|Cottage Cheese/Ricotta||12 oz.|
|Eggs, Pasteurized||1.0 lb.|
|Grated Parmesan Cheese||0.25 lb.|
|Italian Seasoning||1/4 C|
|JTM Spaghetti Meat Sauce||5.0 lbs.|
|Red Pepper Flakes||1 tbsp.|
|USDA Shredded Mozzarella Cheese (100021)||12 oz.|
|WGR Lasagna Noodles||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 liberally with pan coating to ensure lasagna doesn't stick
1st Layer-- uncooked lasagna noodles
2nd Layer-- 20 oz. JTM Beef Spaghetti Sauce
3rd Layer-- 10 oz. cottage cheese/ricotta mixture
4th Layer-- 4.0 oz. shredded cheese
Repeat steps 1-4 two more times and finish with 20 oz. of JTM Spaghetti Meat 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****
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 (1/2 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 7 (28 servings per pan)
2.0 oz. M/MA. + 1.75 oz. Grain Equivalent + 1/4 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.