48 servings
8 ounces fresh basil
⅔ cup olive oil
8 ounces minced garlic
ready-to-use
5 pounds yellow onion
diced
2 pounds zucchini squash
shredded
2 pounds mushrooms
sliced
1.5 pounds carrots
shredded
4 teaspoon onion powder
4 teaspoon garlic powder
2 tablespoons ground black pepper
3 tablespoons italian seasoning
2 tablespoons dried oregano
2 teaspoons dried thyme
106 ounces spaghetti sauce
meatless
102 ounces diced tomatoes
4 pounds fresh spinach leaves
ready-to-use
3 pounds dry lasagna noodles
4 pounds low-fat ricotta cheese
5 pounds part skim shredded mozzarella cheese
low moisture
Rinse basil under cool running water. Remove stems and chop finely.
Heat oil in a 5 gallon pot. Add garlic and onions and reduce heat to low, sauté until onions are translucent. Stir occasionally.
Add basil, zucchini, mushrooms, and shredded carrots. Season with onion powder, garlic powder, pepper, Italian seasoning, oregano and thyme.
Add spaghetti sauce and diced tomatoes. Heat on medium for 30 minutes.
Stir in spinach. Set aside for assembly.
Prepare two–12 inch by 20 inch by 4 inch pans with pan liners. Layer ingredients in each pan in the following order:
1 quart and ½ cup sauce mixture
1 single layer of 8 dry whole wheat lasagna noodles over sauce
Dollop about 11 ounces ricotta cheese over noodles.
Spread evenly over noodles and sprinkle with 10 ounces mozzarella cheese
Repeat for second layer, and again for third layer
To create the top of each lasagna, layer the following:
1 single layer of 8 dry whole wheat lasagna noodles
1 quart and 2 cups tomato mixture
10 ounces mozzarella cheese
10 ounces parmesan cheese
Cover tightly with foil. Bake in standard oven at 325°F for 45 minutes. Remove foil and finish baking for another 15 minutes.
Allow to cool 10 to 15 minutes before cutting.
For leftovers: Reheat in conventional oven at 325°F until temperature reaches 165°F.
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