Best 2 Broccoli And Carrot Lasagna Recipes

Broccoli and carrot are two versatile vegetables that can be used in a variety of dishes. Their distinct flavors and textures add depth and complexity to meals, and they are packed with essential nutrients. If you are looking for a delicious and nutritious way to incorporate these vegetables into your diet, look no further than this article. In this piece, we will explore the fascinating world of broccoli and carrot recipes, focusing on a delectable dish: broccoli and carrot pasta. Through step-by-step instructions and culinary tips, we will guide you in creating a culinary masterpiece that will tantalize your taste buds and nourish your body.

Here are our top 2 tried and tested recipes!

BROCCOLI AND CARROT LASAGNA

Broccoli and Carrot Lasagna image

Really yummy as well as vegetarian.

Provided by Tanya

Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Yield 12

Number Of Ingredients 10

Ingredients

4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
¾ cup grated Parmesan cheese
¾ cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika

Steps:

Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

Nutrition Facts : Calories 248.6 calories, Carbohydrate 22.1 g, Cholesterol 28.6 mg, Fat 12 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 5.8 g, Sodium 662.4 mg, Sugar 3.3 g

BROCCOLI AND CARROT CHICKEN LASAGNA

Broccoli and Carrot Chicken Lasagna image

When hosting a holiday buffet, consider serving this special lasagna. You can make it the night before and chill. Remove it from the refrigerator 30 min. before baking. -Carol Gaus, Itasca, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

6 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
3 eggs, beaten
3/4 cup grated Parmesan cheese, divided
1 teaspoon salt, divided
Pinch each ground nutmeg and cayenne pepper
1 cup chopped onion
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 package (16 ounces) frozen broccoli cuts
1/2 cup shredded carrot
1/4 cup minced fresh parsley
1/4 teaspoon white pepper
9 lasagna noodles, cooked and drained
1 pound thinly sliced part-skim mozzarella cheese

Steps:

In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of sauce into the eggs; return all to pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°, about 1 minute. Remove from the heat; stir in 1/2 cup Parmesan cheese, 1/2 teaspoon salt, nutmeg and cayenne. Set aside., In a large skillet, saute onion and garlic in remaining butter until tender. Add chicken; cook and stir until juices run clear. Stir in the broccoli, carrot and remaining salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Add parsley and pepper., In a greased 13-in. x 9-in. baking dish, layer 1/2 cup of the sauce, three noodles, half of the chicken mixture, 1/2 cup sauce and a third of the mozzarella cheese. Sprinkle with 1 tablespoon Parmesan cheese. Top with three noodles, the remaining chicken mixture, half of the remaining mozzarella, 1 tablespoon Parmesan and 1/2 cup sauce. Top with the remaining noodles. Place the remaining mozzarella slices over noodles. Top with remaining sauce; gently lift noodles away from sides of the dish, letting sauce flow underneath. Sprinkle with remaining Parmesan., Bake, uncovered, at 350° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts :

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your lasagna.

Don't overcook the lasagna. Otherwise, it will become dry and tough.

Let the lasagna rest for at least 15 minutes before slicing and serving. This will help it to set and make it easier to cut.

Serve the lasagna with a simple green salad or roasted vegetables.

To make the lasagna ahead of time, assemble it and then bake it for about 30 minutes. Let it cool completely, then cover it and refrigerate for up to 3 days. When you're ready to serve, reheat the lasagna in a 350°F oven for about 45 minutes, or until it is heated through.

Conclusion:

Broccoli and carrot lasagna is a delicious and hearty meal that is perfect for a weeknight dinner or a special occasion. It is easy to make and can be tailored to your own taste preferences. With its colorful layers of pasta, broccoli, carrots, and cheese, this lasagna is sure to be a hit with everyone at the table.