Vegetarian Lasagna

Serves 50 (use 3 full size catering pans)

Red Sauce: 10 lbs diced eggplant 10 lbs diced squash/zucchini 5 lbs diced peppers/onions 1/2 cup diced garlic 2 # 10 cans of diced tomatoes 20 oz frozen spinach

Saute garlic and onions in olive oil until softened. Add all other vegetables (except tomatoes) and cook until tender. Add tomatoes and season with salt, pepper, basil and oregano. Let simmer at least 1 hour until ready to layer.

Filling: 5 lbs cottage cheese 10 eggs 2 cups parmesan cheese 1 Tbl garlic powder

Mix above ingredients, set aside

White Sauce: 3 sticks butter 3/4 cup flour 12 cups milk 1 cup parmesan cheese 1 tsp fresh nutmeg salt and pepper to taste

Slowly melt butter, stir in flour until incorporated. Add milk 2 cups at a time until sauce starts to thicken. Add cheese and nutmeg. Salt and pepper to taste.

3 lbs uncooked lasagna noodles (or any type short pasta)

Place small amount of sauce in bottom of 3 pans.

Prepare lasagna with following layers: lasagna noodles red sauce cottage cheese mixture lasagna noodles red sauce cottage cheese mixture lasagna noodles white sauce

Bake at 350 for 45 minutes. Let rest for 15 minutes before serving.

Fabulous Meatballs with Marinara

Serves 50

Meatballs: 15 lbs of ground meat (mixture of beef, pork and turkey) 15 cloves fresh garlic 15 eggs 2 cups parmesan cheese 1 cup fresh parsley, finely chopped 5 Tbl salt 3 Tbl pepper 3 cups bread crumbs (softened in milk)

Mix all ingredients well and roll into desired meatball size. Place on greased cookie sheets and roast in 350 oven for 30-40 minutes. 

Marinara Sauce: 2 10oz cans of chopped or crushed tomatoes 1/2 cup olive oil 3 cans tomato paste 1 cup chopped garlic 6 bay leaves 3 cups diced onions 1 cup diced bell peppers Salt and pepper (to taste) Oregano, basil and cayenne (to taste)

Saute garlic, peppers, onions in olive oil until soft. Add in tomatoes, tomato paste, salt, pepper and herbs. Mix well and simmer for 45 minutes or long enough for flavors to meld. Taste and adjust seasonings if necessary. Add a pinch of sugar if a “sweeter” sauce is desired.  Serve meatballs and marinara over favorite pasta.

Enjoy!

Pesto Pasta with Chicken and Artichoke Hearts

Serves 50

Pesto: 6 cups fresh basil leaves, packed, plus extra for garnish 1 ½ cups grated Parmesan 1 cup pine nuts or walnuts 9 medium garlic cloves, minced 1 ½ cups olive oil 

20 lbs. boneless skinless chicken breast tenders ½ cup olive oil 4 lbs. penne pasta 30 cups artichoke hearts (2 #10 cans), drained, rinsed, and finely diced Salt and pepper to taste

Place basil, parmesan, nuts, and garlic in food processor and pulse, adding olive oil in a thin stream, until desired consistency. Working in batches, saute chicken breast tenders in olive oil until golden brown and cooked through. Keep chicken warm covered in a 200-degree preheated oven.

Prepare pasta according to package directions.

Toss artichoke hearts, chicken, pesto, and pasta together, season with salt and pepper, and serve. Garnish with fresh basil.