LASAGNA CHEESE K-5

Instructions

Pre-Preparation

1. Make red sauce:
Sauce Ingredients:
TOMATOES DICED
TOMATO PASTE
OIL OLIVE CANOLA BLEND
GARLIC WHOLE PEELED
SPICE PARSLEY FLAKE (First amount)
SPICE THYME
SPICE BASIL
SPICE OREGANO
SALT KOSHER (First amount)
SPICE PEPPER BLK
a. Refrigerate all tomato products for at least 3 hours before making sauce.
b. Combine all ingredients in a larger container, in batches if needed.
c. Blend thoroughly with a burr mixer.
d. Keep sauce refrigerated.

2. Prepare Ricotta Filling:
Ingredients:
CHEESE RICOTTA
CHEESE PARM
EGG LIQUID
SPICE PARSLEY FLAKE (Second amount)
SALT KOSHER (Second amount)
a. Combine all ingredients and burr mix until smooth and well combined.

3. Preheat oven to 350 degrees F.

Preparation

For 1 pan (1 pan = 28 servings):
1. Using an 8 oz ladle, portion out 2 scoops of tomato sauce on bottom of the hotel pan.
2. Place two pasta sheets at each end of the pan being sure to place them down horizontally. Then place one more sheet in the middle to cover gap.
3. Spread 1 quart ricotta filling over the noodles.
4. Sprinkle 2 cups (6oz) mozzarella cheese over the ricotta sauce.
5. Place 3 more sheets of pasta in same manner.
6. Again, spread 1 quart ricotta filling over the noodles.
7. Follow with 2 cups (6oz) of mozzarella.
8. For the last layer, place down 3 pasta sheets, cover with two (8oz) ladles of tomato sauce.
9. Cover with 2 more cups (6oz) cheese.
10. Cover with parchment & foil.
11. Bake covered for 40 minutes at 350 degrees until internal temperature reaches 165 degrees F.
12. Uncover and cook for an additional 5 minutes.
13. Allow to sit 5-10 minutes before cutting.
14. Cut 4x7 to create 28 pieces (approximately 6.75oz per piece).

Serving

Serving = 1 piece (6.75oz)