NO-BAKE SUMMER LASAGNA
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
- Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Nutrition Facts : Calories 376 g, Fat 19 g, Fiber 4 g, Protein 12 g
ONE-PAN LASAGNA RECIPE BY TASTY
Here's what you need: canola oil, ground beef, kosher salt, ground black pepper, garlic, medium onion, marinara sauce, lasagna sheets, ricotta cheese, mozzarella cheese, fresh basil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F (180°C).
- Heat the oil in a cast-iron skillet over high heat.
- Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
- Add the garlic and onion and cook until onions are starting to become translucent.
- Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
- Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
- Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
- Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
- Bake for 25 minutes until cheese is bubbly and golden brown.
- Cool, slice, then serve.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 48 grams, Sugar 7 grams
SPRING LASAGNA WITH CARROTS, PEAS, AND ASPARAGUS
Make and share this Spring Lasagna With Carrots, Peas, and Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Position oven rack in center of oven; preheat oven to 350°.
- Make the sauce: heat a large pan over medium heat, add in butter and olive oil; when butter has almost melted, add the onion; cook, stirring often, until translucent, about 3 minutes.
- Add in garlic; cook, stirring constantly, until aromatic, about 15 seconds.
- Pour in the tomatoes and their juice along with the peas and carrots; stir well and bring mixture to a simmer.
- Stir in the thyme, salt, pepper, and nutmeg; simmer just to blend the flavors and boil off a lot of the liquid, about 10 minutes.
- You don't want sauce as thick as ragu-more like a loose tomato sauce but beware of a watery sauce.
- Remove pan from heat and set aside.
- Cheese filling: whisk the ricotta, eggs, and lemon zest in a big bowl; do not beat-the ricotta should not turn watery.
- Prepare asparagus: trim off any beige or woody ends; shave off the outer skin to ensure that the spears will be tender after they are baked.
- If you asparagus is not pencil thin, shave down the spears with a vegetable peeler.
- Assemble the lasagna in a 13 x 9 inch baking pan as follows: 1 cup tomato sauce spread across the bottom of the pan; 3 no-boil noodles; 1 ½ cups tomato sauce; half the cheese filling (use a rubber spatula to spread it evenly); half the asparagus spears (lay them tip to root in alternating directions); 3 more no-boil noodles; 1 ½ cups tomato sauce, the remaining cheese filling, the remaining asparagus spears, the remaining noodles, and finally the remaining tomato sauce.
- Cover pan with a layer of parchment paper, then a layer of foil.
- Bake for 35 minutes, then uncover the pan and continue baking until bubbling and gooey, about 10 minutes.
- Let rest for 5-10 minutes before serving.
Nutrition Facts : Calories 369.2, Fat 25, SaturatedFat 13.6, Cholesterol 124.5, Sodium 467.4, Carbohydrate 20.1, Fiber 4.9, Sugar 5.2, Protein 19.6
SPRING VEGETABLE LASAGNA WITH HERBED CREAM
Make and share this Spring Vegetable Lasagna With Herbed Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 37
Steps:
- Preheat oven to 400°; coat a 13 x 9 inch baking dish with cooking spray.
- In a big pot of salted, boiling water, cook the lasagna noodles-10 minutes for dried or 2-3 minutes for fresh.
- Remove from water, rinse under cold water, drain, and set aside on paper towels to dry.
- Vegetable filling: melt 1 tablespoon butter and 1 tablespoon olive oil in a big skillet over medium-high heat.
- Saute zucchini, asparagus, fennel, onion, carrot, and garlic until tender and just beginning to color, about 15 minutes.
- Add in mushrooms and radicchio; combine and cook until wilted, about 3 minutes.
- Season with salt and pepper; remove from heat and transfer to a platter.
- In the same skillet, heat the remaining butter and oil; add in the baby spinach, stirring to heat and wilt, about 2 minutes.
- Remove from heat and transfer to platter.
- Risotto: Melt butter and olive oil in a medium skillet over med-high heat.
- Add in the rice, coating it with butter and oil, stirring constantly to lightly brown, about 5 minutes.
- Add in the wine and incorporate; cook until all the wine has evaporated, about 5 minutes.
- Begin adding chicken stock to pan ½ cup at a time; between additions of stock, cook until it has evaporated, stirring periodically to combine.
- The rice will begin to plump up and become tender.
- Continue this process of adding stock and cooking until all the stock has been used up.
- At this time, the risotto should have almost tripled in volume and be very fluffy and tender with a creamy consistency, if not, continue to add water or stock until a creamy consistency is reached.
- Remove from heat and transfer it to a bowl; add in the parsley, Parmigiano-Reggiano, and goat cheese; stir to combine and melt cheeses.
- Add in salt and pepper to taste; set aside to cool.
- Herbed Cream: melt butter in a medium-size saucepan over med-high heat.
- Add in flour; whisk to combine; whisk continuously, cooking flour to a golden brown color.
- Combine the wine and stock together in a bowl; add the liquid slowly to prevent lumps; be careful of the steam that will rise from the pan at the initial addition of the liquid.
- After the addition of the wine/stock mixture, add the basil, tarragon, chives, fennel tops, and orange zest; stir to combine.
- Decrease heat to medium and continue cooking for about 2 minutes.
- Add in the cream and simmer for 5 minutes; season with salt and pepper; remove from the heat.
- Assemble lasagna: begin with about 1 cup of herbed cream on the bottom of the baking dish; top with three sheets of noodles, then layer with half of the spinach, then half of the vegetable mixture.
- Top the vegetables with 1 cup herbed cream, and add one third of the mozzarella cheese; repeat with three more pasta noodles.
- Add all of the risotto mixture in an even layer (if the risotto appears too dry after cooling, add about ¼ cup heavy cream or milk to it to moisten it).
- Top the risotto with another layer of three noodles.
- Layer with all the remaining spinach, remaining vegetable mixture, about 1 cup herbed cream, and one third of fresh mozzarella.
- Top with the last three noodles, then add the remaining herbed cream, finishing with the remaining mozzarella.
- Bake uncovered for 30 minutes or until the top is bubbling and golden brown (you will probably need to pour yourself a drink at this point. to celebrate the conclusion of this labor-intensive dish).
- Remove from oven and let rest for 10 minutes before cutting to serve.
Nutrition Facts : Calories 662.7, Fat 42, SaturatedFat 22.7, Cholesterol 114.3, Sodium 719, Carbohydrate 42.1, Fiber 4.4, Sugar 6.3, Protein 23.3
BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Provided by Joe Sevier
Categories Spring Lasagna Pasta Pea Lemon Lemon Juice Parmesan Butter Pepper Quick & Easy Sugar Snap Pea Lunch Dinner Peanut Free Soy Free Tree Nut Free Vegetarian Kid-Friendly
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
- Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
- Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.
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SPRING VEGETABLE LASAGNA RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 1 hr 25 minsCategory Healthy Lasagna RecipesCalories 571 per serving
- Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt; remove from heat.
- Heat the remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat.
- Arrange 4 noodles in the prepared baking dish, slightly overlapping. Top with 1/4 cup of the spinach and 3/4 cup vegetables. Pour on 1 cup of the mascarpone mixture and top with 1/3 cup farmer's cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray.
SPRING LASAGNA WITH RICOTTA, PORK, PESTO AND BUTTERMILK …
From more.ctv.ca
- This recipe has a few steps to complete before you can assemble, but hang in there - the results are worth it!
- You’ll want to start off by draining the ricotta, there’s nothing worse than a watery and runny lasagna. Add ricotta to a fine mesh sieve placed over a medium sized bowl. Let drain for about one to one and a half hours. Once drained, combine the ricotta with eggs, salt and pepper and set aside.
- Next, the zucchini. Pre-heat the oven to 400°F and line two large baking sheets with parchment paper. Place the sliced zucchini in a mixing bowl and scatter with kosher salt, coating all the sides. Wait about ten minutes for some of the moisture to be pulled out and then blot them dry - do not rinse as this will just add moisture back into the zucchini. Zucchini contains a lot of water, salting them prior to roasting will further prevent the lasagna from being too watery. Arrange the zucchini on the prepared baking sheets, place them in the preheated oven for 20 minutes, remove and turn the oven down to 350°F.
- Onto the green onion pesto and pork. To a food processor add green onions, chives, basil, parmesan, pine nuts and salt. Pulse for about 30 seconds or until everything is fairly well chopped. While the motor is running, slowly drizzle in all of the olive oil to create a vibrant rich green pesto. In a large skillet over medium high heat, add ground pork. Break it up with a wooden spoon and stir until it is fully cooked and browned. Remove from heat and drain the pork of any fat. Combine browned pork and pesto and mix until all the pork is nicely coated. Set aside.
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- Heat a Dutch oven coated with cooking spray over medium-high heat. Add chard, squash, onion, bell pepper, carrot, and salt; saute 10 minutes or until tender.
- Melt butter in a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour, and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick (for about 4 minutes). Remove from heat; add 1/4 cup Parmesan. Stir until cheese melts.
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