|Cottage Cheese/Ricotta||1.0 lb.|
|Eggs, Pasteurized||1.0 lb.|
|Grated Parmesan Cheese||0.25 lbs.|
|Italian Seasoning||1/4 C|
|JTM Alfredo Sauce||2.0 lbs.|
|JTM Marinara Sauce||2.0 lbs.|
|Red Pepper Flakes||1 tbsp.|
|Roasted Vegetable Medley-California Blnd||2.5 lbs.|
|USDA Shredded Mozzarella Cheese (100021)||8.0 oz.|
|WGR Lasagna Noodles (Cooked)||3.0 lbs.|
Prep Time: 75 min. Yields: 24
Yield = 1 fill Steamtable Pan (12" x 20" x 2 1/2")
Assemble ingredients as follows:
-Combine cottage/ricotta cheese with pasteurized eggs, grated parmesan cheese, Italian seasoning, and red pepper flakes. Reserve and hold cold until ready to assemble lasagna
-Layer ingredients in each pan as directed below:
-Spray pan to ensure lasagna doesn't stick
1st Layer-- uncooked lasagna noodles
2nd Layer-- 12 oz JTM Marinara Sauce
3rd Layer-- 12 oz roasted vegetables
4th Layer-- 8.0 oz JTM Alfredo Sauce
5th Layer-- 12 oz cottage/ricotta cheese mixture
6th Layer-- 8.0 oz shredded mozzarella cheese
Repeat steps 1-5 two more times utilizing 8.0 oz of each ingredient.
**** 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****
1. Tightly cover pans with plastic wrap and alunimum foil.
Conventional Oven; 350 F for 1-1/4 to 1-1/2 hours.
Convectional Oven; 325 F for 45 minutes
3. Remove pans from oven. Uncover. Sprinkle each pan with additional 2 cups (0.5 lb.) of grated cheese.
4. Return to oven (uncovered) and heat until lightly browned. Remove from oven and let stand for 15 minutes before serving.
Cut each pan into 4 x 6 (24 servings per pan)
2.0 oz. M/MA. + 2.25 oz. Grain Equivalent + 1/2 cup Other vegetable
Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.