Makeover Creamy Broccoli Lasagna Recipes

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CREAMY BROCCOLI LASAGNA



Creamy Broccoli Lasagna image

On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.-Launa Shoemaker, Landrum, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

9 uncooked lasagna noodles
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2-1/2 cups whole milk
6 cups broccoli florets
1-1/2 cups 4% cottage cheese
2 jars (4-1/2 ounces each) sliced mushrooms, drained
2 packages (6 ounces each) slices Swiss cheese

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles., In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. , Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 17g protein.

MAKEOVER TRADITIONAL LASAGNA



Makeover Traditional Lasagna image

I've never been quick to pass along my special recipes, but this one is so good that it's become our family's Christmas Eve tradition! -Michelle Behan, Littleton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 17

1 pound extra-lean ground beef (95% lean)
1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled
3 cans (8 ounces each) no-salt-added tomato sauce
1 can (6 ounces) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
9 whole wheat lasagna noodles
3 large eggs, lightly beaten
2 cups 2% cottage cheese
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1-1/2 cups shredded part-skim mozzarella cheese
6 slices provolone cheese
Additional minced fresh parsley

Steps:

  • In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain., In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Sprinkle with additional parsley.,

Nutrition Facts : Calories 361 calories, Fat 15g fat (7g saturated fat), Cholesterol 133mg cholesterol, Sodium 634mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.

THE ULTIMATE MAKEOVER: LASAGNE



The ultimate makeover: Lasagne image

A lighter version of the family classic that retains its full flavour

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 20

1 tbsp olive oil
1 onion , chopped
2 medium carrots , diced
3 plump garlic cloves , finely chopped
250g lean rump steak , trimmed of fat, thinly sliced, then very finely chopped
250g lean minced pork
100ml red wine
2 tbsp tomato purée
400g can plum tomato
tsp ground nutmeg , plus a pinch
handful basil leaves , torn
300g fresh spinach
1 egg
250g tub ricotta
handful flat-leaf parsley , chopped
6 wide sheets (about 175g/6oz) no pre-cook lasagne
125g ball mozzarella , preferably buffalo, roughly chopped
50g parmesan , coarsely grated
200g cherry tomato on the vine
basil leaves and green salad leaves, to serve

Steps:

  • Make the meat sauce: heat oil in a large sauté pan, then tip in onion and fry for 5 mins until golden. Add carrots and garlic, then fry for 2 mins more. Stir in both meats, breaking up the pork with a wooden spoon. Cook over a high heat until the meat is no longer pink and the juices are released. Pour in wine, scrape the bottom of the pan as you stir, then cook for 1-2 mins until the liquid is reduced. Tip in tomato purée, tomatoes and 2 tbsp water, then stir to break up tomatoes. Add ½ tsp nutmeg and some pepper, cover, then simmer for 1 hr, stirring occasionally. Taste and add salt if you like. Mix in torn basil. Sauce can be chilled for up to 1 day.
  • While the sauce is simmering, prepare the other layers. Tip the spinach into a large bowl and pour over boiling water. After 30 secs, tip spinach into a colander and put under cold running water briefly to cool. Squeeze to remove excess water. Beat the egg in a bowl, then mix with ricotta, parsley, a pinch of nutmeg and pepper. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.) Drain well. Heat oven to 200C/fan 180C/gas 6.
  • Start layering. Spread a few big spoonfuls of sauce to barely cover the base of an ovenproof dish (20 x 29 x 6cm deep). Cover with 2 sheets of lasagne, then spread over half the remaining sauce. Cover with 2 more lasagne sheets, then scatter spinach evenly over. Spread the ricotta mixture on top and cover with 2 more lasagne sheets. Spread with remaining sauce, then scatter over mozzarella and Parmesan to almost cover meat. Top with cherry tomatoes and some pepper, then cover loosely with foil.
  • Bake for 35 mins, then remove foil and bake 5-10 mins more. Leave for a few mins, then scatter with basil and serve with salad.

Nutrition Facts : Calories 447 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 0.96 milligram of sodium

CREAMY BROCCOLI LASAGNA



Creamy Broccoli Lasagna image

Make and share this Creamy Broccoli Lasagna recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 13

9 uncooked lasagna noodles
1 lb fresh mushrooms, sliced
1/4 cup chopped onion
2 tablespoons margarine
1/3 cup flour
1 teaspoon chicken bouillon granule
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 1/2 cups nonfat milk
6 cups broccoli florets
1 1/2 cups small curd cottage cheese
10 ounces low-fat swiss cheese, shredded

Steps:

  • Preheat oven to 350° F.
  • Cook noodles according to package directions.
  • Meanwhile, in a large saucepan, saute mushrooms and onion in margarine until tender.
  • Add the flour, bouillon and spices; stir until blended.
  • Gradually add milk.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add broccoli; cook for 3-5 minutes.
  • Stir in cottage cheese and three fourths of the swiss cheese.
  • Drain noodles.
  • Spray a 13 X 9 X 2 in baking dish with cooking spray.
  • Layer 3 noodles and a third of the sauce.
  • Repeat layers twice.
  • Cover and bake for 35 to 40 minutes or until bubbly and broccoli is tender.
  • Sprinkle with remaining Swiss cheese, bake, uncovered 5 minutes longer or until cheese is melted.
  • Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 242.9, Fat 6, SaturatedFat 2.5, Cholesterol 16.2, Sodium 321.1, Carbohydrate 27.6, Fiber 1.3, Sugar 4.9, Protein 20.2

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