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Roasted Lasagne Florentine

Recipe Image: Roasted Lasagne Florentine

A hearty lasagne with spinach and RoastWorks Flame-Roasted Peppers & Onions, ricotta, mozzarella, and Parmesan cheeses. Served piping hot topped with baked mozzarella and Parmesan. Not just for vegetarians -- this appetizing spinach lasagna chock full of Flame-Roasted Peppers & Onions will entice all of your patrons.

Ingredients

Ingredient Measurement
Ricotta cheese 4.0 lb
Eggs 4.0 count
Italian seasoning 2.0 tbsp
Simplot Simple Goodness™: Spinach, IQF, Cut Leaf, 1" 1/20lb 16.0 oz
Mozzarella cheese, shredded 16.0 oz
Parmesan cheese, grated 5.0 oz
Marinara sauce, prepared 60.0 oz
Tomato paste 18.0 oz
Lasagne noodles, cooked 24.0 oz
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 40.0 oz

Instructions

  • Combine the ricotta, eggs, and seasoning.
  • Press excess moisture from spinach and add to cheese along with 10 oz. mozzarella and half the Parmesan.
  • Stir together the marinara sauce and tomato paste.
  • Spread 12 fl.oz. of the sauce over the bottom of a full-sized hotel pan. Arrange 1/4 of the noodles over the sauce.
  • Spread 1/3 of the cheese mixture over the noodles. Top with 1/3 of the RoastWorks Flame-Roasted Peppers & Onions and 1/4 of the remaining sauce.
  • Repeat the layers 3 times, ending with a layer of pasta and the remaining sauce.
  • Cover pan with foil and bake in a 325°F convection oven for 1 hour or until internal temperature reaches 170°F.
  • Remove pan from oven and top with remaining cheeses. Return to oven for 5 minutes to melt cheese.