56 ounces chopped spinach (AP) (3 lb EP), thawed
1/2 cup vegetable oil
20 ounces chopped onions
12 ounces green peppers, chopped
2 ounces minced garlic
92 ounces canned chopped tomatoes
2 1/4 quarts tomato juice
1 quart tomato paste
2 tablespoons sugar
1 3/4 ounces parsley, minced
2 teaspoons dried oregano leaves
4 bay leaves
2 teaspoons dried basil leaves
5 pounds cream style cottage cheese
1 pound parmesan cheese, grated
9 ounces eggs
1 tablespoon salt
1 tablespoon black pepper
6 pounds frozen lasagna sheets
46 ounces mozzarella cheese, shredded
4 ounces parmesan cheese, grated
Servings: 48
1. Steam spinach until just cooked. Drain well. Check weight after steaming. Need 3 lb chopped spinach for a later step.
2. Heat oil to 350°F in steam-jacketed or other large kettle. Sauté vegetables until tender.
3. Stir tomato products, sugar, and herbs into sautéed vegetables. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes.
4. Combine cheeses, eggs, and spices. Mix with spinach reserved from earlier step. Mix well.
5. Layer into two 12x20x2-inch pans according to following directions for each pan:
. Tomato sauce: 1 qt 1/2 cup
2. Lasagna sheets: 1 lb 8 oz (6 sheets)
3. Spinach mixture: 2 lb 5 oz
4. Mozzarella cheese: 11 oz
5. Repeat steps 1 through 4
6. Tomato sauce: 1 qt
7. Parmesan cheese: 2 oz.
6. Bake at 350°F for 1-1 1/2 hours. Cover with foil if browning too quickly. End-point temperature should be 180°-190°F. Let set 10-15 minutes after removing from the oven. Do not cover. Cut 4x6.
1/2 cup vegetable oil
20 ounces chopped onions
12 ounces green peppers, chopped
2 ounces minced garlic
92 ounces canned chopped tomatoes
2 1/4 quarts tomato juice
1 quart tomato paste
2 tablespoons sugar
1 3/4 ounces parsley, minced
2 teaspoons dried oregano leaves
4 bay leaves
2 teaspoons dried basil leaves
5 pounds cream style cottage cheese
1 pound parmesan cheese, grated
9 ounces eggs
1 tablespoon salt
1 tablespoon black pepper
6 pounds frozen lasagna sheets
46 ounces mozzarella cheese, shredded
4 ounces parmesan cheese, grated
Servings: 48
1. Steam spinach until just cooked. Drain well. Check weight after steaming. Need 3 lb chopped spinach for a later step.
2. Heat oil to 350°F in steam-jacketed or other large kettle. Sauté vegetables until tender.
3. Stir tomato products, sugar, and herbs into sautéed vegetables. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes.
4. Combine cheeses, eggs, and spices. Mix with spinach reserved from earlier step. Mix well.
5. Layer into two 12x20x2-inch pans according to following directions for each pan:
. Tomato sauce: 1 qt 1/2 cup
2. Lasagna sheets: 1 lb 8 oz (6 sheets)
3. Spinach mixture: 2 lb 5 oz
4. Mozzarella cheese: 11 oz
5. Repeat steps 1 through 4
6. Tomato sauce: 1 qt
7. Parmesan cheese: 2 oz.
6. Bake at 350°F for 1-1 1/2 hours. Cover with foil if browning too quickly. End-point temperature should be 180°-190°F. Let set 10-15 minutes after removing from the oven. Do not cover. Cut 4x6.
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