BLUE CHEESE LASAGNA
The blue cheese in this recipe lends a creamy quality to the cottage cheese layer and only a subtle, pleasant touch of flavor. There is no mozzarella in this non-traditional lasagna that will have your guests waiting for the recipe handout. (Have it ready!) I have the habit of making way too much lasagna, so this recipe is perfect for keeping my portions under control for our now-empty nest with minimal leftovers. I believe this would work well in a slow cooker, but haven't tried it yet. Don't be afraid of the blue cheese flavor overpowering this recipe - it doesn't!
Provided by Ginny Maziarka
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Coat the inside of a glass 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
- Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix spaghetti sauce and brown sugar into beef-pork mixture until sauce is well blended.
- Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
- Spread enough sauce into the bottom of the loaf pan to reach 1-inch depth. Break 2 lasagna noodles to fit the length of the loaf pan, slightly overlapping. Spread 1/2 of the cheese mixture over noodle layer. Layer 3 slices provolone, slightly overlapping, over cheese layer. Sprinkle 1/2 of the Cheddar cheese over provolone cheese. Repeat layering with the remaining ingredients ending in a layer of sauce.
- Place the loaf pan on the prepared baking sheet and top loaf pan loosely with a piece of aluminum foil.
- Bake in the preheated oven until bubbling and cooked through, about 1 1/2 hours. Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 601 calories, Carbohydrate 34.9 g, Cholesterol 128.4 mg, Fat 34.8 g, Fiber 3.2 g, Protein 36.5 g, SaturatedFat 18.7 g, Sodium 1153.4 mg, Sugar 11.6 g
CARROT BLUE CHEESE LASAGNA
This recipe originally comes from German chef Tim Maelzer. It combines fresh carrots with a creamy and rich blue cheese bechamel sauce. We all loved it, so hopefully you will, too. To make it suit our taste even more we added our favourite herbs and spices to it.
Provided by Lalaloula
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large frying pan heat the oil. Sautee onion until slightly browned, then add carrots and sautee for 3 minutes.
- Add the vegetable broth and the bechamel sauce and reduce the heat to low. Season and turn off heat.
- Add the blue cheese to the sauce.
- In a rectangular baking dish large enough to hold two sheets of lasagna next to each other start assembling your lasagna by covering the bottom with a layer of the sauce.
- Top with two lasagna sheets next to each other. Cover with half of the remaining sauce. Repeat.
- Sprinkle with gouda cheese and bake in the preheated oven at 180°C/350°F in the lower third of the oven for 35 minutes or until toothpick test indicates that lasagna pasta is soft.
Nutrition Facts : Calories 236.8, Fat 14.4, SaturatedFat 7.4, Cholesterol 32.9, Sodium 537.9, Carbohydrate 18.2, Fiber 4.5, Sugar 8.7, Protein 10.3
BUFFALO CHICKEN LASAGNA
This recipe was inspired by my daughter's favorite food-Buffalo wings! It tastes as if it came from a restaurant. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour., Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°., Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice., Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 466 calories, Fat 28g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1680mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.
CARROT LASAGNE
One of those dinner creations inspired by the contents of my fridge, this is a really nice vegetarian twist on an old favourite. Quantities are a little inexact, and really depend both on the size of your baking dish and your tastes.
Provided by catxx
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200C, and brush some of the melted butter inside a lasagne/casserole dish.
- Mix carrots, cheeses, onion, herbs, seasonings and egg in a bowl.
- Place half the carrot mix into casserole dish, and top with a layer of the lasagne sheets.
- Brush the lasagne sheets with the rest of the melted butter. Cover with a single layer of tomato slices, and drizzle the sour cream over the tomato.
- Cover the tomatoes with another layer of lasagne sheets, followed by the rest of the carrot mix.
- Top with a single line of tomato slices down the middle of the dish. Combine the extra cheese and the breadcrumbs, and sprinkle them on top.
- Bake for approximately 35-40 minutes, until golden and crusty on top.
Nutrition Facts : Calories 208.7, Fat 10.5, SaturatedFat 5.7, Cholesterol 76.1, Sodium 411.5, Carbohydrate 18.2, Fiber 2.5, Sugar 4.9, Protein 11
VEGGIE LASAGNA
No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. -Mary Jane Jones, Williamstown, West Virginia
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. In same skillet, saute shallots in oil until tender. In a food processor, puree the shallots, spinach, ricotta, egg, salt and pepper. , In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt., Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. , Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 496 calories, Fat 27g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 954mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein.
More about "carrot blue cheese lasagna recipes"
CLASSIC LASAGNA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 2 hrs 15 minsCategory DinnerCalories 776 per serving
- Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.
- Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the sausage into the pan and cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.
- Add the remaining tablespoon olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.
- Add the wine; continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 335 per servingCategory Entree
- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
BEST LASAGNA RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (157)Author Chris MoroccoServings 8
- Preheat oven to 225°. Mix pork and beef with your hands in a large bowl; season generously with salt and pepper, then mix again. Form into about 18 large meatballs (they don’t need to be perfect—you’ll be mashing them later).
- Heat oil in a large Dutch oven over medium-high. Working in 2 batches, cook meatballs, turning occasionally and reducing heat if bottom of pot looks in danger of scorching, until browned all over, about 6 minutes per batch. Transfer to a rimmed baking sheet as they’re done.
- Reduce heat to medium. Add pancetta and cook, stirring often, until lightly browned and beginning to crisp, about 5 minutes. Add onion, celery, carrot, and garlic and cook, stirring occasionally, until softened, 6–8 minutes. Add tomato paste and cook, stirring constantly, until paste darkens, about 2 minutes. Add wine and cook, stirring occasionally, until nearly completely evaporated, 4–5 minutes. Add tomatoes, crushing with your hands, and increase heat to medium-high. Cook, stirring occasionally, until liquid is jammy and reduced by about half, 8–10 minutes. Add broth and milk and return meat to pot. Bring to a simmer. Cover pot, leaving lid slightly ajar, and transfer to oven. Bake sauce (no need to stir, but check after 1–2 hours to ensure liquid is at a low simmer, adjusting oven temperature as needed) until meatballs are falling-apart tender, 3–4 hours.
- Using a potato masher, break meatballs apart and incorporate into liquid (you should have about 8 cups ragù); season with salt and pepper. Reduce over medium-low heat if needed to thicken. Do Ahead: Sauce can be made 4 days ahead; let cool, then cover and chill, or freeze up to 3 months.
BLUE CHEESE LASAGNA | RICARDO
From ricardocuisine.com
CLASSIC HOMEMADE LASAGNA RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
BASIC + AWESOME VEGETARIAN LASAGNA RECIPE - PINCH OF …
From pinchofyum.com
CLASSIC LASAGNA RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
EASY CHEESE LASAGNA RECIPE • LOVE FROM THE OVEN
From lovefromtheoven.com
5/5 (125)Total Time 1 hr 15 minsCategory Main CourseCalories 339 per serving
RECIPE: AVOCADO & POBLANO TORTAS WITH CARROT-RADISH SLAW - BLUE …
From
SPINACH ALFREDO LASAGNA - EATINGWELL
From eatingwell.com
SPINACH, CARROT, AND MUSHROOM LASAGNA - HOMEMADE IN THE …
From chocolatemoosey.com
EASY NO FUSS LASAGNA - INSPIRED TASTE
From inspiredtaste.net
CHEESY SAUSAGE AND BEEF LASAGNA - INSPIRED TASTE
From inspiredtaste.net
THREE VEGETABLE LASAGNA | BETTER HOMES & GARDENS
From bhg.com
WORLD'S BEST LASAGNA RECIPE (TIPS, TRICKS, FREEZER INSTRUCTIONS)
From carlsbadcravings.com
LASAGNA !! | RECIPETIN EATS
From recipetineats.com
CARROT LASAGNA RECIPE | EAT SMARTER USA
From eatsmarter.com
You'll also love