Cheesy White Vegetable Lasagna Recipes

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.

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.

CHEESY LASAGNA

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until just tender, about 5 minutes. Add garlic and cook, stirring often, for 1 minute. Transfer the onion and garlic to a large bowl; stir in frozen vegetables and basil.
• Melt butter in the skillet over medium-high heat. Add flour and whisk to combine. Cook, whisking, for 30 seconds. Gradually add milk; cook, whisking constantly, until the mixture thickens, 2 to 3 minutes. Add Parmesan and salt; whisk until smooth. Remove from heat.
• Spread 1/2 cup of the cheese sauce on the bottom of the prepared baking dish. Layer on 3 lasagna noodles, evenly spacing the noodles crosswise in the dish. (The noodles will not cover the bottom of the dish but will expand when baking.) Top the noodles evenly with 3 cups vegetable mixture, 3/4 cup cheese sauce and 3/4 cup shredded cheese. Layer 3 lasagna noodles over the cheese; spread half the squash over the noodles and sprinkle with 3/4 cup cheese. Repeat the layers once, starting with noodles and ending with squash. Sprinkle with 3/4 cup cheese. Layer with the remaining 3 lasagna noodles; spread the remaining cheese sauce over the noodles and sprinkle with the remaining cheese.
• Lightly coat a sheet of foil with cooking spray; cover the baking dish coated-side down. Bake for 30 minutes. Uncover and bake until golden brown and bubbly, about 15 minutes more. Let stand for 15 minutes before serving. Sprinkle with basil, if desired.

CHEESY VEGETABLE LASAGNA

Steps:

• For the white sauce: Put the butter and olive oil in a heavy medium saucepan over medium-low heat. Stir in the flour and whisk for 3 minutes. Stir in in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, 2 to 4 minutes. Stir in the salt, pepper, and nutmeg into the bechamel sauce. Preheat the oven to 450℉ (230℃). Combine the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl, mix well. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Place the noodles in a single layer on a baking sheet to prevent them from sticking. Grease a 13-by-9-by-2-inch glass baking dish with butter or nonstick cooking spray. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, 18 to 22 minutes. Uncover and bake until the cheese on top becomes golden, about 16 minutes longer. Take it out of the oven and let stand for 10 minutes. As the casserole cools down, heat the remaining marinara sauce in a small heavy saucepan over medium heat until hot, and serve with lasagna alongside.

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.

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.

WHITE CHICKEN LASAGNA

Steps:

• Preheat oven to 375°F.
• Cook the lasagna noodles in salted water until they reach al dente (follow the package instructions to cook). Drain and set aside.
• In a 4-quart saucepan, melt butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter and cook for 1 to 2 minutes until mixture is browned and bubbly.
• Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until mixture reaches a low boil and begins to thicken (6 to 8 minutes).
• Add cream cheese and ½ cup shredded jack cheese to the white sauce. Stir, still cooking over medium heat, until cheese is melted and sauce is thoroughly combined. Remove from heat.
• Stir the spinach leaves into the white sauce and set aside.
• In a small mixing bowl, combine ricotta cheese, egg, parsley, and another ½ cup of jack cheese.
• In a greased 9x13-inch glass baking dish, spoon a bit of the sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan. Spread ½ of the ricotta mixture over the noodles and top with ½ of the chicken. Spoon ⅓ of the sauce over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.
• Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.
• Top with the remaining noodles, the remaining sauce, and finally, with the remaining cheeses.
• Bake lasagna 30 to 35 minutes or until sauce is bubbling up and cheese is melted and beginning to brown.
• Remove from the oven and garnish with more parsley, if desired.

CHEESY CHICKEN AND VEGETABLE LASAGNA

Steps:

• 1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
• 2. In a medium bowl, combine ricotta, 1 cup Parmigiano-Reggiano, and eggs; set aside.
• 3. Preheat oven to 350 °F. Spray a 4-quart baking dish with nonstick cooking spray. Spread 1/2 cup pasta sauce in baking dish. Top with 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with half of vegetable mixture and 1 cup pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread with one-fourth ricotta mixture.
• 4. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
• 5. Top with 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1 cup sauce, and remaining provolone cheese. Sprinkle with remaining 1 cup grated Parmigiano-Reggiano cheese. Bake for 45 to 60 minutes or until hot and bubbly.
• 6. Let stand for 10 minutes before serving.