ROOT VEGETABLE LASAGNA SHAPE MAGAZINE
Make and share this Root Vegetable Lasagna Shape Magazine recipe from Food.com.
Provided by Love2Yogagirl
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees. Toss parsnips and carrots with rosemary, garlic, 2 tablespoons oil, and salt and pepper to taste. Roast for 25 minutes.
- Transfer vegetables to a high-speed blender or a food processor, add water. Puree until thick and smooth; set aside.
- In a medium bowl stir together ricotta, oregano, lemon zest and juice, basil and salt and pepper to taste.
- In a separate bowl stir together the broccoli, panko, cheese and remaining 2 tablespoons of olive oil.
- In an 8-inch square pan, drizzle a thin layer of olive oil. Place a quarter of the sweet potato slices in the bottom, letting them overlap slightly. Add a layer of half the herbed ricotta, another layer of a quarter of the sweet potatoes, the parsnip and carrot puree, another quarter of the sweet potatoes, the remaining herbed ricotta and the remaining sweet potatoes. Add a thick layer of the broccoli crumble.
- Cover the pan with aluminum foil and bake for 55 minutes. Remove foil; continue to bake until broccoli is crisp and browned, about 15 minutes more.
- You may need to adjust temp and time for altitude and differences in ovens.
Nutrition Facts : Calories 511.3, Fat 33.3, SaturatedFat 14, Cholesterol 69.9, Sodium 426.6, Carbohydrate 32.8, Fiber 4.6, Sugar 6, Protein 22.2
ROOT VEGETABLE "LASAGNA" WITH MUSHROOM BROTH
Steps:
- Lasagna: Preheat oven to 325°F. Place a double layer of butternut squash in the bottom of a 12" baking pan that's been greased with butter and sprinkled with salt and pepper. Season squash with salt and pepper to taste and top with 2 tbsp shallots, garlic, and thyme. Layer remaining vegetables individually, seasoning each layer with shallots, garlic, thyme, salt, and pepper. Dot top with butter, sprinkle with salt and freshly ground pepper to taste. Bake 1 1/2 to 2 hours or until you can easily pierce vegetables with a knife. Remove from oven and let rest at least 15 minutes before serving.
- Broth: In a medium pot, combine mushrooms, vinegar, soy sauce, and 5 cups water and bring to a boil, stirring constantly. Lower heat and simmer 30 minutes. Strain broth through a fine-mesh strainer into a bowl. Melt butter in a saucepan and whisk into broth. Salt and pepper to taste, whisk again and pour over lasagna.
ROOT VEG & RICOTTA LASAGNE
This veggie lasagne with sweet potato, carrots and parsnips can be made in advance then stashed away in the freezer ready for a last-minute meal
Provided by Good Food team
Categories Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- Mix together the vegetables, thyme, passata, tomato purée and plenty of seasoning. In another bowl, mix the ricotta, crème fraîche, eggs and all but 2 tbsp of the Parmesan until smooth.
- Assemble the lasagne by putting half the vegetable mixture into the base of a lightly oiled 2-litre gratin dish, followed by a layer of lasagne (broken to fit the dish), then half the ricotta mixture. Repeat the process, finishing with a layer of ricotta mixture and the remaining Parmesan sprinkled over. Wrap with cling film and freeze for up to 3 months.
- To cook from frozen, heat oven to 190C/170C fan/gas 5. Remove the cling film, cover with foil and put in the middle of the oven for 1 hr. Then increase temperature to 200C/180C/gas 6, remove the foil and cook for another 35-45 mins until golden on top.
Nutrition Facts : Calories 555 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 22 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
BETTER BLUEBERRY MUFFINS (SHAPE MAGAZINE)
Good for you and YUMMY whole wheat blueberry muffins that you can enjoy without the guilt. Made solely with whole wheat flour, these muffins deliver not only on taste, but on nutrients such as protein and fiber. I couldn't find whole wheat pastry flour, so I used regular whole wheat flour. I also used 1% organic milk instead of buttermilk. Rather than top these with blueberry spread, I used my father-in-law's homemade peach preserves and they were WONDERFUL!!
Provided by LillyZackMom
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Combine flour, 1/2c sugar, oats, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl whisk together buttermilk, egg, oil, and vanilla.
- Toss blueberries with flour mixture.
- Pour wet ingredients into flour mixture and stir gently.
- Line a 12 count muffin pan with paper liners (or spray a non-stick pan with cooking spray). Divide the batter evenly; sprinkle with remaining sugar.
- Bake 12-15 minutes or until tops are just set. Remove pan from oven and top each muffin with 1t fruit spread and 2 blueberries.
- Bake 3-5 minutes more until golden. Cool in pan for 10 minutes and serve.
More about "root vegetable lasagna shape magazine recipes"
ROOT VEGETABLE LASAGNA RECIPE | COOKING …
From cookingontheweekends.com
5/5 (4)Total Time 2 hrs 55 minsCategory Main CourseCalories 407 per serving
- Cook the onion and garlic: Coat the bottom of a 12-inch oven safe skillet with olive oil. (Cast iron is best.) Place the pan over medium-high heat and add the onion and garlic. Cook until the onion is soft and beginning to brown, about 6 minutes. Then add the thyme and cook until it's very aromatic, about 30 seconds. Season this mixture to taste with salt and pepper. (Here's How to Season to Taste.)
- Cook the root vegetables: Add the carrots, parsnips and turnips. If necessary, add a little more olive oil and sauté, stirring every couple of minutes, until the vegetables are nicely browned, about 10 minutes. Now, reduce the heat to the lowest setting, cover with foil (or a fitted lid), and let the vegetables steam until they're tender, about 10 minutes. Stir a couple of times during this steaming process so it doesn't get too dark.
- Simmer: Remove the foil or lid, turn the heat to high, add the cinnamon, cayenne, roasted peppers, crushed tomatoes and wine. Mix to combine, bring to a boil and then reduce to a low simmer. Let this simmer for about 10 minutes to thicken a bit, and then turn off the heat.
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