CREAMY BROCCOLI CAULIFLOWER LASAGNA
You'll both be eyeing the extra serving of this delicious dish. Susan Masirovits of Jefferson, Ohio uses convenient no-cook noodles and frozen vegetables to prepare this easy meatless entree.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta cheese, mayonnaise, milk, basil, thyme, salt and pepper. Spread 1/4 cup into an 8x4-in. loaf pan coated with cooking spray. , Layer with one noodle, 1/4 cup cheese mixture, 1 cup of the vegetable blend and 2 tablespoons Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan. , Cover and bake at 400° for 25 minutes. Uncover; bake 10-13 minutes longer or until golden brown and bubbly.
Nutrition Facts : Calories 307 calories, Fat 16g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 660mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BROCCOLI & CAULIFLOWER LASAGNA
An easy to make meat free lasagne. I have seen many vegetable lasagne recipes but none really grabbed me so I decided to experiment and, in my opinion, this is a really tasty one.
Provided by Rufus T
Categories Cauliflower
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
- Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
- Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
- Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
- Increase heat- gradually add milk stirring continually.
- Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
- Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
- Sprinkle the parmesan and remaining smoked cheese on top.
- Cook in the centre of a preheated oven at 180°C/350°F/gas 4 for 35 minutes.
Nutrition Facts : Calories 298.6, Fat 18.1, SaturatedFat 8.9, Cholesterol 37.8, Sodium 237.4, Carbohydrate 27.6, Fiber 5.2, Sugar 6.8, Protein 9.9
ALFREDO LASAGNA WITH BROCCOLI AND CAULIFLOWER
A creamy Alfredo-type sauce binds layers of pasta, vegetables, and cheeses in this vegetarian lasagna. No tomatoes allowed!
Yield Serves 8; 3/4 to 1 cup per serving
Number Of Ingredients 20
Steps:
- Preheat the oven to 375°F. Lightly spray a 2-quart casserole dish with cooking spray. Set aside.
- In a medium saucepan, whisk together the sauce ingredients except the Parmesan. Cook over medium-high heat for 4 to 5 minutes, or until the mixture thickens slightly (it will still be somewhat thin), stirring occasionally.
- Stir in the Parmesan. Remove from the heat. Set aside.
- In a medium bowl, stir together the ricotta, egg substitute, oregano, onion powder, and garlic powder. Set aside.
- If using fresh cauliflower and broccoli, in a medium saucepan, bring the water to a boil over high heat. Reduce the heat to medium high and cook the cauliflower for 2 minutes. Stir in the broccoli. Cook for 1 minute. Transfer to a colander. Drain well.
- Layer as follows in the casserole dish: half the sauce, 4 noodle halves, all the ricotta mixture, and the cauliflower and broccoli. Sprinkle with the roasted pepper and 1/2 cup mozzarella. Top with the remaining noodle halves, remaining sauce, and remaining 1/2 cup mozzarella. Cover the dish and place on a baking sheet in case the lasagna bubbles over.
- Bake for 30 minutes.
- Meanwhile, in a small bowl, stir together the topping ingredients. When the lasagna has baked for 30 minutes, sprinkle with the topping. Bake, uncovered, for 8 to 10 minutes, or until the topping is toasted and the noodles are tender. Remove from the oven and let stand for 5 to 10 minutes to make cutting easier.
- (Per serving)
- Calories: 184
- Total fat: 4.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 15mg
- Sodium: 278mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugars: 7g
- Protein: 15g
- Calcium: 392mg
- Potassium: 377mg
- 1 starch
- 1 vegetable
- 1 1/2 lean meat
CAULIFLOWER CHEESE LASAGNA
This is an all in one meal perfect for vegeterians ( omit ham). The good thing about this lasagna is that you will only need an ovenproof lasagna dish and a pot for boiling the vegetables. Serve with a leaf salad and crusty bread.
Provided by Wild Thyme Flour
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 180°C Cook the cauliflower and broccoli in boiling salted water for about 10 minutes.
- Soak the lasagna sheets in hot ( not boiling ) water to soften. If using fresh lasagna sheets skip this step.
- mix the creme fraiche with 3 tbsp of water anf the herbs. Season with salt and pepper.
- Brush an ovenproof dish with oil and pour in 3 tbsp of creme fraiche. line a third of the lasagna sheets, followed by half of the broccoli/cauliflower, half the ham, half the tomatoes, a third of the cheese and a third of teh creme fraiche sauce.
- Repeat the layers, finishing with a layer of pasta. Pour over remaining creme fraiche and sprinkle with the remaining cheese.
- Bake for 40 minutes, then grill the top under a grill until it browns and bubbles. If you don't have a grill just bake an extra 10 minutes at 190°C.
Nutrition Facts : Calories 1002.3, Fat 74.1, SaturatedFat 42.5, Cholesterol 261.4, Sodium 1261.4, Carbohydrate 51.1, Fiber 4, Sugar 4.2, Protein 36.8
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