Best 6 Vegetarian Lasagna Oamc Makes 3 Meals Recipes

VEGETARIAN LASAGNA

Steps:

• For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
• To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
• Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
• Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
• Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

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.

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.**.

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.

VEGETARIAN SKILLET LASAGNA

Steps:

• Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.