Vegetarian Lasagna Oamc Makes 3 Meals
Discover the ultimate make-ahead meal with this hearty and nutritious Vegetarian Lasagna OAMC (Once-A-Month Cooking), designed to create three generously portioned meals perfect for easy weeknight dinners or meal prep. Layers of tender lasagna noodles, creamy ricotta cheese infused with aromatic herbs, and a vibrant medley of spinach, zucchini, carrots, mushrooms, and onions come together in this dish, all topped with gooey mozzarella and Parmesan cheeses. Each pan is smothered in rich marinara sauce, ensuring every bite is bursting with flavor. This freezer-friendly recipe not only saves time with its convenient bake-from-frozen option but also serves a crowd, making it ideal for families, dinner parties, or simple batch cooking. With a golden, bubbly finish, this vegetarian lasagna promises comfort, freshness, and satisfaction in every bite!
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Recipe Information
Ingredients
- 36 sheets lasagna noodles
- 48 ounces ricotta cheese
- 48 ounces shredded mozzarella cheese
- 6 cups grated Parmesan cheese
- 9 cups fresh spinach
- 6 medium zucchini
- 6 cups carrots, shredded
- 6 cups mushrooms, sliced
- 3 large onion, diced
- 6 cloves garlic cloves, minced
- 6 tablespoons olive oil
- 12 cups marinara sauce
- 6 large eggs
- 3 teaspoons salt
- 3 teaspoons black pepper
- 3 teaspoons dried basil
- 3 teaspoons dried oregano
Instructions
Prepare the vegetables: Wash and chop the zucchini into thin slices, shred the carrots, slice the mushrooms, and dice the onion.
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
Add the zucchini, carrots, mushrooms, and spinach to the skillet, cooking until softened, about 8-10 minutes. Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of basil and oregano. Set aside to cool slightly.
In a medium bowl, mix the ricotta cheese, eggs, 2 cups of Parmesan, 2 teaspoons of salt, 2 teaspoons of black pepper, and the remaining basil and oregano.
Cook the lasagna noodles according to the package directions. Drain and lay them flat on a clean towel to prevent sticking.
Assemble the lasagnas: Spread 1 cup of marinara sauce on the bottom of each of the 9x13-inch pans. Layer with noodles, 1/3 of the ricotta mixture, 1/3 of the cooked vegetables, 1 cup of marinara sauce, and 1 cup of mozzarella cheese. Repeat layers until all ingredients are used, ending with a final layer of mozzarella cheese and a sprinkle of Parmesan on top.
Cover each pan with foil and label for freezing if planning to store for later.
If baking immediately, preheat the oven to 375°F (190°C). Bake, covered, for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until bubbly and golden on top.
If freezing, place pans in the freezer. To cook from frozen, bake at 375°F (190°C) for 1 hour and 20 minutes, covered with foil, then uncovered for 20 minutes to brown the top.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
18892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 781.4 g | 1002% | |
| Saturated Fat | 386.8 g | 1934% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 3397 mg | 1132% | |
| Sodium | 41929 mg | 1823% | |
| Total Carbohydrate | 2022.2 g | 735% | |
| Dietary Fiber | 161.2 g | 576% | |
| Total Sugars | 307.9 g | ||
| Protein | 1054.7 g | 2109% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 22162 mg | 1705% | |
| Iron | 100.7 mg | 559% | |
| Potassium | 15309 mg | 326% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
