Thick Bechamel Sauce With Parmesan And Sun Dried Tomatoes Recipes

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VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE



Vegetable Lasagna With a Thick Bechamel Sauce image

Make and share this Vegetable Lasagna With a Thick Bechamel Sauce recipe from Food.com.

Provided by 2Bleu

Categories     One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 23

1 cup part-skim ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 teaspoon black pepper, to taste
2 tablespoons parsley, chopped
1 medium onion, sliced
4 garlic cloves, minced
1 medium zucchini, shredded
6 ounces mushrooms, sliced thin
1 (14 1/2 ounce) can diced tomatoes
1 (12 ounce) jar roasted peppers, sliced
3 ounces tomato paste
1 tablespoon italian seasoning
1/4 teaspoon crushed red pepper flakes (or curry paste)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
8 tablespoons butter (1 stick)
1/2 cup flour
1 1/2 cups 2% low-fat milk
1/4 cup parmesan cheese, grated
2 eggs, beaten
1 (16 ounce) box lasagna noodles, cooked
10 ounces fresh spinach (optional)

Steps:

  • Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
  • VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
  • BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
  • Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
  • ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
  • Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 430.1, Fat 19.4, SaturatedFat 11.6, Cholesterol 89.9, Sodium 561.3, Carbohydrate 41.2, Fiber 2.6, Sugar 6, Protein 23

SPINACH AND SUN-DRIED TOMATO BECHAMEL LASAGNA



Spinach and Sun-Dried Tomato Bechamel Lasagna image

A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 2h

Yield 12 serving(s)

Number Of Ingredients 17

12 lasagna noodles, cooked
4 cups shredded mozzarella cheese, divided (can use more)
1 cup grated parmesan cheese, divided
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup heavy unwhipped whipping cream (33-35%)
2 cups milk
1/3-1/2 cup grated parmesan cheese
seasoning salt & freshly ground black pepper (to taste)
4 cups ricotta cheese
3 large eggs, beaten
1/3 cup sun-dried tomato packed in oil, drained and finely chopped (can use a little more)
1 teaspoon garlic powder (can use less)
1 cup freshly grated grated parmesan cheese
1/2 teaspoon fresh ground black pepper
1 teaspoon seasoning salt (to taste, or use white salt)
0.5 (10 ounce) box frozen chopped spinach (cooked to package directions then hand-squeezed dry to remove excess moisture)

Steps:

  • Grease a 13 x 9-inch lasagna pan.
  • Make the cream sauce in advance as 1-1/2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture.
  • FOR THE BECHAMEL SAUCE; melt the butter in a medium saucepan over medium-high heat.
  • Add in the flour; stir for 1 minute.
  • Slowly add in the cream and milk, then cook over medium heat whisking constantly until bubbly and thickened.
  • Remove 1-1/2 cups of the sauce and refrigerate until slightly cooled.
  • To the remaining sauce mix in 1/3 to 1/2 cup Parmesan cheese and season with salt and black pepper to taste; set aside to spread on top of the lasagna.
  • In a bowl combine the cheese filling ingredients until well combined.
  • Mix in the cooled 1-1/2 cups bechamel sauce to the cheese mixture; reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking.
  • TO ASSEMBLE; place 4 noodles into the bottom of the greased baking dish.
  • Spread half of the cheese filling over the noodles, then sprinkle 1-1/2 cups of shredded mozzarella over cheese filling, then 1/2 cup grated Parmesan cheese (can use more mozzarella cheese and/or Parmesan cheese if desired).
  • Repeat with 4 noodles, remaining half of ricotta mixture, 1-1/2 cups mozzarella cheese, then 1/2 cup Parmesan cheese.
  • Top with remaining 4 noodles.
  • Spread the remaining reserved bechamel sauce over the top of the noodles.
  • Set the baking dish onto a baking sheet then cover with foil.
  • Bake uncovered in a preheated 350 degree F oven (bottom rack) for 30 minutes.
  • Remove from oven then sprinkle 1 cup grated mozzarella cheese over the top then continue to bake for another 30 minutes or until hot and bubbly (or you may bake covered with foil for 30 minutes and uncovered for the remaining time).
  • Allow to sit for at least 30 minutes or more before slicing.

SHRIMP AND CHICKEN PASTA



Shrimp and Chicken Pasta image

I think this is my husband's favorite dish. In order to make this dish you will need my Recipe #158535.

Provided by Dav59

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons oil
3 chicken fillets
cajun seasoning
12 ounces shelled raw shrimp
2 teaspoons garlic, chopped
1 small onion, chopped
6 ounces broccoli, cut in bite size pieces
8 ounces farfalle pasta or 8 ounces penne pasta
1/2 cup parmesan cheese, grated
1 cup sharp cheddar cheese, shredded

Steps:

  • Sprinkle the chicken filets with Cajun seasoning and cook in 4 Tbsp oil until done. Cut in bite size pieces.
  • Heat the remaining oil over medium heat and cook garlic, onion and broccoli for about 5 minutes. Add shrimp and chicken, and set aside.
  • Cook pasta al dente.
  • Make "Thick Bechamel Sauce With Parmesan and Sun Dried Tomatoes" (Recipe #158535).
  • Mix together pasta, shrimp/chicken and sauce.
  • Pour into greased 2 quart baking pan, the pan will be full. Sprinkle with parmesan cheese and cheddar.
  • Bake at 350°F for 45 minutes.
  • Enjoy.

Nutrition Facts : Calories 673.4, Fat 35.9, SaturatedFat 11.6, Cholesterol 169.7, Sodium 509.9, Carbohydrate 49.3, Fiber 3.2, Sugar 2.8, Protein 38

THICK BECHAMEL SAUCE WITH PARMESAN AND SUN-DRIED TOMATOES



Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes image

Make and share this Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes recipe from Food.com.

Provided by Dav59

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup butter
1/4 cup all-purpose flour
2 cups warm milk
1/2 cup parmesan cheese, grated
2 -3 tablespoons sun-dried tomato pesto or 2 -3 tablespoons chopped sun-dried tomatoes packed in oil
1 pinch of freshly ground nutmeg
salt and pepper

Steps:

  • Melt butter over medium heat in a saucepan.
  • Add flour and cook until foamy, about 2 minutes.
  • Add the warm milk, I usually warm it in the microwave oven, and whisk constantly.
  • Bring to a boil. Reduce heat to low, and continue to simmer for about 5 minutes.
  • Add parmesan cheese and tomato pesto. Stir until cheese has melted.
  • Add nutmeg and salt and pepper to taste.

Nutrition Facts : Calories 262.3, Fat 19.6, SaturatedFat 12.2, Cholesterol 58.6, Sodium 332.8, Carbohydrate 12.2, Fiber 0.2, Sugar 0.1, Protein 9.7

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