Cauliflower And Broccoli Lasagna Recipes

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CREAMY BROCCOLI CAULIFLOWER LASAGNA



Creamy Broccoli Cauliflower Lasagna image

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

1/2 cup grated Parmesan cheese, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 tablespoons 2% milk
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 no-cook lasagna noodles
2 cups chopped frozen broccoli-cauliflower blend
1/4 cup shredded part-skim mozzarella cheese

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



Roasted Broccoli & Cauliflower image

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

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

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



Broccoli & Cauliflower Lasagna image

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

2 tablespoons olive oil
1/2 head cauliflower, cut in to small florets
1/2 head broccoli, cut in to small florets
1 courgette, sliced
1 large onion, finely chopped
2 bell peppers, chopped (red or orange)
4 garlic cloves, minced
1 tablespoon McCormick's Season All
1/3 pint vegetable stock
1 (400 g) can chopped tomatoes
3 tablespoons tomato puree
1 pint milk
2 ounces plain flour
2 ounces butter
2 ounces grated smoked dutch cheese
1 teaspoon Dijon mustard
9 sheets dried lasagna noodles
freshly grated parmesan cheese, to sprinkle on top

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



Alfredo Lasagna with Broccoli and Cauliflower image

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

Cooking spray
2 1/2 cups fat-free milk
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon cayenne (optional)
1/4 cup shredded or grated Parmesan cheese
1 cup fat-free ricotta cheese
1/4 cup egg substitute or 1 large egg
1 teaspoon dried oregano, crumbled
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
4 cups water (if using fresh vegetables)
2 cups chopped fresh (1/2-inch pieces) or frozen cauliflower, thawed if frozen
2 cups chopped fresh (1/2-inch pieces) or frozen broccoli, thawed if frozen
4 oven-ready lasagna noodles, broken in half crosswise
1/4 cup roasted red bell pepper, chopped
1/2 cup shredded low-fat mozzarella cheese and 1/2 cup shredded low-fat mozzarella cheese, divided use
1/4 cup plain dry bread crumbs (lowest sodium available)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning, crumbled

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



Cauliflower Cheese Lasagna image

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

250 g cauliflower florets
250 g broccoli florets
200 g dried lasagna sheets (no pre cook)
500 ml creme fraiche
3 tablespoons finely chopped parsley
1 tablespoon fresh oregano, chopped (or 1 tsp dried)
1 tablespoon olive oil
200 g smoked ham, diced
12 cherry tomatoes, halved
200 g cheddar cheese, grated

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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