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BY JULIA ALOTTA FOOD SERVICE DIRECTOR SHENENDEHOWA CENTRAL SCHOOL DISTRICT TIME FOR AN ITALIAN MOMENT! Homemade Lasagna with Ricotta Cheese Did you know that October is Italian Heritage month? Make this recipe for you students while educating them about Italian history! Buon appetite! Ingredients Sauce Spaghetti sauce, beef, premium Salt, kosher Instructions 2 gallons, 3 cups 2 TBS, 1½ tsp
1. Place sealed bag of sauce in a steamer or inboiling water. 2. Heat approximately 45 minutes or until product reaches serving temperature. After heating, place in a big container, add salt and mix. CAUTION: Open bag carefully to avoid being burned. Control Measures: Heat product to 165° F or higher for 15 seconds To Make Ricotta Mixture: 1. In a big container, mix ricotta cheese, egg, parsley, and oregano. 2. Place in fridge until lasagna is ready to be assembled. Control Measures: Store in refrigerator <40° F. To Assemble: 1. In a 4 inch pan place 2 quarts Spaghetti sauce, sprinkle 3/4 cup parmesan cheese. 2. Layer dry lasagna noodles 3. Spread 2 cups Ricotta Mixture. 4. Add 2 quarts Spaghetti sauce. Sprinkle 3/4 cup parmesan cheese 5. Layer dry lasagna noodles. 6. Spread 2 cups Ricotta Mixture. 7. Add 2 quarts Spaghetti sauce, sprinkle 3/4 cup parmesan cheese. 8. Top with mozzarella cheese. 9. Bake for 40 minutes covered at 350° F on Medium. After 40 mins, uncover and bake for additional 20 minutes (until cheese turns golden brown). Control Measures: Heat product to 165° F or higher for 15 seconds. Hold for hot service >140° F.
Ricotta Mixture Ricotta cheese
1 quart, 3 cups, 8 tsp 12 ounces 1 cup, 4 TBS 5 TBS 1¼ tsp
Eggs, frozen, whole Parsley Oregano Salt, kosher For Assembly Lasagna noodles, dry Parmesan cheese Mozzarella cheese, shredded
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3 pounds, 2 ounces
3 cups, 2 TBS 1 quart, 1 cup
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