CREAMY BROCCOLI LASAGNA
On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.-Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles., In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. , Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 17g protein.
SPINACH-ARTICHOKE LASAGNA
Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.
Provided by Eric Kim
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
- Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
- Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
- Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
- Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
- Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.
SPINACH LASAGNA
Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.
Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
More about "spinach and broccoli lasagna recipes"
CREAMY SPINACH AND BROCCOLI LASAGNA RECIPE - WOMAN'S …
From womansday.com
Cuisine ItalianTotal Time 1 hr 15 minsEmail [email protected]Calories 662 per serving
- Add the onion, 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes.
BROCCOLI-SPINACH LASAGNA RECIPE | HALLMARK IDEAS
From ideas.hallmark.com
Servings 8Estimated Reading Time 1 min
EASY SPINACH LASAGNA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Author Zaynab IssaServings 8-12
SPINACH AND BROCCOLI LASAGNA RECIPE (HOMEMADE …
From fitfoundme.com
5/5 (1)Total Time 1 hr 25 minsCategory Dinner, Lunch, Main CourseCalories 582 per serving
BROCCOLI SPINACH LASAGNA | COOL BEAN COOKING
From coolbeancooking.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
MUSHROOM, BROCCOLI, AND SPINACH LASAGNA ROLL-UPS
From ericasrecipes.com
BROCCOLI AND SPINACH LASAGNA WITH ZUCCHINI AND …
From thespruceeats.com
VEGETARIAN LASAGNA WITH SPINACH AND BROCCOLI - SAVVY NANA
From savvynana.com
WHITE LASAGNA RECIPE (WITH BéCHAMEL, ITALIAN SAUSAGE, AND …
From thekitchn.com
SPINACH LASAGNA RECIPE (EXTRA EASY VERSION) | KITCHN
From thekitchn.com
MIXED MUSHROOM LASAGNA RECIPE - TASTING TABLE
From tastingtable.com
SPINACH AND BROCCOLI LASAGNA – JUICYBITES
From juicybites.net
QUICK AND EASY SPINACH AND BROCCOLI LASAGNA - TINY KITCHEN DIVAS
From tinykitchendivas.com
328 EASY AND TASTY SPINACH AND BROCCOLI RECIPES BY HOME COOKS
From cookpad.com
SPINACH AND BROCCOLI LASAGNA - FLAVOR PORTAL
From flavorportal.com
SPINACH BROCCOLI LASAGNA IS AN EASY, HEALTHY DINNER - MEAT AND …
From meatandthreemeals.com
THIS VEGETARIAN LASAGNA IS BURSTING WITH SPRING VEGETABLES - THE …
From nytimes.com
SPINACH AND BROCCOLI LASAGNA - DANNY'S DELIGHT
From dannysdelight.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
BROCCOLI SPINACH LASAGNA - COOK MOMMA
From cookmomma.com
CHILI GARLIC PAPPARDELLE WITH SMASHED BROCCOLI AND SOFT EGGS
From pinchofyum.com
EASY VEGETARIAN LASAGNA WITH SPINACH AND BROCCOLI - GOOD …
From goodhousekeeping.com
You'll also love