Camp Bergenholtz Menu

Menu Day #1
Breakfast: Breakfast Burritos, Fresh Fruit, Orange Juice and Chocolate Milk
Lunch: Deli Sandwiches, Pepperoni Pasta Salad, Chips, Watermelon Slices, Cookies
Dinner: Taco/Nacho Bar, Tropical Party Punch, S’more Bar

MENU DAY #2
Breakfast: Pancakes with Buttercream syrup, Scrambled Eggs, Sausage or Bacon, Orange Juice
Lunch: Chef Salad Bar (with several protein options), Breadsticks, Frozen Go-Gurts,
Dinner: Pulled Pork Sandwiches, Cheesy Potatoes (Dutch Oven), Veggies and Dip, Frosted Brownies

MENU DAY #3
Breakfast: Breakfast Casserole with Potatoes Ham and Cheese, Fresh Fruit, Muffins
Lunch: Chicken Salad Sandwich Wraps, Chips, Apples with Creamy Toffee Fruit Dip
Dinner: Pasta Bar with Hearty Meat Sauce, Alfredo Sauce, Olive Garden Salad, Garlic Bread, Lemon Sugar Cookie Bars

MENU DAY #4

Breakfast: Make Ahead Breakfast Sandwiches , Bacon or Sausage, Fruit
Lunch: Grilled Hot Dogs, Berry Almond Salad, Chips, Veggies and Dip
Dinner: BBQ Chicken, Baked Potato Bar, Fluffy Orange Jello Salad, Samoa Texas Sheet Cake

Baked Macaroni and Cheese (small batch)

 1 lb. elbow macaroni

 1 lb. (4 cups) sharp or extra-sharp cheddar  cheese, shredded 

 2 tablespoons all-purpose flour

 1/4 teaspoon salt

 1/4 teaspoon ground black pepper

 1/4 teaspoon ground mustard

 2 cups milk

 1 1/2 tablespoons butter, cut into small pieces

Preheat oven to 375°F. Spray or grease a casserole dish or a 9x13 pan.

Cook macaroni as directed on the package in salted water until tender, drain.

While macaroni is cooking, combine 2 and 1/2 cups of cheese with flour, pepper, and ground mustard.

In a large bowl, combine cheese and flour mixture with hot macaroni and stir to combine. Pour into the greased pan. Pour milk over macaroni. Top with remaining cheese. Dot with butter. Cover with aluminum foil.

Bake for 45 minutes (taking the foil off after 30 minutes if desired) or until firm and golden brown. You want to make sure there isn’t a lot of runny milk in it still, poke a knife in the middle if necessary. Some will soak in as it cools but it should be mostly absorbed.

(Optional) Let sit for 10 minutes before serving to further firm up.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1 of 6

Amount Per Serving: CALORIES: 220TOTAL FAT: 6gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 16mgSODIUM: 173mgCARBOHYDRATES: 34gFIBER: 5gSUGAR: 4gPROTEIN: 10g

Source: RachelCooks.com 

Minestrone Soup

1 1b. 8 oz London Broil, cut into 1/4 cubes

1 ¹⁄2 cups Water 

¹⁄4 cup Onions, fresh, diced*

2¹⁄3 cups Carrots, fresh, diced*

1¹⁄4 cups Cabbage, fresh, chopped*

³⁄4 cup  Celery, fresh, chopped*

²⁄3 cup Zucchini, fresh, chopped*

2 quarts beef broth

8 oz Tomato paste, canned

¹⁄2 tsp Pepper, black, ground  

¹⁄4 tsp Oregano, dried 

2 Tbsp Garlic powder  

¹⁄2 tsp Salt  

¹⁄4 tsp Marjoram, dried 

1 Tbsp Onion powder 

1 tea. Basil, dried

¹⁄2 tsp Parsley, dried 

2 Tbsp Italian Seasoning

2 lb Great northern beans, canned, drained OR Great northern beans, dry, cooked

1¹⁄3 cups Macaroni, elbow, whole-grain or regular

In a large stock pot, brown beef. Add water, onions, carrots, cabbage, celery and zucchini. Simmer uncovered over medium–high heat for 15 minutes or until tender.  Add beef broth, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, and parsley. Simmer uncovered over medium–high heat for 30 minutes. 

Add beans and macaroni. Simmer uncovered over medium–high heat for 20 minutes.  

Makes 25 (1 cup) servings.

Source: Child Nutrition Recipe Box

*For a quicker, easier soup, use 1-16 oz. package of frozen mixed vegetables and 1-15 oz. can diced tomatoes with garlic instead of the fresh vegetables.

Noodles with Satay Sauce

1 lb Spaghetti noodles, whole grain or regular, uncooked  

2 lb -3 lbs Chicken breast, boneless, skinless, fresh or frozen, raw, ¹⁄2" diced

2 lb 10 oz Broccoli, frozen, cut and thawed

³⁄4 cup Peanut butter, smooth

³⁄4 cup Water

³⁄4 cup Soy sauce, low-sodium 

¹⁄4 cup Cider vinegar

¹⁄4 cup Sugar, granulated

2 tsp Ginger root, raw, minced

4 cloves OR 2 tsp Garlic, fresh, minced

¹⁄2 tsp Red pepper flakes

4 tsp Cornstarch 

¹⁄2 cup Green onion with tops, fresh, chopped (optional)

¹⁄2 cup Cilantro, fresh, chopped (optional)

25 Lime wedges, fresh (optional) 

Red Pepper Flakes (optional)

Cook spaghetti noodles until al dente, breaking in half when added to boiling water. Do not overcook. Drain well. Coat two extra-large skillets, a flat top, or a griddle with nonstick cooking spray. Over medium–high heat, brown all sides of diced chicken, 10–15 minutes.

Add thawed and drained broccoli to the skillet and cook for 15 minutes, or until broccoli is tender, but not mushy.  

Prepare sauce:      

In a medium microwavable bowl, combine peanut butter, ¹⁄2 cup of warm water, soy sauce, cider vinegar, sugar, ginger, garlic, and red pepper flakes. Microwave sauce for 1 minute; whisk sauce and microwave for 1 more minute, whisk again. (Note: Sauce will look stringy.) In a small bowl, whisk remaining ¹⁄4 cup warm water with cornstarch to make a slurry. Be sure cornstarch is fully dissolved in the water before adding slurry to the sauce. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 1 minute or until thick. Whisk until sauce is a smooth-thick consistency. Slowly whisk slurry into the peanut butter sauce until fully combined. Microwave 2 minutes or until thick. Whisk until sauce is a smooth-thick consistency.     

In a large bowl, toss peanut sauce, chicken, broccoli, and noodles. Garnish each serving with a sprinkle of red pepper flakes,1 tsp of green onions, 1 tsp of cilantro, and one lime wedge  

Makes 25 ³⁄4 cup servings. Serve hot or cold.

Fiesta Mexican Lasagna

2 ½ Tbsp Canola oil  

¾ cup Fresh green bell peppers, diced

1 lb 8 oz OR 3 ¼ cups Canned corn, drained 

1 lb 8 oz OR 1 qt ¾ cup Fresh onions, diced

1 lb 12 oz OR 1 qt 3 ½ cups Fresh butternut squash, peeled, cubed ½”

2 tsp Ground oregano

2 tsp Ground cumin

2 tsp Granulated garlic

2 tsp Chili powder

2 tsp Paprika 

2 tsp Salt

4 lb 4 oz  Canned black beans, drained, rinsed OR Dry black beans, cooked    

2 lb 12 oz Canned meatless spaghetti sauce   

1 lb 12 oz Canned salsa, mild  

1 lb 8 oz tortilla chips   

Combine oil, green peppers, corn, and half of onions. Reserve remaining onions. Toss to coat. Transfer to a sheet pan (18” x 26” x 1”). Roast uncovered until lightly brown around edges:  350 °F for 20 minutes 

Steam squash for 15 minutes or until tender. Mash squash until smooth. Add roasted vegetables, half of oregano and half of cumin. Reserve remaining oregano and cumin. Mix well. Set aside. Lightly coat nonstick pan with pan release spray. Sauté remaining onions, oregano, and cumin with garlic, chili powder, paprika, and salt for 5 minutes or until soft.  

Puree onion mixture and beans in a food processor to a smooth consistency. If needed, add @ 1/8 cup water to make puree smoother. Set aside. Combine spaghetti sauce and salsa. Set aside.     

Crumble 8 oz tortilla chips for topping. Reserve remaining 1 lb whole tortilla chips for lasagna layers.

Assembly: Lightly coat steam table pan (12” x 20” x 2 ½”) with pan release spray. 

First layer:  1 qt ¼ cup sauce 

Second layer:  8 oz whole chips (about 85 chips), slightly overlapping and 2 lb 4 oz bean mixture and

(about 1 lb 15 oz ) squash/vegetable mixture 

Third layer: Repeat second layer 

Fourth layer: 1 qt ¼ cup sauce and 8 oz crumbled chips, about 2 ½ cups 

Tightly cover pan. Bake: 350 °F for 40 minutes  

Remove from oven. Uncover. Allow to set for 15 minutes before serving. Cut each pan 5 x 5 (makes 25 servings. Each serving is a  2” x 3 3/4” square.

https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/

Sesame Asian Noodle Salad

Sesame Asian Noodle Salad consists of whole-grain noodles, chicken breast, and vegetables, with a hint of orange flavor.

2 Tbsp Ginger, fresh, minced  

1 1/2 cup Rice vinegar

1 cup Soy sauce, low-sodium

1/2 cup Orange juice

4 oz 1/4 cup Honey

1 1/2 cups each Canola oil AND Sesame oil OR 3 cups Canola oil, only

1 tsp Garlic powder

To make dressing, combine ginger, rice vinegar, soy sauce, orange juice, honey, oil, and garlic powder in a blender. Blend for 2 minutes at medium speed. Pour dressing into a container. Cover and refrigerate. 

3 lb 2 oz Spaghetti noodles, whole-wheat or regular

2 lb 8 oz Edamame, frozen

1 lb 5 oz Carrots, fresh, shredded

1 lb Red cabbage, fresh, shredded

11/2 cup Red onion, fresh, sliced, thin

3 lb 2 oz  Chicken, cooked, diced, 1/2" pieces

1 cup Sesame seeds

Heat 2 gal water to a rolling boil. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Rinse with cold water or ice water to rapidly cool. Drain well. Cover and refrigerate. 

Cook edamame according to package directions. Rinse with cold water. Drain well. 

Combine edamame, carrots, cabbage, onions, and chicken together in a large steam table pan (12″ x 20″ x 21/2″). Add pasta. Mix well. Pour dressing over mixture and toss well. You will need to use 2 pans.  

Sprinkle with sesame seeds. Cover and refrigerate until service. 

Makes 50- 1 cup servings.

5 Minute Marinara Sauce

2 tablespoons extra-virgin olive oil

3 cloves garlic crushed

1/2 teaspoon crushed red pepper flakes

1TB tomato paste (You can leave this out, if you don't have it on hand.)

1 32-ounce can crushed tomatoes

Salt and pepper

1 teaspoon Italian dried seasoning

1 handful flat-leaf parsley leaves, chopped, optional

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

To this basic Marinara sauce you can add cooked ground beef, onions, sweet peppers, mushrooms or whatever you like to make a sauce for spaghetti.

Menu

Sunday
Dinner: Roast with potatoes, onions and carrots

Monday
Breakfast: Overnight Oats made with milk and yogurt, cinnamon, brown sugar
Lunch: Beef Barbecue Sandwich with Red Cabbage Slaw and Sweet Potato Fries
Dinner: Chili with Fries and Slaw

Tuesday
Breakfast: Muffins
Lunch: Egg Salad
Dinner: Beef Fajitas, Spanish Rice

Wednesday
Breakfast: Overnight Oats
Lunch:Veggie Burgers made from leftover Chili, rice, egg, breadcrumbs and cheese
Dinner: Sheetpan Chicken and Vegetables

Thursday
Breakfast: Muffins
Lunch: Chicken and Vegetables Rice Bowl
Dinner: Chicken, Cheese and Rice Casserole

Friday
Breakfast: Overnight Oatd
Lunch: Chicken Sandwiches
Dinner: Spaghetti, Garlic bread, salad

Saturday
Breakfast: French Toast
Lunch: Panzanella and Bean Salad made from leftover garlic bread
Dinner: Stuffed Peppers

Sunday
Dinner: Barbecue Chicken with a dry rub and then sauce under the broiler, coleslaw and Mashed Parmesan Cauliflower (or potatoes)

Menu 3

Island Pork Roast	Coconut Korma	Cashew Chicken	Stuffed Shells	Taco Bake	Beef and Broccoli	Tuna Cakes
Pork Carnitas	Cauliflower Curry	Chicken Tacos	Lasagna	Cheeseburger Casserole	Beef Stroganoff	Tuna Noodle Casserole
Pork Barbecue	Zucchini Quiche	Roasted chicken with potatoes and carrots	Ravioli	Burrito Pie	Beef Stew	Sausage and Peppers Bake
Moo Shu Pork	Mushroom Moo Shu	Chicken Cheese and Stuffing Bake	Teriyaki Mushrooms	Stuffed Peppers	Tacos	Pineapple and Kielbasa
		Greek Chicken	Baked Ziti	Tacos	Spaghetti	Wendy's Chili/Ranch Beans

Menu Two

Island Pork Roast	Coconut Korma	Honey Garlic Chicken	Stuffed Shells	Meatloaf	Spaghetti and Meatballs	Tuna Cakes
Pork Carnitas	Cauliflower Curry	Coconut Lime Chicken	Lasagna	Shepherd's Pie	Swedish Meatballs	Tuna Noodle Casserole
Pork Barbecue	Zucchini Quiche	Sesame Orange Chicken	Baked Tortellini	Burrito Pie	Teriyaki Meatballs	Sausage and Peppers Bake
Moo Shu Pork	Mushroom Moo Shu	Chicken Teriyaki	Teriyaki Mushrooms	Stuffed Peppers	Barbecue "Kabobs"	Pineapple and Kielbasa
		Lemon Garlic Chicken	Baked Ziti	Tacos	Sweet and Sour Meatballs	Wendy's Chili/Ranch Beans

Menu One

Cilantro Lime Chicken $10.70	Stuffed Shells $9.93	Sausage and Peppers $11.62	Teriyaki Mushrooms $10.56	Smoky BBQ Pulled Pork $21.28	Baked Tortellini $16.12	Cauliflower Curry $8.01
Tacos $33.66	Pork Carnitas $14.34	Tuna Cakes  $7.56 and Buttered Noodles $5.14 Total: $12.70	String Cheese Manicotti $13.47	Greek Chicken $26.89 lg./$13.44 sm. $6.72	Spaghetti,  $13.48 garlic bread/knots, $2.00 salad, $2.98 Total Cost $18.44	Fajitas: Mushroom and, chicken $20.74, or beef $25.32, or shrimp $31.96
Lemon Garlic Chicken,  $42.34 ÷ 4 = $10.59	Chili Rellenos Casserole, $5.24	Beef Stew, $12.97	Chicken Alfredo Pasta, $17.67 ÷ 3 = $5.89	Chicken (or Shrimp) Stir Fry Fried Rice,  @$20.92 or $6.97	Meatless Lasagna, $28.25 or $2.02 each	Lemon Pepper Chicken,  $20.26 ÷ 3= $6.76
Honey Garlic Chicken $10.15 per meal	Chickpea and Potato Masala, $6.87 per meal	Taco Bake $21.20 (Meat Taco Bake:$6.52 Vegetarian Taco Bake: $5.14, Gfcf Taco Bake $9.59)	Moo Shu	Chicken Tacos	Wendy's Chili ($16.02/$1.33) and Ranch Beans ($4.98/.83¢), Fries or Cornbread ($1.56) $22.56	Cheeseburger Casserole
Sesame Orange Chicken	Baked Spaghetti	Teriyaki Chicken	Crockpot Ravioli	Chicken Alfredo Pasta	Beef and Broccoli	Baked Ziti

5 Minute Homemade Marinara Sauce, Large Family Style

1/3 olive oil
9 cloves garlic crushed
1 teaspoon crushed red pepper flakes
16-oz. can tomato paste (You can leave this out.)
104-ounce can Don Pepino Ground Tomatoes
2 14.5 oz. cans diced tomatoes
Salt and pepper, tt
1 Tablespoon Italian dried seasoning
1/4 cup dried parsley flakes, optional

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

To this basic Marinara sauce you can add cooked ground beef, onions, sweet peppers, mushrooms or whatever you like to make a sauce for spaghetti 

Lo Mein

1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic minced
1 tsp. fresh ginger grated
ground black pepper to taste
2-3 Tbsp. vegetable oil
1 lb. Spaghetti noodles
2/3 c. chopped celery chopped diagonally
1 medium-sized onion, thinly sliced
2 c. chopped cabbage

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Cook spaghetti as package directions suggest.
Meanwhile, heat oil in a large wok or skillet.  Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent.
Add cabbage and saute an additional minute or so.

Toss noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes.

Baked Spaghetti, Large Family Freezer Meals

Shopping List
4 lbs cooked spaghetti noodles
Big batch spaghetti sauce* (or 4 cans of sauce)
12 cups ricotta cheese, cottage cheese or sour cream1
18-24 cups mozzarella or mixed cheese

Directions to make 6 pans.
Cook noodles and then stir cooked noodles into sauce*. Put half the spaghetti into 13 x 9 pans.
Spoon ricotta cheese over top of spaghetti.
Put the rest of the spaghetti on top.
Finish up with shredded cheese (3-4 cups per pan).
If you want to serve one for dinner tonight, preheat your oven to 375F.
Wrap one pan in foil.
Place it in preheated oven for 1 hour or until heated through.
Freeze the rest according to the directions below.

*Note: If you make the sauce first, cook it in a BIG pot and then there will be room to just to dump the cooked spaghetti in, without dirtying another pan.

FREEZER MEAL STORAGE DIRECTIONS
Allow your meals to cool completely before placing in the freezer.
Wrap each 9×13 pan with a layer of foil.
Label the top of each 2-2 1/2 gallon freezer bag with recipe name and date.
Slide each 9×13 pan in the freezer bag.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.


FREEZER COOKING DIRECTIONS
Set the desired pans of Easy Baked Spaghetti out in the refrigerator the evening before you’d like to serve them.
Preheat your oven to 375F.
Remove pan from the plastic bag.
Place in preheated oven for 1 hour or until heated through.

Source: Large Family Table

No Boil Stuffed Shells

Filling Ingredients:
2 cups Ricotta cheese (cheese cheese can be substituted)
1 ½ cups mozzarella cheese
1 ½ teaspoons Italian Seasoning
1 ½ teaspoons minced garlic
¼ teaspoons salt
¼ teaspoon pepper

1-8oz. package medium shells (or manicotti)
½ cup mozzarella cheese
¼ cup Parmesan cheese
marinara sauce

Combine filling ingredients in a bowl. Spray crock pot with non-stick spray or line with a crockpot liner for easier clean up.
Spread about 1/2 cup sauce in crock pot.  Fill uncooked shells with filling and place in crock pot.  Add about 1 cup of water to the remaining spaghetti sauce to thin out the sauce just a little bit.  Pour over the shells so it covers them completely.
Top with the mozzarella and Parmesan cheeses.

Cover and cook on high for about 2-3 hours until shells are fork tender.

source: Life in my Kitchen

Freezer Baked Beef Macaroni and Cheese AKA Cheeseburger Casserole and Baked Macaroni and Cheese, Large Family Style

This recipe should make five 9x9 aluminum pans of Baked Macaroni and Cheese and five 9 x 13 pans baking pans of Baked Beef Macaroni and Cheese.

2 cup butter (or margarine)
2 cup flour
16 cups milk (one gallon)
2 tsp salt/pepper to taste
16 cups shredded cheese (for cheese sauce)
6 cups of shredded cheese (for topping)
96 oz cooked and drained elbow macaroni
5 lbs of ground beef.

In a separate large stockpot melt butter in the pot. Stir continuously so the butter doesn't burn.
Pour flour into melted butter and stir together until flour is thoroughly moist. This happens quickly so stir, stir, stir!
Whisk in milk. Stir constantly for several minutes until boiling.
Using a metal or wooden spoon, stir in 16 cups of cheese until completely melted. This takes about 2-3 minutes of additional stirring. Remove from heat when thoroughly melted.
Spray five 9x9 aluminum pans and five 9 x 13 pans baking pans with non-stick spray.
Pour in 96 oz of cooked and drained elbow macaroni.
Using 9 x 9 large deep dish pans, fill the five pans about 3/4 of the way full with mac and cheese mixture.
*Note: for a variation, you can add to these five pans:
1/3 cup plain Greek yogurt
3/4 cup freshly grated Mozzarella, Fontina or other similar, melty cheese
2 cups grated Parmesan cheese
2-14oz. cans artichoke hearts

salt, pepper to taste

Pour  the precooked drained, and crumbled ground beef into your large stock pot of homemade cheese. Stir gently, so you don’t mash your noodles.
Fill each of the five 9 x 13 pans baking pans 3/4 of the way full with Baked Beef Mac and Cheese mixture. Top all ten dishes with about one to two additional cups of shredded cheese.

FREEZER MEAL STORAGE DIRECTIONS

Allow your meals to cool completely before placing in the freezer.
Wrap each pan with a  layer of aluminum foil. Label the top of five 1-gallon bags with Baked Macaroni and cheese. Label the top of five 2 or 2 1/2-gallon bags with Baked Beef Macaroni and cheese.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

FREEZER COOKING DIRECTIONS

Set the desired pans in the refrigerator 24 hours before you’d like to serve them.
Preheat your oven to 375F.
Remove pan from the plastic bag. Leave a tented foil layer on top of your pan.
Place the pans on the middle oven rack in preheated oven. The smaller pans should only take an hour, but the large pans may take up to 2 hours. Remove the foil tented layer about 30-minutes before cooking time is complete.

Source: Large Family Table

Freezer-Friendly Individual Mini Meatless Lasagnas

72 ounces spaghetti sauce (3 24-ounce jars)
24 ounces cottage cheese (about 2 3/4 cups)
30 ounces ricotta cheese (about 3 1/4 cups)
1/2 cup parmesan cheese
2 eggs
1 tablespoon dried parsley, optional
18 ounces oven-ready lasagna noodles, broken in half
2 pounds mozzarella cheese (sliced or shredded)

13-15 mini Foil Pans

In a bowl, combine cottage cheese, ricotta cheese, parmesan, eggs, parsley and 8 ounces of the mozzarella cheese.
Spread a small amount of the pasta sauce over the bottom of each of the 13-15 mini lasagna pans.
Lay a lasagna noodle on top of the sauce. You will have to break them. Spread the cheese mixture over the noodles, followed by more sauce.
Continue this same process with three more layers and top with the remaining noodles. Spread sauce over the top noodles followed by the remaining mozzarella cheese.
Cover pan with foil and bake at 350F degrees for 30-35 minutes.

For the ones you want to put in the freezer, let them  cool, cover pans securely with foil, and put in the freezer.

If you want to eat some tonight, remove foil and continue to bake and additional 5-10 minutes or until the cheese starts to brown and the lasagna is bubbly.
Allow to cool for at least 10 minutes before serving.

To cook the lasagnas from frozen, bake uncovered, frozen lasagnas at 350 degrees for 1 hour. You can also prepare the lasagnas in the microwave. Thaw slightly in order to be able to remove them from the pans, pop them out of the foil pans, place on a microwave-safe dish, and microwave on high for 8-10 minutes.


Total Cost: $28.25 or $2.02 each
72 ounces spaghetti sauce (3 24-ounce jars), $3.00
24 ounces cottage cheese (about 2 3/4 cups), $4.96
30 ounces ricotta cheese (about 3 1/4 cups), $4.98
1/2 cup parmesan cheese, .41¢
2 eggs, .19¢
1 tablespoon dried parsley, optional, .15¢
18 ounces oven-ready lasagna noodles, broken in half, $3.60
2 pounds mozzarella cheese (sliced or shredded), $4.96

13-15 mini Foil Pans, $3.00