BROCCOLI LASAGNA
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
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
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
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
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
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
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
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
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
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
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
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
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.
PARMESAN-ROASTED BROCCOLI
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
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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5/5 (8)Total Time 1 hr 25 minsServings 10Calories 406 per serving
- Preheat oven to 425 degree F. Place a steamer basket in a 4-quart Dutch oven. 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.
- Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well. In a small bowl stir together ricotta cheese, the 1/4 cup Parmesan cheese, egg, and parsley; set aside
- In a blender container or food processor bowl, blend or puree the roasted red peppers until almost smooth; set aside. In a large skillet, melt butter. Stir in flour and garlic. Cook and stir 1 minute. Gradually add milk and pureed peppers. Cook and stir until thickened and bubbly. Stir in salt, basil, and pepper.
- Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Spread 3/4 cup of the sauce in dish. Arrange 3 lasagna noodles over sauce. Carefully spread 1/3 of the ricotta mixture over noodles. Top with 1/3 of the broccoli and sprinkle with 1/2 cup of the Monterey Jack cheese. Repeat layers 2 more times beginning with sauce. Top with remaining noodles and sauce.
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- Preheat oven to 425ºF. In a large bowl, toss vegetables with 3 tablespoons olive oil and 1 teaspoon salt. Spread out on a rimmed baking sheet and roast in the center of the oven for 25 minutes. Toss and return to the oven for 10-15 minutes longer, or until onions are starting to brown.
- While the veggies are roasting, heat 3 tablespoons oil with garlic and red pepper flakes, in a large cooking pot or dutch oven over medium heat. When the garlic starts to sizzle, let it cook, stirring constantly, for 30-45 seconds (don’t let it brown). Pour in the tomatoes, tomato paste, water, basil and 1 teaspoon salt. Bring to simmer and cook, partially covered, for 30 minutes. Puree the sauce with an immersion blender or in a food processor or blender, in batches. Stir in shaved broccoli and roasted veggies.
- While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon olive oil and 1 teaspoon of salt to the water. Lower the lasagna noodles into the pot one at a time so they’re less likely to stick together. Cook until al dente, per package instructions, stirring often with a wooden spoon to separate noodles. Drain noodles, run some cool water over them, and lay them out on a sheet pan. Cover with a damp dish towel.
- Preheat the oven to 375ºF and set the oven rack in the center position. Spread a little sauce over the bottom of the casserole dish. Arrange a layer of 4-5 noodles on top. Cover with ⅓ of the sauce. Sprinkle on ⅓ of the mozzarella. Spoon ½ of the ricotta around evenly, in little blobs. Sprinkle on ⅓ of the parmigiana cheese. Repeat with a second layer of noodles, half the remaining sauce, half the remaining mozzarella, the rest of the ricotta, half of the remaining parmigiana. Add the final layer of noodles, the rest of the sauce, the rest of the mozzarella and parmigiana.
13 SIDES FOR LASAGNA THAT WILL COMPLETE YOUR ITALIAN ...
From thekitchencommunity.org
Ratings 71Published 2021-09-19
- Green Salad. Is there any meal that a green salad or comforting bowl of soup doesn’t make better? When it comes to sides for lasagna, you can’t go wrong with a fresh and colorful green salad and bread.
- Roasted Veggies. Are you wondering what to serve with lasagna? You can’t go wrong with roasted veggies. Any type of roasted vegetables are delicious when served with lasagna, but this is one of the side dishes for lasagna that uses Brussels sprout and green beans.
- Antipasto. When you’re serving lasagna, there’s almost nothing better you can offer your family or guests than a delicious antipasto platter for appetizers.
- Wedge Salad. Not the bland iceberg salad of your youth, this delicious wedge salad is a work of art. The iceberg lettuce is refreshing and crisp, and the salad is topped off with juicy cherry tomatoes cut in half, creamy blue cheese salad dressing, crispy real bacon bits, and beautiful crumbles of blue cheese.
- Bread Sticks. Bread and pasta go together like peanut butter and jelly! Having some delicious bread on hand to soak up the savory pasta sauce is a must.
- Steamed Veggies. Steaming vegetables is one of the most effective ways of preserving all of the wonderful vitamins and nutrients in the veggies. Besides the health benefits, steamed vegetables are absolutely delicious.
- Chicken Wings. If you have some meat lovers in your family, you may want to add a hearty meat side dish to your table when you serve lasagna. If you’re serving vegetarian lasagna or vegetable lasagna with spinach, it’s nice to have a side dish for the meat lovers in your family.
- Roasted Tomatoes. The tomato is ubiquitous in Italian cooking, and tomato dishes make excellent side dishes for lasagna. This tomato recipe will add tons of flavor to any pasta dish.
- Tomato Feta Salad. Lasagna is a pasta dish that is super filling by itself, so it’s great to pair this classic Italian casserole with something refreshing and light.
- Honey-Coated Carrots. We often see carrots used as an ingredient in many main dishes or side dishes, but it’s not every day we see carrots shining on their own.
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- On the prepared baking sheet, toss the broccoli florets, bacon, and pine nuts with olive oil. Arrange in an even layer across the pan, then sprinkle with salt and pepper, to taste.
- Remove the pan from the oven and toss in the lemon zest, lemon juice, and Parmesan cheese. Taste for salt and pepper. Serve immediately.
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