Best 4 Santa Fe Lasagna Oamc Recipes

Indulge in the vibrant flavors of the Southwest with Santa Fe Lasagna, a culinary masterpiece that brings together the best of Mexican and Italian cuisines. This unique lasagna boasts layers of tender corn tortillas, seasoned ground turkey or beef, a flavorful red enchilada sauce, a creamy white sauce, and a blend of Mexican cheeses. Topped with a tantalizing salsa and guacamole, this dish is a fiesta of textures and tastes that will transport you to the heart of the Santa Fe culinary scene.

But that's not all! This versatile recipe offers variations to suit every palate. For vegetarians, a hearty mix of black beans, corn, and bell peppers replaces the meat, while a luscious butternut squash filling adds a touch of sweetness and autumnal charm. And for those who love a bit of heat, a spicy chili sauce takes this lasagna to the next level. With detailed instructions and helpful tips, this recipe is a culinary adventure that will satisfy even the most discerning taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary journey to the Land of Enchantment with Santa Fe Lasagna.

Check out the recipes below so you can choose the best recipe for yourself!

PEROGY LASAGNA (OAMC)

Perogy Lasagna (Oamc) image

Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.edited on October 24 to add instructions for Once a Month Cooking (see step 11). These is great to make during a cooking blitz especially when you are already making a traditional lasagne. It is easy to cook up some additional noodles and make this at the same time.

Provided by Pamela

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

12 cooked lasagna noodles
2 cups cottage cheese
1 egg
1 teaspoon onion salt
1 1/2 cups grated cheddar cheese, divided
2 1/2 cups mashed potatoes
1/2 cup bacon bits
1 onion, chopped and cooked until clear
4 -6 slices bacon, fried crisp and crumbled

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.**.

CREAMY CHICKEN LASAGNA - OAMC

Creamy Chicken Lasagna - OAMC image

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

Ingredients

1 1/2 lbs lasagna noodles
2 lbs boneless skinless chicken breasts
1 onion, chopped
5 tablespoons butter
6 tablespoons flour
3 teaspoons dried tarragon
2 teaspoons dried basil
2 cups chicken stock
3 cups milk or 3 cups heavy cream
6 carrots, sliced (slice diagonally for presentation if desired)
1 head broccoli, washed and most of the stems cut off, just keeping the flowerettes
salt
fresh ground black pepper
crushed red pepper flakes
1 1/2 lbs mozzarella cheese, grated

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.

SOUTHWEST CHICKEN LASAGNA - OAMC

Southwest Chicken Lasagna - OAMC image

Another recipe from my catering biz, it's a big hit at weddings. Requested frequently. You'll find with my recipes a plethora of chicken recipes, my husband has a very high iron content and can't eat anything except for chicken and turkey. Hope you like this one, it's made to serve 16, 1.5 cup servings.

Provided by ColoradoCookin

Categories One Dish Meal

Time 1h20m

Yield 1 1/2 cup, 16 serving(s)

Number Of Ingredients 19

Ingredients

noodles
2 (10 ounce) packages lasagna noodles
cottage cheese, mixture
4 eggs
6 cups fat-free cottage cheese
2/3 cup chopped parsley
6 tablespoons canned diced green chili peppers
lasagna noodle
2 cups chopped onions (I use dry)
2 sweet red peppers, chopped (green is fine also)
4 garlic cloves, minced (4 tsp. canned)
4 (10 3/4 ounce) cans condensed tomato soup
2 (10 ounce) cans enchilada sauce
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
8 cups cooked chicken breasts, torn into bite-size pieces (you can use canned)
3 cups finely shredded sharp cheddar cheese
2 cups finely shredded monterey jack cheese

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.

Nutrition Facts : Calories 550, Fat 20, SaturatedFat 9.6, Cholesterol 150.3, Sodium 951, Carbohydrate 44.3, Fiber 3.4, Sugar 10.2, Protein 47.2

WORLD'S BEST LASAGNA

World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories World Cuisine Recipes European Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

Ingredients

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

Tips:

For the best flavor, use a variety of fresh vegetables in your lasagna. Bell peppers, zucchini, spinach, and mushrooms are all great options.
Don't be afraid to experiment with different cheeses. A blend of mozzarella, cheddar, and Parmesan is a classic choice, but you could also try using ricotta, cottage cheese, or goat cheese.
If you're short on time, you can use no-boil lasagna noodles. These noodles are pre-cooked, so you can just layer them in your lasagna without having to boil them first.
To make your lasagna even more flavorful, try marinating the chicken or beef in a flavorful sauce before cooking it.
Let your lasagna rest for at least 15 minutes before slicing and serving. This will help the flavors to meld together and the lasagna to set.

Conclusion:

Santa Fe lasagna is a delicious and easy-to-make dish that is perfect for any occasion. With its zesty flavors and colorful ingredients, this lasagna is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give Santa Fe lasagna a try.