LASAGNA

Lasagna needs to sit for at least ½ hour after cooking to ‘set up’ – this is important, or it will slide all over the place – so the first two pans need to go into the oven by 10:15 to be on the safe side.

SAUCE:

Ingredients:

F/C N/C

6 2 #10 cans tomato sauce

20 c 7 c chopped onions

3c ½ c garlic, minced

1 ¾ c ½ c olive oil

2 T ½ t salt

2 cups ½ c minced parsley

1 C ¼ c basil (DRY), or fresh

3 tbsp ¾ T coarsley chopped fennel seeds

6 2 celery tops with leaves

LAYERS:

F/C N/C

15 # 4 # frozen spinach

20 # 5 # ricotta cheese

10# 2 ½ # mozarella

4 c 1 c Parmesan

10# 3# lasagna noodles

Directions:

Sauce:

· Put the tomato sauce in a large pot

· Sauté onions and garlic separately in olive oil

· To this, add fennel seeds, dry basil, and continue to sauté,

· add sauteed veg to sauce.

· Using flame tamer and lowest heat possible, allow to cook for about 1 hour. Remove celery tops just before serving.

Filling:

· mix parsley and spinach with ricotta and add 4 cups of Parmesan cheese to this-do this in the R6 or Hobart

Layering:

Directions:

· Start by covering 5 deep hotel pans with lecithin-oil mix (2 pans for between courses), then cover with a thin layer of sauce.

· Arrange layers of uncooked lasagna noodles, alternating with layers of spinach ricotta mixtureand mozarella. put sauce on each layer

· Do this until you have at least 4 layers of noodles

· There should be noodles on the top covered with sauce and a bit of cheese.

· Bake for about 1 hour at 350 F.