Lasagna Primavera Recipes

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

LASAGNA PRIMAVERA

Steps:

• Bring 3 quarts water to a boil in a 6-quart saucepan over high heat.
• Add lasagna noodles and cook for 3 minutes.
• Add carrots; cook 2 minutes.
• Add broccoli, zucchini, and squash and cook the final two minutes or until pasta is tender.
• Drain Well.
• Squeeze the excess liquid from spinach.
• Mix spinach with ricotta cheese.
• Preheat oven to 400 degree.
• In 13x9-inch baking pan, spread one-third of the marinara sauce on the bottom.
• Arrange half of the noodles on sauce.
• Pat half of each of the vegetables, spinach mixture, and mozzarella on the noodles.
• Pour half the remaining marinara over these layers.
• Repeat layering and top with remaining sauce and sprinkle with parmesan cheese.
• Place on a large baking sheet that has been lined with foil.
• Bake lasagna, uncovered, about 30 minutes or until hot in the center.
• Let stand 10 minutes before serving (lasagna can be made up to 2 days before baking; refrigerate, covered, until one hour before baking-if cold bake for one hour at 350 degrees).

FREEZE-AHEAD LASAGNA PRIMAVERA

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.

LASAGNA PRIMAVERA

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• Meanwhile, if necessary, cut broccoli florets into bite-size pieces. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.
• Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.
• Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

LOW-CARB EGGPLANT LASAGNA

Steps:

• Preheat oven to 375°F. Arrange the eggplant slices in a single layer on a clean surface.
• Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
• In a grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 3 and 4. They are very important to avoid the lasagna becoming too soupy.
• In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
• In a casserole, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce.
• Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Repeat the layers until all your ingredients are used.
• Top with the sauce, mozzarella, and Parmesan.
• Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.