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.

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.

Macaroni and Cheese with Cauliflower

Serves 50

4 lbs elbow macaroni 1 lb cooked cauliflower florets 4 lbs cheddar cheese, grated 1/2 cup butter 3/4 cup flour 1 tsp salt 1/2 tsp pepper 10 cups milk, divided 4 cups toasted, seasoned bread crumbs (made in house)

Preheat oven to 350. Make a roux by melting butter, add flour and stir, then cover and cook over low heat for 2-3 minutes, stirring constantly. Slowly add milk and cheese until creamy and cheesy. Cook macaroni according to package directions. Drain and divide into 2 full size catering pans. Add 1/2 pound cooked cauliflower to each pan and mix. Pour cheese sauce on top and mix well. Top with seasoned bread crumbs and bake for 30 minutes until heated through.