MAKEOVER TRADITIONAL LASAGNA
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
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.
BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY
Here's what you need: butter, garlic, heavy cream, black pepper, grated parmesan cheese, lasagna noodles, rotisserie chicken, broccoli, mozzarella cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
- Add Parmesan cheese and keep stirring until sauce has thickened.
- Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
- Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
- Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
- Enjoy!
Nutrition Facts : Calories 707 calories, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams
CREAMY BROCCOLI LASAGNA
This was an orphan recipe here on JAP. I adopted it. :) I also added a little more black pepper and optional red pepper flakes. This is a good vegetable lasagna recipe. I especially like using the Swiss cheese and mushrooms in it.
Provided by Kathie Carr
Categories Pasta
Number Of Ingredients 13
Steps:
- 1. Pre-heat oven to 350 degrees. Cook lasagna noodles to desired doneness as directed on package. Drain, rinse with hot water. Set aside.
- 2. Melt butter in 4 quart saucepan. Add onion, cook until tender. Stir in flour, bouillon, garlic salt black pepper, and red pepper flakes. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in cottage cheese, broccoli and mushrooms.
- 3. In ungreased 13 by 9 inch baking dish, layer 1/3 of the noodles, 1/3 of the sauce (about 2 cups), 1/3 of the swiss cheese; repeat layers twice. Bake at 350 degrees for 25 to 35 minutes or until hot through-out and bubbly. Let stand 15 minutes before cutting. Serve with garlic bread and a fresh salad.
LASAGNA WITH ROASTED BROCCOLI
The broccoli part of this recipe is adapted from Molly Stevens' Blasted Broccoli in her wonderful book "All About Roasting."
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
- Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 754 milligrams, Sugar 6 grams, TransFat 0 grams
BROCCOLI LASAGNA
I got this from the Real Simple magazine. It turned out GREAT, and was a big hit with my company. it is very easy to make, tasty and a little different than your typical lasagna. I am a HUGE fan of broccoli and was excited to try this. I decided to post it to make sure to save the recipe and I know that recipezaar fans will love this too!
Provided by EllaP
Categories Cheese
Time 1h10m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 400 degrees.
- In a large bowl, combine ricotta, broccoli, 2 cups mozzarella, 1/4 cup parmesan.
- In small bowl, combine marina sauce and cream.
- spoon layer of sauce on bottom of 9 x 13 pan, top with noodles, more sauce, cover with the cheese broccoli mixture. Repeat until it is all gone. Each layer put the noodles in a different direction it makes it easier to cut when you serve! When top layer of noodles is down, sprinkle with remaining mozzarella and parmesan.
- Cover tightly with sprayed foil and bake 40 minutes. uncover and bake until the top is golden brown.
- I double the recipe for a bigger group and use one of those "big lasagna" tins from the grocery store. bake a larger sized lasagna about 15 minutes more.
- Also great to make ahead, freeze and bake later in the week!
Nutrition Facts : Calories 339.7, Fat 23.4, SaturatedFat 13.7, Cholesterol 80.3, Sodium 622.3, Carbohydrate 14.6, Fiber 3.4, Sugar 7, Protein 18.7
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