Cheesy White Vegetable Lasagna Recipes

SLOW-COOKER CHEESY WHITE LASAGNA

Steps:

• Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray., In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside., In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil., Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.

WHITE CHEESE CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
• Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
• Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
• Bake 35 to 40 minutes in the preheated oven.

WHITE CHEESE VEGETABLE LASAGNA

Steps:

• Preheat oven to 350º F.
• Fill a 9x13 inch baking pan with salted, very hot tap water. Soak lasagna noodles in this for 10 minutes. Drain and set aside.
• Combine and steam carrots, broccoli, mushrooms, and zucchini in microwave for about 4 minutes. Drain any liquid from vegetables. Gently toss with salt and pepper to taste.
• Melt butter in saucepan. Sauté onions and garlic over medium heat, stirring often until onions are transparent.
• Add flour, salt, and pepper. Cook until bubbly.
• Add broth, milk, oregano, basil and 2 tablespoons parsley. Boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Remove from heat and set aside.
• Spread 1/3 of the sauce into 9x13 inch baking pan. Top with 3 of the lasagna noodles.
• Spread 1 container of ricotta cheese on top of noodles. Top with ½ of the spinach. Top spinach with ½ of the combined vegetables.
• Arrange with another layer of 3 noodles, half of the remaining ricotta, ½ of the parmesan cheese, remaining spinach, vegetables and mozzarella, and 1/3 of the sauce.
• Arrange remaining 3 noodles over top. Spread remainder of sauce; sprinkle with remainder of the parmesan cheese and parsley.
• Bake in preheated oven for 35-40 minutes, or until bubbly.

CHEESY WHITE VEGETABLE LASAGNA

Steps:

• Heat oven to 375°F.
• Cut each zucchini lengthwise into 5 thin slices. Brush zucchini slices with 1 tsp. oil. Cook zucchini, in batches, in large skillet on medium-high heat 2 to 3 min. on each side or until crisp-tender. Cool.
• Meanwhile, heat remaining oil in same skillet on medium-high heat. Add carrots, onions and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Stir in pasta sauce, basil and pepper. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally.
• Combine mozzarella and Parmesan. Mix 1 cup mozzarella mixture with egg, cottage cheese and nutmeg. Layer 3 noodles, 1/3 sauce mixture, half the cottage cheese mixture, half the zucchini and 1/3 of the nuts in 8-inch square baking dish sprayed with cooking spray; repeat layers, alternating direction of zucchini in each layer. Top with remaining noodles, sauce and nuts.
• Bake, covered, 20 min. Uncover; sprinkle with remaining mozzarella mixture. Bake, uncovered, 20 min. or until heated through. Let stand 15 min. before cutting to serve.

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Dice zucchini. Coarsely chop broccoli and spinach.
• In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
• In medium bowl, with fork, mix ricotta and eggs; set aside.
• Prepare lasagna noodles as label directs. Drain.
• Meanwhile, preheat oven to 350 degrees F.
• In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
• In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
• Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.

CHEESY VEGETABLE LASAGNA

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.

CHEESY SPINACH VEGETABLE LASAGNA BY NOREEN

Steps:

• Rinse spinach well. Place in a covered pot. You don't need extra water. The leaves are wet. Place on medium high heat. Stir and check on spinach. Cook until done about 5-10 minutes. Rinse under cold water. Squeeze at least half of the juice out of the spinach. You may save juice to cook noodles in. Place drsined snd squeezed Spinach in a food processor. Add the salt eggs and the oil. Pulse until it is blended and pureed.
• Place The flour in a large bowl. Make a well in the center of the pile of flour. Pour spinach mixture into well. Mix well with spoon. Knead well with hands. If it is sticky add a little bit of flour at a time to it. Keep turning and kneading it until stickiness is gone and it is elastic. Add flour as necessary to accomplish this. It will still be slightly sticky but you'll see the elasticity. Make into a ball set aside to rest for five minutes.
• Take the ball of dough. Divide it in half. Place on a floured surface. Flour both sides of 1/2 the ball. Make into a rectangle. Roll dough until it is about 12 x 12" long. Cut six 2 inch strips out of dough with sharp knife. Remove strips to lay on racks. Repeat with other half of dough. You should have 12 noodles. Trim noodles to size of pan you are using for Lasagna. 9x13 For this recipe. Noodles will stretch a bit when you remove them from floured surface. That is fine. Lay noodles between sheets of waxed paper. Cover well. Place in fridge. Use within 24 hours. Make sure to cook noodles in boiling water for 10 minutes before layering.
• Make Marinara sauce. Empty jars into large sauce pan. Add the chopped carrots, basil, Italian seasoning, and Garlic into the sauce. Heat burner to high. Stir until it boils. Reduce heat to low. While simmering. Sauté peppers and onions in a tablespoon of olive oil. Cook until onions are translucent. Add to sauce. Leave sauce to simmer. ( note: you can make this a day ahead as well if wanted)
• Make white sauce: melt butter in a small pan. Add flour. Stir to make a paste. Add milk, nutmeg, salt and pepper. Cook and stir constantly over medium heat until thickened. Remove from heat. Stir in 1/4 cup Parmagiano cheese. Set aside.
• Mix cottage cheese with 1/2 cup parmigiano cheese and parsley. Add the egg and stir well to combine.
• Cook noodles for 10 minutes in boiling water. I cook mine in the same water I cooked the spinach in. Just add more water if needed. Drain pasta. In a 13x 9 inch pan. Place 1/2 the Marinara vegetable sauce on bottom of pan. Lay 4 noodles on top. Top with 1/2 the cottage cheese mixture. Scatter 1/4 cup - 1/2 cup of the marinerra on top. Place 4 noodles over it. Pour white sauce over noodles. Spread evenly. Top with the rest of the cottage cheese mixture. Scatter Spinach over it. Place the remaining noodles on top. Top with the remaining Marinerra sauce. Top the sauce with the Mozzarella cheese.
• Place in oven with oil sprayed foil laying over top loosely. Spray dull side foil with oil. Lay oiled side on top of lasagna. Do not enclose lasagna with foil. It is just to prevent cheese from over browning. Bake about 45 minutes. Remove foil. Continue baking until Mozzarella is melted nicely and slightly browning. Remove from oven. Let it rest 30 minutes before cutting. Cut with spatula and serve.

WHITE VEGETABLE LASAGNA

Steps:

• Cook noodles according to package instructions.
• Roasted Veggies:.
• Preheat oven to 400°F.
• Toss zucchini, bell pepper and mushrooms with olive oil.
• Spread evenly onto a large baking sheet with 1/2" sides.
• Bake for 30 minutes. Drain liquid.
• Sauce:.
• While the veggies are roasting, heat olive oil over medium heat. Add shallots and saute for about 3 minutes until lightly browned.
• Add garlic and italian seasoning and saute for 2 more minutes.
• Stir in flour.
• Stir in the remaining sauce ingredients and simmer, stirring often, over low heat for about 20 minutes or until cheese is melted. You can keep it simmering over very low heat while you finish other prep work.
• Filling:.
• Stir together all filling ingredients except the mozzarella.
• Assembly:.
• Spread about 1/2 cup of the sauce across the bottom of a 13x9 baking dish.
• Layer one third of the noodles, half of the vegetables, 1 cup of mozzarella, and half of the filling.
• Repeat one third of noodles, half of veggies, 1 cup mozzarella and remaining filling.
• Top with last third of noodles, remaining sauce and last cup of mozzarella cheese.
• Cover loosely with foil and bake for 30 minutes at 400°F.
• Remove foil and bake another 15 minutes.