Best 2 Lasagna Primavera Recipes
Indulge in a culinary symphony of flavors with our delectable Lasagna Primavera recipe. This vegetarian lasagna is a vibrant tapestry of fresh vegetables, creamy ricotta, and savory pesto, all harmoniously layered between tender lasagna sheets. Experience a symphony of textures and tastes with every bite, from the crisp zucchini and bell peppers to the velvety spinach and artichoke filling. Dive into a culinary journey that celebrates the beauty of spring with our Lasagna Primavera, a masterpiece that will captivate your senses and leave you craving for more.
Complementing this delightful main course are two additional recipes that round out your culinary experience. As a refreshing prelude, prepare a zesty Lemon Arugula Salad, a symphony of peppery arugula, tangy lemon vinaigrette, and a hint of parmesan cheese. And for a sweet finale, indulge in our decadent Chocolate Mousse, a symphony of rich chocolate, whipped cream, and a hint of espresso, all harmoniously blended to create a symphony of flavors that will leave you wanting more. Embark on a culinary adventure with our Lasagna Primavera, Lemon Arugula Salad, and Chocolate Mousse, a trio of recipes that will tantalize your taste buds and leave you craving for more.
LASAGNA PRIMAVERA
Get inspired to eat more veggies with a cheesy, veggie-packed lasagna.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- Meanwhile, if necessary, cut broccoli florets into bite-size pieces. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.
- Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.
- Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 665, Carbohydrate 42 g, Cholesterol 150 mg, Fat 1, Fiber 4 g, Protein 37 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 880 mg
LASAGNA PRIMAVERA
Get inspired to eat more veggies with a cheesy, veggie-packed lasagna.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- Meanwhile, if necessary, cut broccoli florets into bite-size pieces. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.
- Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.
- Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 665, Carbohydrate 42 g, Cholesterol 150 mg, Fat 1, Fiber 4 g, Protein 37 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 880 mg
Tips
- To make the lasagna noodles from scratch, you will need all-purpose flour, eggs, salt, and olive oil. Mix the ingredients together to form a dough, then roll it out into thin sheets. Cut the sheets into lasagna noodles and cook them in boiling water until they are al dente.
- If you are short on time, you can use store-bought lasagna noodles. Be sure to cook them according to the package directions.
- To make the primavera filling, you will need fresh vegetables such as broccoli, carrots, zucchini, and red bell pepper. Sauté the vegetables in olive oil until they are tender. Then, add a mixture of ricotta cheese, Parmesan cheese, eggs, salt, and pepper. Stir until well combined.
- To assemble the lasagna, spread a layer of primavera filling on the bottom of a baking dish. Top with a layer of lasagna noodles, then another layer of filling. Repeat this process until you have used up all of the ingredients.
- Bake the lasagna in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until it is bubbly and golden brown.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Conclusion
Lasagna primavera is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh vegetables and leftover cheese. With a little planning, you can easily make this dish at home. So next time you are looking for a hearty and satisfying meal, give lasagna primavera a try!
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