Santa Fe Lasagna Oamc Recipes

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.**.

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.

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.

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.

COMPANY'S COMING MAKE -AHEAD POTATOES

Steps:

• Cover potatoes with water in lg pot.
• Cook until tender.
• Drain and mash.
• Add sour cream, cream cheese, and 3 T butter; mix well, add salt.
• Spoon into 11x7 baking dish.
• Melt 1 T butter; drizzle over potatoes.
• Bake, covered, at 350* for 30 minutes.
• Uncover and bake 10 minutes more.

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.

EASY SANTA FE LASAGNA

Steps:

• Preheat oven to 350 degrees F. Saute onion, and pepper in oil till tender. Add chicken and sausage and warm through. Pour all but 1/4 cup Santa Fe Blend into vegetable mixture. Heat through.
• Meanwhile, cook noodles in well salted water until just al dente. Drain, reserving 1/2 cup cooking liquid. Mix 1/4 cup Santa Fe Blend into the noodles. Pour reserved liquid into vegetable mixture.
• Spray 11x7 inch baking pan with cooking spray. Spread 1/3 of veggie sauce on bottom of pan. Add half the noodles. Spread sour cream over hot noodles, top with half of the vegetable mixture, another layer of noodles and rest of vegetable sauce. Top with pepper jack slices.
• Cover and bake 35-40 minutes till bubbly. Remove foil and bake an additional 5 minutes till slightly brown. Remove from oven and allow to rest 5-10 minutes. Top with chopped fresh cilantro. Serve.

REALLY LAZY HOLUBCHI (OAMC)

Steps:

• Stir all 9 ingredients together in a large bowl.
• Grease a 3 quart casserole well and pour in mixture.
• Cover well and bake for 45-60 minutes at 350 degrees.
• Remove cover and bake for 15 minutes, stir and then bake for 15 minutes more.
• To make ahead: Assemble early in the day or the night before; Cover and chill; Bake as directed above.
• To Freeze: Bake as directed; cool completely then label and freeze for up to 2 months; to serve defrost overnight and then bake as directed above.

STROGANOFF SAUCE FOR MEATBALLS

Steps:

• Melt butter in frying pan.
• Add mushroom and onions and sauté until soft.
• Stir in flour and water.
• Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often.
• Add meatballs and simmer until heated through.
• To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.