VEGETARIAN LASAGNA OAMC (MAKES 3 MEALS)
I created this recipe to get my kids to eat more vegetables and so we could have a great vegetarian lasagna that was not store bought. It's a little labor intensive so I usually make three at a time and freeze two. It's not that much work to make more, and then I have a meal I can take out of the freezer and pop in the oven! If you only want to make one then divide the recipe into thirds. It's about 6 servings per pan.
Provided by pixieglenn
Categories One Dish Meal
Time 1h30m
Yield 3 pans, 18 serving(s)
Number Of Ingredients 11
Steps:
- Set the Lasagna noodles to boil in a large pot.
- Put the Greek yogurt, bell peppers, and spinach in a blender and blend until it fairly smooth.
- In a bowl mix the Parmesan, Greek Yogurt mix, mozzarella, and garlic.
- Shred very finely all the zucchini, yellow squash, and carrots. Mushrooms would be a good addition too, but I hate mushrooms so didn't add any in mine.
- Drain the noodles, and put out three 9x13 pans. I use the tin ones so I can freeze them and then put them in the oven.
- Lay down one layer of three lasagna noodles in each pan. Place a layer of Spaghetti sauce over the top. Then a layer of the vegetable, then a layer of the white cheeses. Repeat.
- Put the rest of the spaghetti sauce on the top of the last layer of noodles. Cover with tin foil and lable. Freeze.
- When you are ready to bake, heat the oven up to 375 and bake for 60 to 75 minutes.
SANTA FE LASAGNA (OAMC)
Adapted from Company's Coming Make Ahead meals by J. Pare. You can also add green, red, or jalapeño peppers to the meat sauce if desired. You can also make this in 2 8x8 baking pans.
Provided by Pamela
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For meat sauce: Scramble fry ground beef, onions, and celery until lightly brown. Stir in remaining ingredients and simmer while making cheese sauce.
- For Cheese sauce: combine ingredients and mix well.
- To assemble: put a small amount of meat sauce in a 9X13 inch baking pan. Top with 4 lasagna noodles. Add 1/3 of remaining meat sauce. Top with 1/2 of cheese sauce, 4 additional noodles, then repeat layers, ending with the meat sauce.
- Sprinkle cheddar and Monterey jack cheese over lasagna.
- Bake , uncovered, for 60 minutes at 350 degrees. Let stand for 10 minutes before serving.
- To freeze: Bake, cool, wrap well, and label. freeze up to 2 months.
- To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
HEARTY MEAT LASAGNA (OAMC)
This recipe comes from a book titled "The Best Make-Ahead Recipe." From the book's jacket: ". . . America's Test Kitchen uncovers the secrets behind truly great make-ahead dishes by reengineering recipes from the ground up to withstand storage and reheating, so your food always tastes fresh and flavorful." I haven't yet tried this recipe but put it here for safe keeping.
Provided by muncheechee
Categories One Dish Meal
Time 1h35m
Yield 1 Lasagna, 8 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE SAUCE: Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened but not browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the meat loaf mix, 1 tsp salt and 1 tsp pepper and cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 minutes.
- Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes. Stir in the tomato puree and drained diced tomatoes, Bring to a simmer and cook until the flavors are blended, about 3 minutes. Season with salt and pepper to taste; set aside.
- FOR THE RICOTTA FILLING: Stir all of the ingredients together until combined; set aside.
- TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat). Place 3 of the noodles in a single layer in the baking dish. Spread 1/3 cup of the ricotta mixture over each noodle, then sprinkle the layer with 1 cup of the mozzarella. Spoon 1 cup of the sauce evenly over the cheeses. Repeat the layering of the noodles, ricotta, mozzerella, and sauce twice more. Place the remaining 3 noodles on top, cover with the remaining 1 cup mozzarella and the Parmesan.
- TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be completely thawed in the refrigerator, about 24 hours.).
- TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before serving.
- TO SERVE RIGHT AWAY: Bake as directed, reducing the covered baking time to 15 minutes.
LAZY DAY LASAGNA (OAMC)
A simple lasagna for those busy days. Cook it ahead of time and just pull it out of the freezer. This makes three lasagnas.
Provided by Chef Buggsy Mate
Categories < 4 Hours
Time 2h30m
Yield 3 lasagnas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Assembly Directions:.
- In a large bowl, mix cheeses, eggs, parsley, onion powder, basil, and pepper until well blended; set aside.
- In a medium bowl, mix together spaghetti sauce and cooked ground beef.
- Line a 12x8x2 inch baking dish with heavy foil.
- Spread 3/4 cup of the meat sauce on the bottom of the baking dish.
- Layer 3 uncooked noodles and top with meat sauce.
- Spread with 1/2 of the cottage cheese mixture and 1-1/2 cups meat sauce.
- Layer 3 more noodles on top of meat sauce.
- Spread with remaining cottage cheese mixture.
- Top with remaining 3 uncooked noodles and remaining meat sauce.
- Pour water around the edges.
- Freezing and Cooking Directions:.
- Place foil lined baking dish in freezer. freeze until firm enough to remove from baking dish. Cover completely with another layer of heavy foil, then place in a gallon sized freezer bag and lable.
- Repeat process with other two lasagnas.
- To Serve: Place frozen foil wrapped lasagna back into baking dish originally used.
- Thaw and bake covered at 375 degrees for 45 minutes.
- Uncover and bake an additional 15 minutes.
- Let stand 10 minutes.
- Serve with parmesan cheese.
- To bake from the frozen stage, and 30 minutes to total baking time.
Nutrition Facts : Calories 1344.5, Fat 51.4, SaturatedFat 23.4, Cholesterol 327.4, Sodium 3836, Carbohydrate 140.8, Fiber 6.1, Sugar 47, Protein 77.3
LASAGNA (OAMC)
Home made classic lasagna my Mother made for special occasions. This dish is great for assembling and freezing for later use if you like to cook once a month. The sauce can be doubled and use for spaghetti too!
Provided by Shawn C
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°.
- Cook garlic and onions in bacon drippings; add beef. Cook until beef is done.
- Add tomatoes, breaking them up as you add them.
- Add tomato paste, seasonings and Worcestershire sauce. Cook for one hour.
- Boil noodles until done; drain and rinse in cold water; drain well.
- In small bowl mix cottage cheese with parsley.
- Place some sauce in bottom of lasagna pan.
- Layer ingredients as they are listed here until pan is full, or you run out of sauce or noodles; noodles, sauce, cottage cheese, Parmesan cheese, mozzarella cheese. to freeze line pan with foil and layer as directed cover tightly and freeze, simpply pop back into that pan when you are ready to cook and uncover cook until bubbly and perfect about 45 min to one hour since cooking from frozen. oven temperatures vary and you will need to judge doneness.
- Bake 30 to 35 minutes. until browning and bubbly.
Nutrition Facts : Calories 709.1, Fat 26.5, SaturatedFat 13.6, Cholesterol 110.7, Sodium 795.1, Carbohydrate 71.7, Fiber 5.7, Sugar 10.2, Protein 45.5
MY OWN LASAGNA OAMC
Make and share this My Own Lasagna OAMC recipe from Food.com.
Provided by chelleshocked
Categories European
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef, and drain.
- Mix spaghetti sauce with ground beef.
- In small bowl, mix ricotta or cottage cheese, egg, and 1 cup mozzarella cheese.
- Layer 13X9 casserole according to the following : 1 cup sauce, then layer noodles, then cheese mixture, sauce, noodles, cheese, then sauce and top with remaining mozzarella cheese.
- Cover with double foil and freeze.
- When ready to make, thaw completely.
- Preheat oven to 400 degrees F.
- Bake for 1 hr covered, then 10-15 mins uncovered.
Nutrition Facts : Calories 294.8, Fat 19, SaturatedFat 9.3, Cholesterol 84.3, Sodium 622.1, Carbohydrate 10.8, Fiber 0.3, Sugar 7.5, Protein 19.5
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