Traditional Lasagna


Traditional Lasagna
 
Recipe and photo courtesy Grande Foodservice
Author:
Recipe type: entrees
Ingredients
  • 26 ounces ricotta cheese
  • 7.5 ounces mozzarella-provolone cheese blend
  • 2.75 ounces Romano cheese
  • 5 large eggs, beaten
  • ¼ cup parsley, minced
  • 2¼ teaspoons salt
  • ¾ teaspoons freshly ground black pepper
  • 1.5 quarts marinara sauce, fully prepared
  • 15 lasagna noodles, cooked al dente and drained
  • 2.25 pounds sausage, cooked and drained
  • 8.5 ounces Romano cheese, grated
  • 9.5 ounces large eggs, hard-boiled, peeled and chopped
  • 2.5 pounds mozzarella, shredded
  • Romano cheese, grated, as needed
  • parsley, minced, as needed
Instructions
  1. In medium bowl, mix ricotta, mozzarella-provolone blend, Romano.
  2. Then add beaten eggs, parsley, salt and pepper until thoroughly combined.
  3. Cover the Ricotta mixture and chill below 40 F to hold.
  4. To assemble lasagna: Spread 2 cups marinara sauce evenly on bottom of full-size steam table pan.
  5. Place 5 lasagna noodles on top of marinara, overlapping slightly.
  6. Add 4 cups ricotta mixture (from step 1) and smooth over noodles.
  7. Cover with 4 cups of cooked meat.
  8. Sprinkle 1 cup Romano evenly over meat.
  9. Layer with 1 cup chopped egg.
  10. Place 2 cups mozzarella-provolone blend evenly on top of eggs.
  11. Repeat all layers a second time: 2 cups marinara sauce, 5 lasagna noodles, 4 cups Ricotta mixture, 4 cups meat, 1 cup Romano, 1 cup egg and 2 cups mozzarella-provolone blend.
  12. Finish by adding 5 lasagna noodles, then top with 2 cups marinara sauce and cover with 2½ cups Mozzarella cheese.
  13. Cover with foil and bake in preheated 350 F conventional oven for 50 minutes or until internal temperature reaches 165 F.
  14. Uncover and continue baking 5 minutes.
  15. Remove from oven. Let stand 10 minutes before serving.
  16. Sprinkle lasagna with additional Romano and parsley, if desired.

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