White Vegetable Lasagna Recipes

Steps:

• Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.

Steps:

• Cook noodles according to package instructions.
• Roasted Veggies:.
• Preheat oven to 400°F.
• Toss zucchini, bell pepper and mushrooms with olive oil.
• Spread evenly onto a large baking sheet with 1/2" sides.
• Bake for 30 minutes. Drain liquid.
• Sauce:.
• While the veggies are roasting, heat olive oil over medium heat. Add shallots and saute for about 3 minutes until lightly browned.
• Add garlic and italian seasoning and saute for 2 more minutes.
• Stir in flour.
• Stir in the remaining sauce ingredients and simmer, stirring often, over low heat for about 20 minutes or until cheese is melted. You can keep it simmering over very low heat while you finish other prep work.
• Filling:.
• Stir together all filling ingredients except the mozzarella.
• Assembly:.
• Spread about 1/2 cup of the sauce across the bottom of a 13x9 baking dish.
• Layer one third of the noodles, half of the vegetables, 1 cup of mozzarella, and half of the filling.
• Repeat one third of noodles, half of veggies, 1 cup mozzarella and remaining filling.
• Top with last third of noodles, remaining sauce and last cup of mozzarella cheese.
• Cover loosely with foil and bake for 30 minutes at 400°F.
• Remove foil and bake another 15 minutes.

Steps:

• Heat oven to 400°F.
• On a cookie sheet, place sliced eggplant, zucchini and carrots.Drizzle with olive oil and salt, bake until veggies get some color.
• Sauté onions & garlic in butter until garlic is fragrant and onions are semi-translucent.
• Add zucchini, carrots and eggplant to onions.
• Also add canned mushrooms, drained spinach & tomatoes to veggies.
• Mix corn starch and water, add to veggies over heat.
• Mix ricotta, milk and egg together.
• Grease pan.
• Pour a little Alfredo sauce on bottom of pan.
• Press one layer lasagna noodles into sauce.
• Layer 1/3 veggies, 1/3 cheese and more sauce.
• Repeat twice more, until at the top of the pan.
• Sprinkle 1-2 cups mozzarella cheese on top.
• Cover and bake 30 minutes.
• Remove cover, bake until cheese is browned.
• Serve with garlic bread.

Steps:

• Preheat oven to 350º F.
• Fill a 9x13 inch baking pan with salted, very hot tap water. Soak lasagna noodles in this for 10 minutes. Drain and set aside.
• Combine and steam carrots, broccoli, mushrooms, and zucchini in microwave for about 4 minutes. Drain any liquid from vegetables. Gently toss with salt and pepper to taste.
• Melt butter in saucepan. Sauté onions and garlic over medium heat, stirring often until onions are transparent.
• Add flour, salt, and pepper. Cook until bubbly.
• Add broth, milk, oregano, basil and 2 tablespoons parsley. Boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Remove from heat and set aside.
• Spread 1/3 of the sauce into 9x13 inch baking pan. Top with 3 of the lasagna noodles.
• Spread 1 container of ricotta cheese on top of noodles. Top with ½ of the spinach. Top spinach with ½ of the combined vegetables.
• Arrange with another layer of 3 noodles, half of the remaining ricotta, ½ of the parmesan cheese, remaining spinach, vegetables and mozzarella, and 1/3 of the sauce.
• Arrange remaining 3 noodles over top. Spread remainder of sauce; sprinkle with remainder of the parmesan cheese and parsley.
• Bake in preheated oven for 35-40 minutes, or until bubbly.