Pizza Today - January 2021 - 39

L

asagna is not only a delicious
and classic comfort food, it's
also easy to make, customizable
and profitable. Bonus: it travels well in
the right packaging. Take all this into
consideration and it becomes clear
that lasagna, if you offer pasta dishes,
deserves a spot on your menu.
Much like pizza, this is a chameleon
of a dish. While the requisite red sauce
is a fan favorite, lasagna can also be
made with a cream-based sauce like
Alfredo, a carbonara, a primavera, or
even with a vinegar-based hot sauce
if you're going for a Buffalo Chicken
vibe. While you want to give a nod
to history and stick to basics, you can
also let your mind run wild a bit when
it comes to Limited Time Offers, etc.
If you can boil pasta, you can build
a great lasagna. The trick? Price it to
maximize profits! A heaping plate of
lasagna, while carrying low cost, can
demand a high price point.
Here's a classic Lasagna recipe to
get you started.
TRADITIONAL LASAGNA
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 teaspoon 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, hardboiled, peeled and chopped
2.5 pounds mozzarella, shredded
Romano cheese, grated, as needed
parsley, minced, as needed

In medium bowl, mix ricotta, mozzarella-provolone blend, Romano. Then add

beaten eggs, parsley, salt and pepper
until thoroughly combined.
Cover the ricotta mixture and chill
below 40 F to hold.
To assemble lasagna: Spread 2 cups
marinara sauce evenly on bottom of
full-size steam table pan. Place 5 lasagna
noodles on top of marinara, overlapping
slightly.
Add 4 cups ricotta mixture (from step 1)
and smooth over noodles.
Cover with 4 cups of cooked meat.
Sprinkle 1 cup Romano evenly over meat.
Layer with 1 cup chopped egg. Place 2
cups mozzarella-provolone blend evenly
on top of eggs. 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.
Finish by adding 5 lasagna noodles,
then top with 2 cups marinara sauce and
cover with 2½ cups Mozzarella cheese.
Cover with foil and bake in preheated
350 F conventional oven for 50 minutes
or until internal temperature reaches
165 F. Uncover and continue baking 5
minutes.
Remove from oven. Let stand 10 minutes before serving. Sprinkle lasagna with
additional Romano and parsley, if desired.

One of my favorite lasagna
dishes features a creamy Alfredo
sauce with chicken, spinach and a
hint of lemon. It's basic, yet delicious,
and particularly satisfies that need for
rich comfort foods during the winter
months. But Alfredo doesn't necessarily travel as well as other options,
so for this go-round let's instead look
into a dish that will do as well on the
road as in a dine-in setting.
VEGGIE LASAGNA
12 sheets (7x31/2) no-boil lasagna
noodles
1 cup ricotta cheese
2 eggs
½ cup Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper

1 cup red pepper, chopped
1 cup yellow pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 medium carrot, grated
1 medium zucchini, grated
1 cup spinach, chopped
6 medium tomatoes, diced
7 ounces tomato sauce
2 teaspoons parsley flakes
2 teaspoons salt
1 teaspoon sugar
1 teaspoon basil
1 teaspoon oregano
2½ cups grated mozzarella cheese
½ cup grated Romano cheese
In a mixing bowl, combine ricotta
cheese, eggs, Parmesan cheese, salt and
pepper. Mix and set aside.
Sauté peppers, onion, garlic and oil.
Set aside to cool, then add carrot, zucchini, tomatoes, spinach, sauce, parsley,
salt, sugar, basil and oregano.
Spread about 1 cup of sauce across
bottom of pan (size 13x9x2). Cover with
three sheets pasta. Spread 1½ cup sauce
over pasta. Spoon and spread of ricotta
mixture over sauce, then sprinkle ¼ of
mozzarella/Romano over ricotta mixture
and sauce.
Repeat with pasta, sauce, ricotta and
mozzarella/Romano, making two more
layers in the same manner. End with a
layer of pasta. Sprinkle the top layer of
pasta with the remaining mozzarella and
Romano.
Cover the dish tightly with foil and
tent it to prevent it from touching the top
layer.
Bake in a preheated 375 F oven for
30 minutes.
Remove foil and bake an additional
10 minutes, or until top is golden. Let
stand five minutes before serving. Serve
with additional sauce and grated Parmesan. n

JEREMY WHITE is Editor-in-Chief of
Pizza Today.

J A N UA R Y 2 0 2 1 / P I Z Z AT O D AY. C O M / 3 9

038_PIZ_0121_IKlasagna.indd 39

12/14/20 2:31 PM


http://www.PIZZATODAY.COM

Pizza Today - January 2021

Table of Contents for the Digital Edition of Pizza Today - January 2021

Pizza Today - January 2021
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Business Forecasting
Cleaning Protocols
Studying the Numbers
Lasagna
Small Market Menus
Chicken Pizzas
COVID-19 Mental Fatigue
New Year’s Business Resolutions
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - January 2021 - CT1
Pizza Today - January 2021 - CT2
Pizza Today - January 2021 - Pizza Today - January 2021
Pizza Today - January 2021 - Cover2
Pizza Today - January 2021 - Commentary
Pizza Today - January 2021 - 4
Pizza Today - January 2021 - 5
Pizza Today - January 2021 - 6
Pizza Today - January 2021 - 7
Pizza Today - January 2021 - Digital
Pizza Today - January 2021 - 9
Pizza Today - January 2021 - Conversation
Pizza Today - January 2021 - 11
Pizza Today - January 2021 - Mike’s Monthly Tip
Pizza Today - January 2021 - 13
Pizza Today - January 2021 - Man on the Street
Pizza Today - January 2021 - 15
Pizza Today - January 2021 - Building Blocks
Pizza Today - January 2021 - 17
Pizza Today - January 2021 - Tony’s Trending Recipe
Pizza Today - January 2021 - 19
Pizza Today - January 2021 - Knead to Know
Pizza Today - January 2021 - 21
Pizza Today - January 2021 - 22
Pizza Today - January 2021 - 23
Pizza Today - January 2021 - Destinations
Pizza Today - January 2021 - 25
Pizza Today - January 2021 - Business Forecasting
Pizza Today - January 2021 - 27
Pizza Today - January 2021 - 28
Pizza Today - January 2021 - 29
Pizza Today - January 2021 - Cleaning Protocols
Pizza Today - January 2021 - 31
Pizza Today - January 2021 - 32
Pizza Today - January 2021 - 33
Pizza Today - January 2021 - Studying the Numbers
Pizza Today - January 2021 - 35
Pizza Today - January 2021 - 36
Pizza Today - January 2021 - 37
Pizza Today - January 2021 - Lasagna
Pizza Today - January 2021 - 39
Pizza Today - January 2021 - Small Market Menus
Pizza Today - January 2021 - 41
Pizza Today - January 2021 - Chicken Pizzas
Pizza Today - January 2021 - 43
Pizza Today - January 2021 - COVID-19 Mental Fatigue
Pizza Today - January 2021 - 45
Pizza Today - January 2021 - New Year’s Business Resolutions
Pizza Today - January 2021 - 47
Pizza Today - January 2021 - 48
Pizza Today - January 2021 - 49
Pizza Today - January 2021 - Product Showcase
Pizza Today - January 2021 - 51
Pizza Today - January 2021 - Pizza Today Yellow Pages
Pizza Today - January 2021 - 53
Pizza Today - January 2021 - 54
Pizza Today - January 2021 - 55
Pizza Today - January 2021 - 56
Pizza Today - January 2021 - 57
Pizza Today - January 2021 - The Marketplace
Pizza Today - January 2021 - 59
Pizza Today - January 2021 - 60
Pizza Today - January 2021 - 61
Pizza Today - January 2021 - 62
Pizza Today - January 2021 - 63
Pizza Today - January 2021 - 64
Pizza Today - January 2021 - Expo Spotlight
Pizza Today - January 2021 - 66
Pizza Today - January 2021 - Cover3
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