Caprese Lasagna

21 PORTIONS

Switch up your lasagna offering by using fresh veggies and our speed scratch lasagna rollups.

2 m/ma
1 oz eq grain
¼ cup veg

Nutrtion Facts Per Serving*

Calories 280
Total Fat 9g
Saturated Fat 4g
Sodium 520mg

*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe

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INGREDIENTS

INGREDIENT MEASURE
808WG Lasagna Rollup 21 pieces
Marinara sauce, divided 4 cups
Cherry tomatoes, split 1 cup
Mozzarella cheese, sliced 2 ½ cups
Basil Pesto ½ cup

PREPARATION

1. Keep lasagna frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Spread 2 cups of marinara sauce evenly across bottom of hotel pan
4. Shingle lasagna in the pan 3 x 7
5. Cover with remaining 2 cups of marinara sauce
6. Sprinkle cherry tomatoes evenly across top of sauced lasagna
7. Top with mozzarella cheese
8. Cover with aluminum foil
9. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
10. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165oF
11. Carefully remove from oven and discard foil
12. Garnish with basil pesto

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