Number of Servings

Ingredients: Quantity:
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
Desired Yield:



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Roasted Veggie Lasagna w/Marinara

JTM Products:


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.

2. Bake:

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.

To Serve:

Cut each pan into 4 x 6 (24 servings per pan)

Nutritional contribution:

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.