Creamy Spinach and Broccoli Lasagna

This recipe comes from the January 2013 issue of Woman’s Day magazine. I love that it only makes four servings. Most lasagna recipes make enough to feed an army (or at least a large gathering of folks). I wish it had fewer calories and I will definitely reduce the garlic. Otherwise, I think this will be wonderful!

Creamy Spinach and Broccoli Lasagna

1 tablespoon olive oil
1 small onion, finely chopped
Kosher salt and pepper
2 cloves garlic, finely chopped
1 10-oz. package frozen leaf spinach
1 10-oz. package frozen broccoli florets
1 15-oz. container part-skim ricotta
6 oz. part-skim mozzarella, grated (about 1 ½ cups)
½ cup grated Romano cheese
1 cup whole milk
4 oz. cream cheese, cut into pieces
Pinch freshly grated or ground nutmeg

Heat oven to 425 degrees. Heat the oil in a large skillet over medium-low heat. Add the onion, ¼ each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.

While the onion is cooking, thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta, 1 cup mozzarella and ¼ cup Romano.

Add the milk to the onions and whisk to combine. Bring to a simmer, then whisk in the cream cheese, nutmeg and remaining ¼ cup Romano. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.

Spread ½ cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 ½ noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.

Sprinkle with the remaining ½ cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.

Makes 4 servings, at 662 calories per serving.

Four-Cheese Lasagna

This is another one of those wonderful recipes from Kraft. If you haven't already signed up for their free e-newsletter, which is filled with wonderful recipes, you should!

photo by:

kraft

 Four-Cheese Lasagna

 

1 lb. extra-lean ground beef

1 onion, chopped

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/2 cup KRAFT Grated Parmesan Cheese, divided

1 egg, beaten

1 jar (24 oz.) spaghetti sauce

1 can (14.5 oz.) diced tomatoes, drained

1/2 tsp. dried oregano leaves

12 lasagna noodles, cooked

 

HEAT oven to 350°F.
BROWN meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until well blended.
DRAIN meat; return to skillet. Stir in spaghetti sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover with foil.
BAKE 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.
Makes 12 servings.

Vegetable Lasagna

This recipe comes from the fine folks at Campbell's. I don't know about you, but I grew up on Campbell's Chicken Noodle Soup. It's still my go to food when I'm not feeling well or it's really cold outside. It's right up there with Grilled Cheese Sandwiches when it comes to comfort food.

That said, I'm always checking out their recipes to see what else they have come up with. Do you like lasagna as much as I do?

Vegetable Lasagna

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)

1 1/2 cups milk

Vegetable cooking spray

1 tablespoon butter

3 3/4 cups sliced mushrooms (about 10 ounces)

2 medium red or orange peppers, cut into 2-inch-long thin strips (about 3 cups)

2 medium zucchini, thinly sliced (about 3 cups)

1 medium onion, thinly sliced (about 1/2 cup)

12 uncooked no-boil lasagna noodles

2 cups shredded Monterey Jack cheese (about 8 ounces)

• Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
• Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.
• Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat the layers twice. Top with the remaining 3 noodles. Pour the remaining soup mixture over the noodles. Cover the baking dish.
• Bake at 375°F. for 40 minutes. Uncover and sprinkle with the remaining cheese. Bake for 10 minutes or until it's hot and bubbling. Let the lasagna stand for 10 minutes.

Garden Vegetable Lasagna

I found this recipe on the Campbell's recipe website. It sure looks yummy!

Garden Vegetable Lasagna

1 container (15 ounces) ricotta cheese

8 ounces shredded mozzarella cheese (about 2 cups)

2 eggs

4 medium carrots, shredded (about 2 cups)

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

9 lasagna noodles, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

Grated Parmesan cheese

• Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.
• Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.
• Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

This serves 8 (about 1 1/4 cups each) with 321 calories per serving.

Skillet Vegetable Lasagna

This recipe comes from the folks at Campbell's Kitchen. It's a quick, easy meal that perfect for a cold, winter day -- like this one.

Campbell's suggests serving the Lasagna with Pepperidge Farm Texas Toast. I wholeheartedly agree. I'm a big fan of Texas Toast. The Pepperidge Farm brand only takes 5 minutes to cook (any longer and it gets hard) and also great for spaghetti. I'm particularly fond of the garlic version. It's a freezer staple for me. But they've got other versions as well.

Skillet Vegetable Lasagna

Prep Time: 10 min.
Cook Time: 15 min.


2 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
15 uncooked oven-ready (no-boil) lasagna noodles
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (about 14.5 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)


Heat the broth in a 12-inch skillet over medium-high heat to a boil. Break the noodles into pieces and add to the broth. Reduce the heat to low. Cook for 3 minutes or until the noodles are tender.

Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.

Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.

Tip: You can try using 4 ounces mozzarella cut into very thin slices instead of the shredded mozzarella.

Makes: 4 servings (about 1 1/2 cups each).

Ham and Cheese Lasagna

This is a different take on a classic Italian recipe.

Ham and Cheese Lasagna

Cheese Sauce
2 cans (10 3/4 oz) condensed Cheddar cheese soup
1 soup can filled with lowfat milk
1 can (14 1/2 0z) no-salt added diced tomatoes, drained, with large pieces cut up
1 tablespoon dry mustard
1 tablespoon instant minced onion
1/2 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese

1 tub (15 oz) ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
3/4 teaspoon ground nutmeg

12 uncooked, oven-ready lasagna noodles
1 bag (16 oz) frozen chopped broccoli, thawed and pressed dry on paper towels
1 1/2 cups shredded Cheddar cheese
8 oz. thinkly sliced baked Virginia ham
1 jar (12 oz) roasted red peppers, well drained and chopped

Preheat oven to 375 degrees. Lightly coat a 13 x 9-inch baking dish with non-stick cooking spray.

Cheese Sauce
Whisk ingredients in a 2-quart saucepan until blended. Heat, stirring with a whisk, until cheeses melt.

Mix ricotta, eggs, Parmesan cheese and the nutmeg in a bowl until thoroughly combined.

Layer lasagna in prepared baking dish as follows: Spread 1 cup cheese sauce over bottom, top with 4 overlapping noodles, 1/2 the ricotta mixture, the broccoli, 1 1/2 cups cheese sauce and 1/2 cup Cheddar sauce.

Finish with rest of noodles, cheese sauce and Cheddar cheese. Cover tightly with foil.

Bake 50 minutes or until sauce bubbles and noodles are tender. Uncover; bake 10 minutes longer. Let stand 15 minutes before cutting and serving.

Makes 8 servings.