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.
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
CREAMY CHICKEN LASAGNA - OAMC
My dh can only eat chicken and turkey. All beef makes him ill, he isn't overly fond of fish. Other meats... well suffice it to say he won't touch. So in viewing my recipes you'll see a plethera of chicken recipes. I'm always striving to find something new. He has 3 response levels to new recipe's 1. I didn't like that (insert reason) 2. He doesn't say anything, when asked ... oh oh it was fine (or good) 3. OMG that was so great, and he eats it like there is no tomorrow. This got a thumbs up from one of the pickiest eaters i've ever met. This is adapted for my OAMC needs. It's a little time consuming but definitely worth the work.
Provided by ColoradoCookin
Categories Chicken Breast
Time 1h20m
Yield 1 1/2 cup, 16 serving(s)
Number Of Ingredients 15
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.
TOFU AND SPINACH VEGETARIAN LASAGNA (OAMC)
Make and share this Tofu and Spinach Vegetarian Lasagna (Oamc) recipe from Food.com.
Provided by Pamela
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 320.2, Fat 3.9, SaturatedFat 0.6, Sodium 600.4, Carbohydrate 58.2, Fiber 6.4, Sugar 8, Protein 16.4
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