Lasagna Oamc Food

SANTA FE LASAGNA (OAMC)

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.

PEROGY LASAGNA (OAMC)

Steps:

• Mix together cottage cheese, egg and onion salt.
• In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
• Line bottom of a 9 X 13 inch pan with 4 noodles.
• Spread first mixture evenly on top.
• Add 4 additional noodles and cover evenly with potato mixture.
• Top with remaining 4 noodles, remaining cheese and bacon.
• Bake at 350 degrees for 30 minutes.
• Serve with sour cream.
• For best flavour, bake ahead and reheat.
• *My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
• **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.

LAZY DAY LASAGNA (OAMC)

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.

HEARTY MEAT LASAGNA (OAMC)

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.

MY OWN LASAGNA OAMC

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.

CREAMY CHICKEN LASAGNA - OAMC

Steps:

• Preheat oven to 375 degrees.
• Cook chicken breasts and cut into small cubes (less than 1/2 inch).
• Cook noodles in boiling water until almost done, Drain and rinse in cold water, Lay flat on baking sheet and cover with plastic wrap while you make sauce.
• Cook onion in butter in large pan for about 2 minutes or until softened.
• Add flour and stir over low heat for another minute.
• Stir in dried herbs and chicken.
• Slowly add stock and milk or cream, Boil for about 1 minute.
• Add carrots and broccoli, cook for 5 minutes.
• Salt,pepper and add crushed red pepper to taste.
• Spray 2 13x10 inch baking pans with no stick spray.
• Put enough sauce in the bottom of the pans to just cover.
• Start assembling, 1/4 noodles, 1/4 sauce, 1/4 cheese making 2 layers. Add a little basil and crushed red pepper to the top for looks if desired.
• Cover with foil and bake until bubbling (about 40 minutes).
• Uncover and brown for about 5 minutes to brown top slightly.
• Let stand about 20 minutes before cutting and placing in containers to freeze.
• After reading the comments I tried some things. The egg noodles as well as penne pasta worked really well. The type of pasta I used determined the amount of sauce that was left obviously. Just experiment to see what works for you. Using egg noodles or penne seriously cuts the time on this way back. Using frozen carrot/broccoli blends works great too, to cut back on time. Both of those alterations didn't change much, though the frozen veggies changed a little bit of the "fresh" taste in my opinion. If you're doing a day long OAMC marathon, these minor changes might make a big difference. As for the sauce, I think the elevation and dryness of the flour affect the sauce, so does oven temperature Like one reviewer said the sauce thickens as it stands.

VEGETARIAN LASAGNA OAMC (MAKES 3 MEALS)

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.

TOFU AND SPINACH VEGETARIAN LASAGNA (OAMC)

Steps:

• To prepare sauce, in large saucepan, combine 1/4 cup water, green pepper, onion and garlic.
• Heat over medium-low heat and simmer until soft, stirring frequently.
• Add mushrooms and cook for 2 minutes.
• Stir in bay leaves, basil, oregano, tomato sauce, tomato paste and water.
• Simmer for 15 minutes to combine flavours, then remove bay leaves.
• To prepare filling, rinse fresh spinach in cold water.
• Cut off thick stems.
• Place in large stockpot.
• Heat covered over high heat, stirring frequently until spinach is soft.
• Drain spinach and squeeze out excess liquid and set aside.
• Drain tofu slightly (don't squeeze out excess water). Place in blender container or food processor. Blend until smooth, stopping to scrape sides of container frequently. Spoon blended tofu into mixing bowl. Add spinach, oregano, basil and oregano and mix well.
• To assemble, spread 1 cup sauce over bottom of 9x13-inch pan.
• Top with 1/3 of the uncooked noodles, then 1 more cup of sauce.
• Spoon the tofu mixture by dollops over top of sauce.
• Add a second layer of noodles, followed by 1 cup sauce, and then spooning in the remaining tofu mixture.
• Add a third layer of noodles, pressing down firmly all over the lasagna. Spoon the remaining sauce over noodles, making sure that the noodles are completely covered with sauce. If preparing to freeze for eating later: wrap, label and freeze.
• To serve: If frozen ahead, thaw completely. Preheat oven to 350°F Bake covered for 40 minutes. Uncover lasagna and continue baking 15 more minutes. Let stand 10 minutes before serving. Cut into squares to serve.

SOUTHWEST CHICKEN LASAGNA - OAMC

Steps:

• Cook noodles according to directions, drain and set aside.
• For the cottage cheese mixture, mix all ingredients and set aside.
• To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
• Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
• Preheat oven to 375°F.
• Lightly spray 2 13x9 pans, with no stick spray.
• To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
• Cover pan with foil; repeat with second pan, cover that pan with foil also.
• Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.