Spring Eats: Chicken & Vegetable Lasagna, Spring Salad, Carrot Cake Brownies

Celebrate spring with this easy, updated twist on lasagna. Pair with a fresh-from-the-garden salad for a weeknight dinner or weekend entertaining.

By Scott Jones | Photos By Jason Wallis

WEB EXCLUSIVE: Carrot Cake Blondies

  • 1 cup butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1  1/2 cups, plus 2 Tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup finely grated carrots
  • 1/2 cup chopped pecans
  • 1 cup white chocolate chips, divided
  • Cooking spray

Carrot Cake Blondies

1. Preheat oven to 350°F. Line the bottom of a 9-inch square baking dish with parchment paper, then spray the paper with cooking spray.

2. Whisk together butter, both sugars and vanilla in a large mixing bowl.

3. Add eggs, and beat at medium speed with an electric mixer until just blended.

4. Add flour, salt, cinnamon and ginger. Beat well. Fold in carrots, nuts and 1/2 cup white chocolate chips. Spread in prepared pan.

5. Bake 32 to 35 minutes or until edges are golden brown and center is set. Cool completely.

6. Melt 1/2 cup white chocolate chips according to package directions. Drizzle over blondies in pan. Cut into bars.

Prep: 15 min.
Bake: 32 to 35 min.
Yield: 6 to 8 servings

Shortcut Chicken & Vegetable Lasagna

  • 1 pound boneless, skinless chicken breasts, cut into chunks
  • 1 Tablespoon canola oil
  • 1 small onion, chopped
  • 1 Tablespoon minced garlic
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 2 (10-ounce) packages refrigerated* spinach-ricotta ravioli (such as Giovanni Rana)
  • 1 (24-ounce) jar marinara sauce (or 3 cups homemade sauce)
  • 1/2 (8-ounce) ball fresh mozzarella cheese, thinly sliced
  • 2 teaspoons chopped fresh thyme

1. Cook chicken in hot oil, in a large nonstick skillet, over medium heat 3 to 4 minutes or until browned on all sides. Remove from skillet, and keep warm.

2. Add onion and garlic to skillet; cook 4 minutes or until onion softens. Add yellow squash and zucchini; cook 4 to 6 minutes or until tender. Top with chicken, ravioli and sauce.

3. Arrange mozzarella over sauce. Cover and cook 4 to 6 minutes or until ravioli is done and cheese is melted. Sprinkle with thyme.

*If using frozen ravioli, thaw in refrigerator before using in this recipe.

Prep: 20 min.
Cook: 15 to 20 min.
Yield: 6 servings

Arugula-Veggie Spring Salad

  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large carrots, peeled
  • 1 red bell pepper, seeded and chopped
  • 2 (5-ounce) packages baby arugula

1. Whisk together oil, lemon juice, mustard, salt and pepper in a large bowl. 

2. Slice carrots into long ribbons with a
vegetable peeler. 

3. Add carrots, red pepper and arugula to bowl; toss.

Prep: 15 min.
Yield: 6 servings