Veggie Lasagna With White Sauce Recipes

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
• Whisk ricotta cheese, egg, and egg white together in a bowl.
• Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
• Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Steps:

• Dice zucchini. Coarsely chop broccoli and spinach.
• In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
• In medium bowl, with fork, mix ricotta and eggs; set aside.
• Prepare lasagna noodles as label directs. Drain.
• Meanwhile, preheat oven to 350 degrees F.
• In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
• In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
• Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.

Steps:

• Preheat oven to broil. Drop the rack down one level away from the broiler to give you more control. On a shallow baking pan, line up sliced summer squash and brush with olive oil, and season with salt, pepper and garlic powder. Put under broiler for about 5-10 minutes, just until starting to bubble and turn golden. Remove from oven, flip the slices, brush with oil and repeat under broiler. When complete, turn the oven down to 350 degrees in prep for cooking lasagna. Set the broiled summer squash aside.
• In a mixing bowl, by hand, mix together your ricotta, 2 eggs, a couple dashes of garlic powder, the tablespoons of fresh chopped parsley (reserving a pinch or two of parsley for the top of the lasagna as your last step), and a couple of dashes of salt and pepper. Set aside.
• In 2 tbsps of olive oil, saute chopped shallot and garlic on medium heat for about 5 minutes, just until just about to turn golden. Add 2 more tbsps of oil. Put in mushrooms, thyme, rosemary, and season with 1 tsp of salt and 1.5 tsp of pepper. Saute on medium-high heat so that they shrink in size about 1/2 way. You aren't going to saute them all the way down because you want them to be a noticeable layer They will finish when cooking in oven. Set the pan aside.
• In a 2 quart saucepan, melt butter on medium heat. Have a whisk ready and add the flour in thirds, whisking swiftly so that you have a smooth creamy paste. Add 1 cup of milk at a time and whisk until incorporated. Add 1 tsp of salt and 1.5 tsp of pepper. Also add a dash or two of nutmeg. Continue to cook while stirring with whisk for about 10 min. You will see the milk start to thicken. You don't want to bring milk to a boil just keep it on a medium heat. Remove from burner.
• To the milk, immediately add the 3/4 cup mozzarella and the 1/4 cup of Parmesan. Stirring as you add to the milk and continuing to do so until melted. Cover and set aside.
• Line your lasagna pan with first layer of noodles. Using a slotted spoon, layer all the mushrooms on top of the noodle. Then, using a soup ladle, drizzle over the mushrooms about three ladles of the milk sauce. Make sure that you hit the corners. Add next layer of noodles.
• For this layer, spread the ricotta cheese mixture. On top of this, add a handful of mozzarella cheese to make this layer stick to the next layer. Add the next layer of noodles.
• Ladle a layer of white sauce so that you completely cover the noodles in sauce, making sure to hit the corners. This shouldn't be a thick layer, but also not a thin layer. (Especially if you are using the no-cook noodles, you want to make sure there's enough sauce to hydrate the noodles when cooking.) After this, the white sauce isn't needed, so you may have some left over. Don't over do it with the white sauce, you don't want a sloppy, overly moist lasagna that falls apart as you try to serve it.
• Decorate on top of the white sauce: one row of the broiled summer squash slices, then one row of fresh halved cherry or sliced roma tomatoes. Continue to alternate across the top. I just slice the tomatoes as I go so I only use what's needed.
• On top of the tomotoes and summer squash, sprinkle in this order: one light layer of shredded Parmesan and then a layer of mozzarella. Make sure the whole top and corners are covered. I additionally very lightly sprinkle the mozerella with garlic powder Toss on the top a few chopped parsley flakes. Put in oven and bake for 40 minutes. If the top gets too brown, cover loosely with foil and let the lasagna continue to cook for 40 to 45 min.
• Remove from oven and let cool for 30 min before serving.

Steps:

• Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning., Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.

Steps:

• Prep vegetables: in a big bowl, combine the eggplant, zucchini, peppers, onions, garlic, rosemary, ½ cup basil, salt, pepper, and ½ cup olive oil; marinate for 2-3 hours at room temperature.
• Make the sauce: scald milk in a medium saucepan (look for small bubbles forming around the edge) over low heat for about 4 minutes.
• Remove pan from heat, but keep warm.
• In another medium saucepan, melt the butter over medium heat until completely melted.
• Whisk in the flour and let the mixture foam and cook, whisking occasionally, for 3 minutes or until it is a light tan color (you will notice a nutty aroma to the mixture).
• Slow whisk in the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes.
• If the milk has cooled, add it gradually in small portions, whisking between each addition to prevent lumps.
• If the sauce isn't thickening, increase the heat slightly and whisk constantly so as not to burn the sauce.
• Season sauce with salt to taste and remove from the heat; cool before using in the lasagna dish.
• Make the lasagna: preheat oven to 375°.
• Remove the vegetables from the marinade to a deep roasting pan; roast in the oven until tender and browned, about 30 minutes, stirring twice during roasting time.
• In a skillet, heat 2 tablespoons olive oil; add in the mushrooms and saute over medium heat for 3 minutes; add in the baby spinach, sauteing until wilted and tender; set aside.
• In a big pot of boiling, salted water, cook the lasagna noodles until al dente; drain and rinse with cold water; dry on a towel.
• Assemble: pour 1 cup of Bechamel sauce over the bottom of an oiled 13 x 9 inch baking dish and arrange ¼ of the roasted vegetable mixture on top.
• Cover with pasta, then top with ¼ more of vegetable mixture, add some mushrooms, some diced tomatoes, ½ cup Becamel sauce, some of the remaining basil, and ½ cup Parmesan cheese.
• Repeat the procedure two times, ending with Parmesan cheese and ½ cup Bechamel sauce.
• Cover with foil and bake for 10 minutes until the lasagna is bubbling and golden brown.
• Remove from the oven and let rest 10 minutes before cutting to serve.