Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Vegetable Lasagna In Parmesan Cream Sauce
Famous Authors (View All Authors)
Pasta And Pastasauces - Vegetable Lasagna In Parmesan Cream Sauce Post by :universalprofit Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2180

Click below to download : Pasta And Pastasauces - Vegetable Lasagna In Parmesan Cream Sauce (Format : PDF)

Pasta And Pastasauces - Vegetable Lasagna In Parmesan Cream Sauce

Vegetable Lasagna in Parmesan Cream Sauce

3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. ground red pepper
1/4 tsp. salt
2 cups milk
1/2 cup (2 oz.) Grated Parmesan Cheese
3 cups chopped broccoli
1 cup shredded carrots
1 red pepper, chopped
1/2 cup chopped onion
3 cloves garlic, minced
2 Tbsp. olive oil
2 cups Whole Milk Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles
3 cups (12 oz.) 4 Cheese Blend, divided
1/4 cup (1 oz.) Grated Parmesan Cheese (optional)


Preheat oven to 375° F.

Melt butter in saucepan on low heat, stir in flour and seasonings and cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese.

Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp. Mix ricotta cheese and basil.

Spoon 1/4 cup of Parmesan cream sauce into 12x8-inch baking dish. Top with 3 of noodles, 1/2 of ricotta cheese mixture, 1/3 of vegetable mixture, 1 cup cheese and 1/3 of remaining Parmesan cream sauce; repeat layers. Top with remaining 3 noodles, remaining 1/3 of Parmesan cream sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with Parmesan cheese, if desired; cover. Bake for 55 minutes. Uncover and bake an additional 5 minutes or until hot and bubbly.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - White Lasagna Pasta And Pastasauces - White Lasagna

Pasta And Pastasauces - White Lasagna
8 oz. lasagna noodles 1 lb. ground beef 1 cup finely chopped celery 3/4 cup chopped onion Garlic 2 tsp. basil 1 tsp. oregano 3/4 tsp. salt 1 cup light cream 1/2 cup dry white wine 3 oz. cream cheese, cubed 2 cups Cheddar cheese 1 1/2 cups Gouda cheese 1 carton creamed cottage cheese 1 egg, slightly beaten 12 slices Mozzarella cheese Preheat oven to 375° F.Brown beef, celery, onion and garlic; drain. Stir in seasonings. Add cream cheese and cream. Cook over low heat until smooth. Add wine, shredded Cheddar and Gouda. Stir
PREVIOUS BOOKS

Pasta And Pastasauces - Lasagna -  Vegetable Lasagna By Texasrose Pasta And Pastasauces - Lasagna - Vegetable Lasagna By Texasrose

Pasta And Pastasauces - Lasagna -  Vegetable Lasagna By Texasrose
1 medium eggplant chopped 2 small zucchini chopped1/4 cup olive oil3 cloves garlic, pressedbasil, to taste 1 box of frozen spinach (thawed rinsed and drained) 24 oz of cottage cheese2 eggs 2 lbs (or so ) low fat part skim mozzarella cheese (shredded), divided 1 cup shredded carro salt and pepper to taste 1 jar of chunky garden style spaghetti sauce 9 cooked lasagna noodles Chop the eggplant and zucchini and toss with about 1/4 cup (approx) olive oil. Add garlic and basi; toss well to coat. Placed them on a cookie sheet and roast the vegetables
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT