SPRINGTIME LASAGNA
I saved this one from an advertisement in cooking Light Magazine. I haven't tried it yet, but it sounds great.
Provided by smiles4u
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Combine the first 3 ingredients, spread 1 1/2 cup sauce mixture over the bottom of a 13x9" baking dish. Place 3 noodles over sauce in baking dish.
- Heat a large nonstick pan over medium-high heat, coat pan with cooking spray. Add spinach to pan, saute 4 minutes or until wilted. Transfer spinach to a large bowl.
- Return pan to heat, coat with cooking spray. Add mushrooms and 1/4 tsp salt to pan, saute 10 minutes or until liquid evaporates. Add garlic, saute 1 minute.
- Add mushroom mixture, remaining 1/4 tsp salt, oregano, and next 4 ingredients (through egg) to spinach, stirring well.
- Spread 1/2 of ricotta mixture over noodles, top with 4 noodles. Repeat procedure with remaining ricotta mixture and last 4 noodles, ending with noodles.
- Pour remaining sauce mixture over noodles.
- Bake, uncovered, at 400 for 40 minutes. Combine Parmesan and mozzarella cheeses. Sprinkle evenly over lasagna, bake an additional 15 minutes or until cheese is melted.
Nutrition Facts : Calories 252, Fat 11.9, SaturatedFat 6.4, Cholesterol 51.8, Sodium 701.1, Carbohydrate 18.6, Fiber 3.1, Sugar 8.5, Protein 16.2
SPRING LASAGNA
Steps:
- 1. Preheat oven to 450 degrees. Add 1 tablespoon oil to a pot of salted water and bring to a boil. Cook lasagna noodles according to directions on box, until barely al dente. Drain. Toss with oil to prevent sticking. 2. Heat 1 tablespoon oil with 1 tablespoon butter in a large sauté pan over medium heat. Add onions, leeks and garlic and sauté until soft, 5-6 minutes. Season with salt and pepper. 3. Fill a large bowl with ice water. Cook peas in a pot of boiling salted water until tender, 1 minute. Drain and set aside. Cook asparagus in a pot of boiling salted water until just tender, 2-3 minutes. Drain asparagus, shock in ice water, drain again and toss with peas. 4. Mix ricotta, zest and herbs. Season with salt and pepper. 5. Make béchamel: Combine milk, onions, bay leaves, ½ teaspoon salt and white pepper in a medium saucepan and bring to a simmer over low-medium heat. Cook, stirring occasionally, until mixture reduces by approximately a quarter, about 10 minutes. Strain milk and set aside. Wipe saucepan and melt 4 tablespoons butter over medium-low heat. Sprinkle in flour and cook, whisking constantly, until roux is bubbling, about 3 minutes. Reduce heat to low, whisk in reserved milk
ASPARAGUS LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
- In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
- In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
- Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Provided by Joe Sevier
Categories Spring Lasagna Pasta Pea Lemon Lemon Juice Parmesan Butter Pepper Quick & Easy Sugar Snap Pea Lunch Dinner Peanut Free Soy Free Tree Nut Free Vegetarian Kid-Friendly
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
- Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
- Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.
FREEZE-AHEAD LASAGNA PRIMAVERA
Layered with delicate veggies, a creamy sauce,and 3 cheeses, this lasagna captures thefreshness of spring -- straight from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
- In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
- In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
- Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 661 g, Fat 32 g, Fiber 5 g, Protein 41 g
More about "springtime lasagna recipes"
SPRINGTIME LASAGNA RECIPE | FRIGO® CHEESE
From frigocheese.com
Servings 10-12Total Time 1 hr 10 mins
THE BEST LASAGNE RECIPES | JAMIE OLIVER
From jamieoliver.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
SPRING VEGETABLE LASAGNA RECIPE | EATINGWELL
From eatingwell.com
SPRINGTIME LASAGNA | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
DRAGONE® CHEESE | SPRINGTIME LASAGNA RECIPE
From dragonecheese.com
Servings 10-12Total Time 1 hr
THE BEST LASAGNA RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
SUMMER VEG LASAGNE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
THE BEST LASAGNA RECIPE {EASY TO MAKE!} - KRISTINE'S KITCHEN
From kristineskitchenblog.com
THIS ONE-POT PASTA IS A SPRINGTIME DELIGHT | EPICURIOUS
From epicurious.com
THE EASIEST LASAGNA RECIPE EVER - COOKING CLASSY
From cookingclassy.com
OUR FAVORITE SPRING CASSEROLE RECIPES | MARTHA STEWART
From marthastewart.com
EASY INSTANT POT LASAGNA - IFOODREAL.COM
From ifoodreal.com
SPRING LASAGNA - CTV
From more.ctv.ca
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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #pasta #american #vegetarian #lasagna #dietary #one-dish-meal #comfort-food #pasta-rice-and-grains #taste-mood #4-hours-or-less
You'll also love