Easy Vegetable Lasagna With White Sauce Recipes

LASAGNA WITH WHITE SAUCE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

PIONEER WOMAN VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Start by preheating your oven to 375 degrees F then grease a 9x13 casserole dish lightly.
• Next, you want to lay a thick layer of paper towels in a medium mixing bowl (to absorb the liquid from the cooked vegetables).
• Heat a large nonstick skillet over medium heat, add one Tablespoon of olive oil and swirl to coat. Stir in the spinach and cook until wilted. Remove from the heat and transfer to a bowl lined with paper towels.
• Add another tablespoon of olive oil to the skillet, then add the onions and cook for 3 minutes. Stir in the garlic and cook for 1 minute more.
• Add another teaspoon of olive oil and broccoli chopped. Sauté for four minutes, then add zucchini, drained canned corn, and sea salt. Stir and cook for three minutes.
• Using paper towels, squeeze the spinach to remove excess water, then add the spinach to the skillet with the other vegetables. Add the sauteed vegetables to the paper towel-lined bowl and replace the paper towel lining.
• Melt the butter over medium heat in the same skillet. Whisk in the flour until roux forms.
• Pour in the milk slowly while continuously whisking until a smooth consistency is achieved.
• Add the dried parsley, onion powder, Italian seasoning, ground black pepper, and parmesan cheese. Stir well. Whisk constantly during simmering (about 4 minutes) until the mixture thickens, then, remove from heat.
• You should gently pat the vegetables dry and remove all excess water with paper towels.
• Remove carefully the paper towel from the vegetables (leaving the vegetables in the same bowl). Combine the cottage cheese with the vegetables.
• Place 1 cup of the white sauce in the bottom of the prepared casserole dish. Add 3-4 lasagna noodles (the number will depend on the size of your noodles; you may need to cut one in half to fill in any gaps).
• Pour half of the vegetable and cottage cheese mixture over the noodles. Put 1 cup of mozzarella cheese on top of the vegetables, then spoon out 1 cup of sauce.
• Repeat the layering step one more time, finishing with the noodles. Spread the remaining sauce on top, followed by the remaining mozzarella and parmesan cheese.
• Wrap the baking dish in aluminum foil and place it in the hot oven. Bake for 20 minutes, then remove the foil and bake for 25 more minutes.
• Allow it to stand for 10 minutes, then 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.

EASY SPINACH LASAGNA WITH WHITE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
• Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
• Combine pasta sauce with milk in a medium bowl. Mix well.
• Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
• Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

EASY VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until vegetables are tender. Stir in condensed soup, water, Parmesan and 1 cup mozzarella.
• Spread 1/4 of the vegetable mixture onto bottom of 13x9-inch pan; top with 3 noodles. Repeat layers twice; cover with remaining vegetable mixture. Sprinkle with remaining mozzarella.
• Bake 30 min. or until heated through.