI-TOMATO SAUCE | PUNCHFORK
From punchfork.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