Best 2 Green And White Lasagna Recipes

Indulge in the culinary delight of Green and White Lasagna, a vegetarian masterpiece that combines the vibrant flavors of spinach and creamy béchamel sauce. This delectable dish features layers of homemade lasagna noodles, sautéed spinach, ricotta cheese, and a blend of mozzarella and Parmesan cheeses, all baked to perfection. Each bite offers a symphony of textures, from the tender noodles to the velvety béchamel and the gooey cheeses. Accompany this lasagna with a refreshing salad and crusty bread for a complete and satisfying meal. For those seeking a vegan alternative, a separate recipe provides a plant-based version that retains all the flavors and textures of the original. Additionally, discover a collection of lasagna recipes that cater to various dietary preferences and taste buds, including a classic lasagna Bolognese, a hearty sausage and peppers lasagna, and a unique zucchini lasagna that adds a touch of freshness.

Here are our top 2 tried and tested recipes!

GREEN AND WHITE LASAGNA

Green and White Lasagna image

An old WW recipe - I think it converts to about 5 points/serving. When we made this recently, one of my sons couldn't stop eating it! A very different and healthy lasagna recipe which we enjoyed.

Provided by ellie_

Categories Healthy

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons reduced-calorie margarine
1 1/2 tablespoons flour
1 1/2 cups evaporated skim milk
1/4 teaspoon black pepper
1 pinch nutmeg
9 ounces shredded Fontina cheese (reserve 2 TB)
2 cups drained thawed frozen chopped spinach (1-10 oz pkg)
2 cups drained thawed frozen chopped broccoli (1-10 oz pkg)
12 ounces rinced drained cooked cannellini beans
1/2 cup chopped roasted red pepper (reserve 2 TB)
9 ounces lasagna noodles, cooked and drained (9 noodles)

Steps:

Cheese sauce: In medium saucepan, melt margarine.
Stir in flour.
Cook, stirring constantly (2 minutes).
Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
Preheat oven to 350-degrees F.
Spray a 13" x 9" pan with cooking spray.
In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
Arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
Repeat layering twice, ending with cheese sauce.
Sprinkle reserved cheese and red pepper on top.
Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
Let stand 10 minutes before serving.

RED,WHITE AND GREEN LASAGNA

Red,White and Green Lasagna image

Make and share this Red,White and Green Lasagna recipe from Food.com.

Provided by Divinemom5

Categories Cheese

Time 1h30m

Yield 1 pan of lasagna, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup hot water
1/2 cup sun-dried tomato
8 ounces lasagna noodles
4 tablespoons butter
1 small onion, finely chopped
1/4 cup flour
2 cups milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups ricotta cheese
1/2 cup basil pesto
2 tablespoons olive oil
4 cups grated mozzarella cheese

Steps:

Pour hot water over tomatoes and let sit until soft (about 10 minutes).
Cook pasta according to package,drain in colander.
Drain tomatoes,reserving liquid.
Puree tomatoes in blender until smooth,using reserved liquid if needed.
Melt butter over medium heat in saucepan.
Add onion and cook until soft (about 5 minutes) Add flour and stir.
Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
Combine pesto and ricotta cheese in small bowl.
Cover bottom of 9X13 baking dish with olive oil.
Arrange noodles over oil,covering bottom of pan completely.
Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
Arrange second layer of noodles over cheese.
Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
Repeat both layers,ending with mozzerella cheese.
Bake at 350 degrees for 45-60 minutes,until hot throughout.
Serve with Sauvignon Blanc wine.

Tips:

For a richer flavor, use a combination of whole and 2% milk instead of all skim milk.
If you don't have any heavy cream on hand, you can use all milk instead. The sauce will be slightly thinner, but still delicious.
Freshly grated Parmesan cheese will give your lasagna the best flavor. If you only have pre-grated Parmesan, that's okay, but the flavor won't be quite as good.
If you're using fresh spinach, be sure to wilt it before adding it to the lasagna. This will help to remove excess moisture and prevent the lasagna from becoming watery.
To make sure your lasagna is cooked through, insert a toothpick into the center. If it comes out clean, the lasagna is done. If it comes out with sauce on it, bake the lasagna for a few more minutes.
Let the lasagna cool for at least 15 minutes before slicing and serving. This will help the lasagna to set and make it easier to cut.

Conclusion:

This green and white lasagna is a delicious and easy-to-make dish that's perfect for any occasion. It's also a great way to use up leftover chicken or turkey. So next time you're looking for a tasty and satisfying meal, give this lasagna a try. You won't be disappointed!

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