Recipes / A Taste of the Mediterranean
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A Taste of the Mediterranean Recipes
Recipes: 24
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Yield: 26 Servings (10 oz each)
Suggested Menu Price: $4.50
Total Food Cost Per Serving: $1.08
Gross Profit Per Portion: $3.42
Food Cost Percent: 24.00

Simplot Products Used:
Mediterranean Blend
Step 1
Ricotta Cheese 32 oz
Feta Cheese, crumbled 10 oz
Salt 1 tsp
Black Pepper, ground 1/2 tsp
Italian Seasoning, dried 1 Tbsp
Eggs, beated 2 each
Step 2
Italian Sausage, bulk 1 lb
Lasagna Sheets, dry 2 lbs
Alfredo Sauce, prepared 48 fl oz
RoastWorks Mediterranean Blend 40 oz
Mozzarella, shredded 32 oz
Step 3 - Kalamata Tapenade
Kalamata Olives, pitted 16 oz
Roma Tomatoes, seeded, diced 10 oz
Capers, chopped 2 oz
Oregano, chopped 3 Tbsp
Garlic, chopped 1 oz
Salt 1 tsp
Black Pepper, ground 1/2 tsp
Olive Oil 3 fl oz
Recipe Method
Step 1
  • Mix all ingredients in step one together and set aside.
    Step 2
  • Brown sausage and set aside.
  • Prepare the lasagna sheets and set aside.
  • Spray a 2” hotel pan with non-stick spray. Lightly cover bottom of pan with 16 oz of the Alfredo sauce.
  • Cover with a layer of pasta sheets, ½ of the cheese mixture, and ½ of the Mediterranean Blend cover with another layer of pasta sheets. Distribute cooked sausage over top. Drizzle with 16 oz of sauce.
  • Cover with another layer of pasta sheets. Spread remaining cheese mixture and Mediterranean Blend over top.
  • Cover with another layer of pasta sheets, 16 oz of mozzarella cheese and the final pasta sheets. Spread remaining sauce over the top making sure it covers all the pasta sheets. Sprinkle 16 oz of mozzarella over the top.
  • Cover the pan with foil that has been sprayed with non-stick spray to keep cheese from sticking. Place in a 325°F convection oven for 1 ½ hours, or until lasagna reaches 160°F.
    Step 3
  • Mix together the Kalamata Tapenade ingredients. Distribute over the top of finished lasagna.