|JTM Alfredo Sauce||2.75 lbs.|
|JTM Marinara Sauce||5.0 lbs.|
|Shredded Mozzarella Cheese||1.5 lbs.|
|WGR Lasagna Noodles||24 each|
Prep Time: 45 min. Yields: 24
-Use 1 full size shallow Steam table Pan (12" x 20" x 2 1/2")
Assemble ingredients as follows:
1. Put layers in each pan as directed below:
1st Layer-- 16 oz. marinara sauce.
2nd Layer-- 10 uncooked noodles lengthwise.
3rd Layer-- 1 qt. marinara sauce.
4th Layer-- 16.5 oz. mixed grated cheeses. (4 1/4 cups)
5th layer --20 oz. alfredo sauce.
6th Layer-- 10 uncooked noodles crosswise.
7th Layer-- 1 qt. marinara sauce.
8th Layer-- 15 oz. mixed grated cheeses. (3 3/4 cups)
9th Layer-- 20 oz. alfredo sauce.
Top Layer-- 10 uncooked lasagna noodles crosswise.
Finish with remainder of marinara sauce
**** Regarding the cheese, you can use either 5.0 lbs. mozzarella, part skim -or- 3.0 lbs. mozzarella, part skim and 2.0 lbs. American, pasteurized processed.****
2. Tightly cover pans with plastic wrap and aluminum foil or pan cover.
Conventional Oven; 350°F for 1-1/4 to 1-1/2 hours.
Convectional Oven; 325°F for 45 minutes.
4. Remove pans from oven. Uncover. Sprinkle each pan with additional 2 cups (1/2 lb.) of grated cheese.
5. Return to oven (uncovered) and heat until lightly browned. Remove from oven and let stand for 15 minutes before serving.
-1 portion = 7.06 oz. by weight
-One serving: 2.0 oz. M/MA. + 1.0 oz. Grain Equivalent + 1/2 cup R/O vegetable
Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.