1 (16 ounce) package lasagna noodles $1.69- 2.40
1 bay leaf
1 onion, chopped 1
1/4 cup vegetable oil 2 cloves garlic, chopped
2 teaspoons dried oregano
4 teaspoons dried basil, divided
1 (15 ounce) can crushed tomatoes $.99-2.89
1 (28 ounce) can diced tomatoes $1.99-2.75
1 pinch ground cinnamon
15 oz part-skim ricotta cheese $3.49-3.79
2 eggs, beaten
1/2 cup grated Parmesan cheese $1.09-2.99
1 onion chopped
1 pound fresh mushrooms, sliced $3.49
1 pound spinach, rinsed and chopped $6.25
2 zucchinis, sliced $2.98
1 pound mozzarella cheese $5
Preheat oven to 350 degrees F. Sauté chopped onions and bay leaf in 1/4 cup oil until onion is tender. Add garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set pan aside.
Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
Mix together ricotta, eggs, 1/2 cup Parmesan cheese, and 2 teaspoons basil.
Sauté sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the pot. Cover pot, and cook until spinach is wilted.
Spread 1/2 cup of the tomato mixture into a 9×13 inch baking pan. Place 1 layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles; place another layer of noodles atop of the ricotta mixture; pour 2 cups tomato sauce onto the noodles; arrange all of the sautéed vegetables on top of the sauce; arrange another layer of noodles; pour the remaining tomato sauce over the final layer of noodles and top with mozzarella cheese and 1 cup Parmesan cheese.
Bake the lasagna for 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.
My Lemon Chicken
2/3 cup and 2 teaspoons all-purpose flour
1-3/4 teaspoons salt
1 teaspoon pepper
15 (4 ounce) boneless, skinless chicken breast halves 3.99 – 4.99 a lb 15.96- 19.96
2 tablespoons and 1-1/2 teaspoons olive oil
3-3/4 medium onion, chopped 4
3 tablespoons and 2-1/4 teaspoons butter
1-3/4 teaspoons dried thyme
3-3/4 cups chicken broth 1.09- 2.99
2/3 cup and 2 teaspoons lemon juice 1.99
1/3 cup and 2 tablespoons minced fresh parsley
In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
In the same pan, sauté onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley.
My shopping list cost a grand total of $71.98. Without your Jewel preferred card you’re looking at just under 100 bucks.
So 12-15 guest ($8.33) . So yeah doing it yourself is better than a coupon, plus you only get to use the coupon for catered services. Foodies loves shopping and cooking so there’s no cost of time trade off. Be my guess and let me know your opinion. Better than a coupon or Not?