Lasagna With Roasted Broccoli Recipes

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BROCCOLI LASAGNA



Broccoli Lasagna image

Broccoli lasagna with ricotta and mozzarella in a white sauce.

Provided by MOLSON7

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h

Yield 6

Number Of Ingredients 14

9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
¼ teaspoon ground white pepper
1 teaspoon salt, divided
⅛ teaspoon ground nutmeg
2 ½ cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
¼ cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
  • In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
  • In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
  • Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 41.7 g, Cholesterol 72.4 mg, Fat 21.4 g, Fiber 3 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 857.5 mg, Sugar 7.9 g

EASY ROASTED VEGETABLE LASAGNA



Easy Roasted Vegetable Lasagna image

Roasted vegetable lasagna that I've made for years.

Provided by cookntraveler

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

olive oil cooking spray
2 zucchini, sliced
2 green bell peppers, cut in 1-inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 onion, cut into 8 wedges
1 tablespoon chopped fresh basil
1 clove garlic, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
12 lasagna noodles
2 (28 ounce) jars pasta sauce
1 (16 ounce) package shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
  • Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
  • Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
  • Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
  • Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g

CHICKEN BROCCOLI LASAGNA



Chicken Broccoli Lasagna image

Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.-Lisa Reilly, Kingston, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

6 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
3 large eggs, lightly beaten
3/4 cup grated Parmesan cheese, divided
1 teaspoon salt, divided
Pinch ground nutmeg
Pinch cayenne pepper
1 cup chopped onion
1 garlic clove, minced
2 cups diced cooked chicken
1 package (16 ounces) frozen chopped broccoli, thawed and drained
1/2 cup shredded carrot
1/4 cup minced fresh parsley
1/4 teaspoon pepper
15 lasagna noodles, cooked and drained
4 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth; bring to a boil. Boil and stir for 2 minutes. Whisk half into eggs; return all to pan. Cook and stir over low heat for about 1 minute or until mixture reaches at least 160°. Remove from heat; add 1/2 cup Parmesan, 1/2 teaspoon salt, nutmeg and cayenne. Set aside. , In a large skillet, saute onion and garlic in remaining butter until tender. Add the chicken, broccoli, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread 1/2 cup of the Parmesan custard mixture into an ungreased 13x9-in. baking dish. , Layer with a third of the noodles, half of the chicken mixture, 1/2 cup Parmesan custard, a third of the mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers. Top with remaining noodles, mozzarella and Parmesan custard. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts :

LASAGNA WITH ROASTED BROCCOLI



Lasagna With Roasted Broccoli image

The broccoli part of this recipe is adapted from Molly Stevens' Blasted Broccoli in her wonderful book "All About Roasting."

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

1 1/4 pounds broccoli, crowns only
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
2 anchovy fillets, rinsed (optional)
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
  • Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 754 milligrams, Sugar 6 grams, TransFat 0 grams

CAULIFLOWER AND BROCCOLI LASAGNA



Cauliflower and Broccoli Lasagna image

This cauliflower and broccoli lasagna has a rich vegetable and cheese layer that tastes like cannelloni filling. It is a hearty and satisfying meal. It's also a great way to get more vegetables into your diet!

Provided by Emillie

Categories     Main Dish

Time 1h10m

Number Of Ingredients 16

1 package of lasagna noodles (cooked according to the package -see notes for more info)
1 1/2 cup grated mozzarella
28 oz tomato sauce (or make your own)
2 medium heads of broccoli
1 medium head of cauliflower
6 cloves of garlic
3 Tbsp Olive oil
2 cups of ricotta cheese
1 tsp salt, to taste
1 egg
1 large onion, diced
2 Tbsp olive oil
1 28 oz can of crushed tomatoes
2 cloves of garlic, diced
1 Tbsp of Italian seasoning or mixed basil and oregano
1/2 tsp salt and pepper, to taste

Steps:

  • Preheat the oven to 375 F.
  • Coarsely grate the cauliflower and broccoli, including the stems. This can be done with a typical box grater, but I like to use a mandolin.
  • Heat a frying pan on medium. Add the olive oil, grated vegetables, and garlic. Saute the vegetables until fully cooked, about 5-6 minutes.
  • Remove from heat and allow the vegetable mixture to cool for 15 minutes while you prepare, lasagna noodles and tomato sauce. Feel free to use your favorite store-bought tomato sauce. However, it's pretty quick and easy to make your own. See the instructions below.
  • When the cauliflower and broccoli have cooled, mix in the ricotta cheese. Add salt, to taste. Then stir in the egg.
  • To put together the lasagna, place a small amount of sauce on the bottom of the pan followed by a layer of noodles. Add another thin layer of sauce, topped by 1/2 the broccoli filling, then noodles. Repeat the layers a second time (tomato sauce, broccoli, and noodles), topping the final layer of noodles with a bit more sauce and all of the mozzarella.
  • Cover the lasagna with tin foil and bake for 25 minutes. Remove the tinfoil, then bake, uncovered for another 25 minutes until the cheese is browning and the sauce is bubbling.
  • Allow to cool for 10 minutes before serving.

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY



Broccoli Chicken Alfredo Lasagna Recipe by Tasty image

Here's what you need: butter, garlic, heavy cream, black pepper, grated parmesan cheese, lasagna noodles, rotisserie chicken, broccoli, mozzarella cheese

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

4 tablespoons butter
1 ½ tablespoons garlic, minced
2 ½ cups heavy cream
½ teaspoon black pepper
¾ cup grated parmesan cheese
9 lasagna noodles, cooked
1 rotisserie chicken, shredded
2 cups broccoli, chopped
2 cups mozzarella cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
  • Add Parmesan cheese and keep stirring until sauce has thickened.
  • Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
  • Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
  • Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
  • Enjoy!

Nutrition Facts : Calories 707 calories, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams

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.

PARMESAN-ROASTED BROCCOLI



Parmesan-Roasted Broccoli image

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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2011-06-14 Add water just below the bottom of the steamer basket; bring to boiling. Add broccoli. Cover and reduce heat. Steam for 4 to 5 minutes or until crisp-tender. Advertisement. Step 2. Meanwhile, cook lasagna …
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