Lasagna Florentine

21 PORTIONS

2 m/ma
1 oz eq grain
½ cup veg

Nutrtion Facts Per Serving*

Calories 270
Total Fat 9g
Saturated Fat 3.5g
Sodium 680mg

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

INGREDIENTS

INGREDIENT MEASURE
821WG Lasagna Rollup 21 pieces
Alfredo sauce, divided 2 ½ cups
Spinach 5 cups
Basil pesto 1 cup

PREPARATION

1. Keep lasagna frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Spread 1 ¼ cups of Alfredo sauce evenly across bottom of hotel pan
4. Shingle lasagna in the pan 3 x 7
5. Spread spinach on top of shingled lasagna
6. Cover with remaining 1 ¼ cups of Alfredo sauce
7. Cover with aluminum foil
8. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
9. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting
10. Cook all food thoroughly to 165oF
11. Carefully remove from oven and discard foil
12. Garnish with basil pesto

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