GARDEN VEGETABLE LASAGNA
In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
- Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
- Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
- Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
- Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g
SMART-CHOICE CREAMY CHEDDAR-VEGETABLE LASAGNA
When it comes to homemade lasagna, the creamier and cheesier it is, the better! This veggie lasagna is both, so we're sure the whole family will like it.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- Melt butter in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms, carrots and garlic; cook and stir 6 min. or until carrots are crisp-tender. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring constantly. Remove from heat. Stir in spinach, 1 cup cheddar and Parmesan.
- Mix cottage cheese and basil. Place 3 lasagna noodles on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the cottage cheese mixture and 2 cups vegetable mixture. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups vegetable mixture. Top with remaining noodles and vegetable mixture; cover.
- Bake 35 to 40 min. or until heated through. Top with remaining cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before serving.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 45 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
GARDEN-FRESH LASAGNA
Cook lasagna on the stove-top and have it ready for your hungry family in just 30 minutes, with the help of Hamburger Helper® dinner mix!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and garlic powder. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 1/2 g
SMART-CHOICE GARDEN VEGETABLE LASAGNA
Give your family a smart choice at dinnertime, like this delicious garden vegetable lasagna made with whole wheat noodles and your favorite veggies.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cook vegetables in skillet sprayed with cooking spray on medium-high heat 5 min. or until broccolis is crisp-tender, stirring occasionally.
- Mix egg, cottage cheese and 1/2 cup Parmesan. Spread 3/4 cup pasta sauce onto bottom of 12x8-inch baking dish; top with layers of half each of the noodles, cottage cheese mixture, vegetables, remaining pasta sauce and mozzarella. Repeat layers. Sprinkle with remaining Parmesan.
- Bake 45 min or until heated through. Let stand 10 min before serving.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 60 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
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