CHEESY ROASTED-VEGETABLE LASAGNA
Please a party of eight with this outstanding entrée. With pesto, three cheeses and five veggies, it's full of flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil inlarge bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
- Reduce oven temperature to 350°. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables.
- Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
- Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 510, Carbohydrate 44 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 660 mg
CHEESY BLACK BEAN LASAGNA
This is one of my family's absolute favorite meatless meals. I came up with this variation on lasagna to help my husband lower his cholesterol level, and I never dreamed that family and friends would rave over it." Dusty Davis - Slidell, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened., In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley., Drain noodles. Spread 1/2 cup bean mixture into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice., Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 279 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 455mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
EASY CHEESY VEGGIE SKILLET LASAGNA
Veggie-filled sauce layered perfectly with lasagna noodles, ricotta, and gooey mozzarella cheese. It's perfect vegetarian comfort food, made easily in a single skillet.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Place a 12-inch or larger cast-iron skillet on the stovetop over medium heat. Heat olive oil and add onions, stirring frequently, until they begin to soften. Add the garlic, sauteeing for another minute. Add the zucchini and mushrooms and saute for 3 - 4 minutes until the zucchini is tender and the mushrooms soften.
- Pour Italian tomato sauce over veggies and combine, stirring over medium heat until warmed through. Stir in baby spinach leaves and cook for an additional minute. Taste sauce and add a little salt and pepper if desired.
- Remove pan from heat.
- Remove all but 1 cup of the sauce from the pan. Spread the remaining sauce evenly in the bottom of the pan and cover with a layer of noodles. No need to place them perfectly evenly, just place them here and there in a single layer until most of the sauce is covered by the pasta.
- Spoon the ricotta, about 5 or 6 mounds and about 1/3 of ricotta, onto the noodles. Add 1/3 of the remaining sauce, spreading evenly with the back of a spoon, and then sprinkle 1/3 of the mozzarella. Add another layer of noodles. Repeat with another layer - ricotta, sauce, mozzarella, and noodles, then spoon the remaining sauce on the top, add the ricotta, sprinkle with the remaining mozzarella cheese, and top with the Parmesan cheese.
- Place the skillet in the oven and bake for about 30 minutes, until the cheese is bubbly and the pasta is cooked through.
- Remove from oven and allow to cool for about 5 minutes, then serve.
CHEESY VEGGIE LASAGNA
This is my daughter-in-law's recipe. It's tasty and a little different from usual lasagna recipes. You won't even miss the meat! -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 lasagnas (9 servings each).
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside. , In each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place 3 noodles over spaghetti sauce in each dish. , Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 lasagna noodles and half of green beans. Top each with remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each. , Cover and freeze 1 casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375° for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 1-1/4 to 1-1/2 hours or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 320 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 713mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
CHEESY VEGETABLE LASAGNA
A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.
Provided by Rachel
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g
CHEESY VEGETABLE LASAGNA
Make and share this Cheesy Vegetable Lasagna recipe from Food.com.
Provided by Paris D
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. When oil is hot, add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.
- In a small bowl combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 430.5, Fat 18.9, SaturatedFat 10.2, Cholesterol 61.2, Sodium 716.6, Carbohydrate 35.3, Fiber 4.9, Sugar 8.8, Protein 31.8
CHEESE LASAGNA
An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.
Provided by MOLSON7
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). 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 lay lasagna flat on foil to cool.
- In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
- In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
- Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
- Bake 45 minutes, or until cheese is bubbly and top is golden.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g
CHEESY LASAGNA
The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 368 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
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- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
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