FAMILY friendly

BACK-TO-SCHOOL BITES THE WHOLE CREW WILL LOVE

BY JENNIFER BAJSEL

LASAGNA ROLL UP BENTO BOX SERVINGS: 12 | PREP: 1 HR. COOK: 1 HR. 35 MIN. | TOTAL: 2 HR. 35 MIN.

LASAGNA ROLL UP INGREDIENTS: 12 lasagna noodles | 1 lb. ground beef | 1 zucchini, chopped | 1 squash, chopped | 1 carrot, peeled, chopped | 1⁄2 onion, chopped | 15 oz. ricotta | 1 egg | 1⁄2 cup spinach, chopped | 1 Tbsp. garlic powder | 1 Tbsp. Italian seasoning | 24 oz. marinara, divided | 2 cups mozzarella

DIRECTIONS: PREHEAT oven to 375°. COOK noodles according to the package. LINE a baking sheet with parchment paper and spray with non-stick spray. To prepare noodles for assembly, drain and lay flat on parchment paper in a single layer and spray again with non-stick spray (for remaining noodles, repeat the process). BROWN ground beef and vegetables in a medium sauce pot. DRAIN and add 16 oz. of marinara. SEASON with garlic powder and Italian seasoning. MIX in a separate bowl, ricotta, egg, and chopped spinach. POUR 1⁄2 of beef marinara into the bottom of a 9x9 baking pan, set aside. SPREAD 2 Tbsp. ofricotta mixture over the top of each noodle. ADD Tbsp. of meat sauce in a strip over ricotta and roll up. ARRANGE rolled noodles in the prepared pan. TOP with remaining meat sauce and mozzarella. COVER with foil and bake for 40 minutes. REMOVE foil and bake for an additional 5 mins. until the cheese is golden. RESERVE the remaining marinara for dipping sauce.

CHEESY BREAD STICK INGREDIENTS: Pizza dough, store- bought | 2 Tbsp. butter, melted | 1 Tbsp. garlic powder | 2 cups shredded mozzarella

DIRECTIONS: LINE baking sheet with parchment paper. Unroll dough. MELT butter and stir in garlic powder. BRUSH with butter and garlic mixture. TOP with cheese. BAKE according to package.

LEMON BAR INGREDIENTS: Crust: 1 1⁄2 cup flour | 1⁄4 cup cornstarch | 1⁄4 cup powdered sugar + 2 Tbsp. | 1⁄2 tsp. salt | 1 1⁄2 cup butter, cold and cut into pieces Filling: 4 eggs | 1⁄4 cup sugar | 1⁄4 cup flour | 1⁄2 tsp. salt | 3⁄4 cup lemon juice | 1⁄2 cup butter, cold and cut into pieces | 2 Tbsp. powdered sugar for dusting

DIRECTIONS: PREHEAT oven to 350°. LINE 9x13 baking pan with parchment leaving an overhang of 2”. SPRAY with non-stick spray. COMBINE the dry crust ingredients in a food processor. ADD the butter until the mixture looks like coarse sand. PRESS crust into baking pan. BAKE for 20 mins. STIR the filling ingredients in a sauce pot except for butter. HEAT over medium heat and whisk until simmering and thick. REMOVE from heat and stir in butter. POUR filling onto crust. LOWER oven to 300°. BAKE until set, 12-15 mins. PLACE on a wire rack to cool and then refrigerate. DUST with powdered sugar before serving.

CHEESEBURGER TOTS CASSEROLE SERVINGS: 12 | PREP: 20 MIN. | COOK: 30 MIN. | TOTAL: 50 MIN.

INGREDIENTS: 2 lbs. ground beef | 1 green bell pepper, diced | 1 onion, diced | 1 can cream of mushroom soup | 4 Roma tomato, core removed, diced | 1 pkg. of tator tots | 2 cups shredded cheddar

DIRECTIONS: PREHEAT oven to 350°. SAUTÉ bell pepper and onion. ADD ground beef and brown. DRAIN, then return to pan. ADD mushroom soup and stir. DICE tomatoes and set aside. Spray bottom of a 9x13 baking dish. PLACE 1⁄2 package of tots in dish. LAYER with beef mixture. SPRINKLE tomatoes over beef. COVER with remaining tots. TOP with shredded cheese. BAKE for 30 mins. until tots are cooked, and cheese is melted. GARNISH with ketchup and mustard.

CINNAMON APPLE OATMEAL BARS SERVINGS: 12 | PREP: 15 MIN. | COOK: 30 MIN. | TOTAL: 45 MIN. INGREDIENTS: 2 cups old-fashioned oats | 1 tsp. baking powder | 2 Tbsp. cornstarch | 1 1⁄2 Tbsp. cinnamon | 2 Tbsp. maple syrup | 1 egg | 1 tsp. vanilla | 1 apple, peeled, chopped 1⁄4 in. cubes | 1⁄2 tsp. salt | 1⁄4 cup brown sugar | 1⁄2 cup butter, melted

DIRECTIONS: PREHEAT oven to 350°. LINE 9 x 9 baking pan with parchment paper and spray with non-stick spray. COMBINE oats, baking powder, cornstarch, and cinnamon. STIR in maple syrup, egg, and vanilla. Fold in apple. MELT butter and mix with sugar and salt. POUR into the oat mixture. PRESS into the baking pan. Bake for 25-30 mins.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL