Redwhite And Green Lasagna Recipes
RED WHITE AND BLUE DESSERT LASAGNA
Steps:
- Line the bottom of an 8x8 inch pan with Nilla wafers.
- Mix together cream cheese, 2 tablespoons milk, powdered sugar, vanilla and 1 cup of whipped topping. Spread this layer out carefully over the Nilla wafers.
- Top cream cheese layer with chopped strawberries.
- In a medium bowl, mix together milk with pudding mix and another cup whipped topping until smooth. Spread this out over the strawberries and then top the pudding layer with blueberries.
- Next, add the remaining whipped topping to the top of the lasagna.
- Finish the dessert off with sprinkles.
- Chill for 4 hours or overnight before serving.
Nutrition Facts : Calories 223 kcal, Carbohydrate 35 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 120 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
GREEN AND WHITE LASAGNA
An old WW recipe - I think it converts to about 5 points/serving. When we made this recently, one of my sons couldn't stop eating it! A very different and healthy lasagna recipe which we enjoyed.
Provided by ellie_
Categories Healthy
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cheese sauce: In medium saucepan, melt margarine.
- Stir in flour.
- Cook, stirring constantly (2 minutes).
- Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
- Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
- Preheat oven to 350-degrees F.
- Spray a 13" x 9" pan with cooking spray.
- In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
- Arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
- Repeat layering twice, ending with cheese sauce.
- Sprinkle reserved cheese and red pepper on top.
- Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
- Let stand 10 minutes before serving.
RED,WHITE AND GREEN LASAGNA
Make and share this Red,White and Green Lasagna recipe from Food.com.
Provided by Divinemom5
Categories Cheese
Time 1h30m
Yield 1 pan of lasagna, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pour hot water over tomatoes and let sit until soft (about 10 minutes).
- Cook pasta according to package,drain in colander.
- Drain tomatoes,reserving liquid.
- Puree tomatoes in blender until smooth,using reserved liquid if needed.
- Melt butter over medium heat in saucepan.
- Add onion and cook until soft (about 5 minutes) Add flour and stir.
- Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
- Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
- Combine pesto and ricotta cheese in small bowl.
- Cover bottom of 9X13 baking dish with olive oil.
- Arrange noodles over oil,covering bottom of pan completely.
- Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
- Arrange second layer of noodles over cheese.
- Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
- Repeat both layers,ending with mozzerella cheese.
- Bake at 350 degrees for 45-60 minutes,until hot throughout.
- Serve with Sauvignon Blanc wine.
RED, WHITE, AND GREEN LASAGNE
Steps:
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.
- Preheat oven to 375°F.
- Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.
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RED AND GREEN LASAGNA | RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 4 mins
- Reconstitute the sun-dried tomatoes by placing them into a small bowl and pouring hot water over them
- Place a medium-size saucepot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan
RED AND GREEN LASAGNA | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 6 mins
- To prepare the chicken and stock, place the chicken, onion, celery, and carrot in a large pot and add enough cold water to barely cover the chicken (about 2 quarts). Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes. Remove from the heat and cover tightly. Let stand for 30 minutes to allow the chicken to cook through.
- Strain through a colander placed over a large bowl, reserving the chicken stock. Cool the chicken until easy to handle. Discard the skin and bones, coarsely chop the meat, and set aside. (The chicken and stock can be made up to 2 days ahead, separately cooled, covered, and refrigerated, or frozen for up to 1 month.)
- To make the tomato sauce, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes with their juices, tomato paste, 1½ cups of the reserved chicken stock, the basil, oregano, and crushed red pepper, and bring to a boil, stirring to dissolve the tomato paste. Reduce the heat to low and simmer, uncovered, until thickened and reduced to about 6 cups, about 40 minutes. (The tomato sauce can be made up to 2 days ahead, cooled, covered, and refrigerated, or frozen for up to 1 month.)
- To make the white sauce, in a medium, heavy-bottomed saucepan, melt the butter over medium-low heat. Whisk in the flour and let bubble, without browning, for 2 minutes. Whisk in 3½ cups of the reserved stock and bring to a simmer. (Reserve the remaining stock for another use.) Cook, stirring often, until thickened, about 3 minutes. Stir in the heavy cream and season with the salt and pepper. Transfer to a medium bowl. Cover with plastic wrap, pressing the wrap directly on to the surface of the sauce, and pierce a few holes in the wrap to allow the steam to escape (this prevents a skin from forming on the surface of the sauce). Set aside.
CHEESY WHITE AND GREEN SPINACH LASAGNA — THE MOM 100
From themom100.com
Estimated Reading Time 4 mins
- Make the Spinach-Basil-Ricotta Filling: Heat the tablespoon butter in a large saucepan over medium heat until melted. Add the shallots and garlic, season with salt and pepper and sauté for 2 minutes until tender. Add the spinach in batches and sauté, adding more spinach as each batch wilts down, about 6 minutes in all, until all of the spinach is added and wilted. Adjust the seasoning, transfer to a strainer over a bowl, press down with a spoon to release excess liquid, and set aside to cool slightly.
- In a large bowl combine the ricotta, eggs, 1 cup Parmesan, and the basil. Season with salt and pepper, then set aside.
- Make the Béchamel-Cheese Sauce: heat the 4 tablespoons butter in a medium saucepan over medium heat until melted. Whisk in the flour until the mixture turns a light golden color, about 3 minutes. While whisking constantly, slowly pour in the milk. Continue to cook and whisk until the mixture thickens and bubbles, about 4 minutes, adding the nutmeg, if using. Whisk in the mozzarella and Monterey Jack cheeses until they are melted, and season with salt and pepper.
ALFREDO RAVIOLI LASAGNA RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
Estimated Reading Time 7 mins
- In a 3 quart or larger casserole dish (or springform pan) that has been sprayed with cooking spray, place one even layer of cooked ravioli.
GREEN LASAGNA WITH BOLOGNESE SAUCE AND BECHAMEL RECIPE ...
From cooking.nytimes.com
- Heat a large heavy pot over high heat. When the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporated and the meat starts to fry in its own fat. Use a sturdy spoon and scrape the bottom often, to prevent burning.
- If using kale, bring a large pot of salted water to a boil. Drop in the kale and cook, stirring occasionally, until tender, 5 to 15 minutes, depending on the type, age and thickness of the kale. Using a slotted spoon, lift out kale and drain well, reserving cooking water. In a food processor, purée kale, trickling in cooking water if needed to make a smooth purée. Scrape pure into a strainer and let drain. Transfer to a clean kitchen towel and squeeze dry. Set aside.
GREEN, WHITE & RED LASAGNA - RECIPES | PAMPERED CHEF ...
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CHRISTMAS LASAGNA | LAYERED CHRISTMAS DESSERT RECIPE WITH ...
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- In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn you mixer on low speed and gradually add flour mixture. Mix until combine.
- Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely.
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