Spring Lasagna Recipes
SPRING LASAGNA
Steps:
- 1. Preheat oven to 450 degrees. Add 1 tablespoon oil to a pot of salted water and bring to a boil. Cook lasagna noodles according to directions on box, until barely al dente. Drain. Toss with oil to prevent sticking. 2. Heat 1 tablespoon oil with 1 tablespoon butter in a large sauté pan over medium heat. Add onions, leeks and garlic and sauté until soft, 5-6 minutes. Season with salt and pepper. 3. Fill a large bowl with ice water. Cook peas in a pot of boiling salted water until tender, 1 minute. Drain and set aside. Cook asparagus in a pot of boiling salted water until just tender, 2-3 minutes. Drain asparagus, shock in ice water, drain again and toss with peas. 4. Mix ricotta, zest and herbs. Season with salt and pepper. 5. Make béchamel: Combine milk, onions, bay leaves, ½ teaspoon salt and white pepper in a medium saucepan and bring to a simmer over low-medium heat. Cook, stirring occasionally, until mixture reduces by approximately a quarter, about 10 minutes. Strain milk and set aside. Wipe saucepan and melt 4 tablespoons butter over medium-low heat. Sprinkle in flour and cook, whisking constantly, until roux is bubbling, about 3 minutes. Reduce heat to low, whisk in reserved milk
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SPRING VEGETABLE LASAGNA RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 1 hr 25 minsCategory Healthy Lasagna RecipesCalories 571 per serving
- Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt; remove from heat.
- Heat the remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat.
- Arrange 4 noodles in the prepared baking dish, slightly overlapping. Top with 1/4 cup of the spinach and 3/4 cup vegetables. Pour on 1 cup of the mascarpone mixture and top with 1/3 cup farmer's cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray.
SPRING LASAGNA WITH RICOTTA, PORK, PESTO AND BUTTERMILK …
From more.ctv.ca
- This recipe has a few steps to complete before you can assemble, but hang in there - the results are worth it!
- You’ll want to start off by draining the ricotta, there’s nothing worse than a watery and runny lasagna. Add ricotta to a fine mesh sieve placed over a medium sized bowl. Let drain for about one to one and a half hours. Once drained, combine the ricotta with eggs, salt and pepper and set aside.
- Next, the zucchini. Pre-heat the oven to 400°F and line two large baking sheets with parchment paper. Place the sliced zucchini in a mixing bowl and scatter with kosher salt, coating all the sides. Wait about ten minutes for some of the moisture to be pulled out and then blot them dry - do not rinse as this will just add moisture back into the zucchini. Zucchini contains a lot of water, salting them prior to roasting will further prevent the lasagna from being too watery. Arrange the zucchini on the prepared baking sheets, place them in the preheated oven for 20 minutes, remove and turn the oven down to 350°F.
- Onto the green onion pesto and pork. To a food processor add green onions, chives, basil, parmesan, pine nuts and salt. Pulse for about 30 seconds or until everything is fairly well chopped. While the motor is running, slowly drizzle in all of the olive oil to create a vibrant rich green pesto. In a large skillet over medium high heat, add ground pork. Break it up with a wooden spoon and stir until it is fully cooked and browned. Remove from heat and drain the pork of any fat. Combine browned pork and pesto and mix until all the pork is nicely coated. Set aside.
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