Source: University of Kansas
Executive Chef Janna Traver says this recipe is among the most popular items offered by the university’s catering department. Rich enough for the heartiest tastes, it’s also vegetarian. It takes three days to prepare.
39 lb. frozen spinach
2 gal. small dice yellow onion
27 lb. cream cheese
18 lb. ricotta cheese
6 cups sour cream
5 lb. cottage cheese
20 lb. shredded mozzarella
1/4 cup kosher salt
78 sheets lasagna noodles
4 #10 cans marinara sauce
3 gal. shredded mozzarella, for garnish
- Pull spinach and thaw overnight. The next day squeeze spinach to remove excess moisture.
- Sweat diced onions, then cool and chill.
- Pull cream cheese to soften 2 hours before assembly.
- In large mixer, using paddle attachment, whip cream cheese until light and fluffy.
- Add onion, ricotta cheese, sour cream, cottage cheese and mozzarella cheese; blend 5 minutes. Add spinach and whip until blended, about 5 minutes.
- Place mixture in 3, 4-inch hotel pans and score eight sections per pan for 24 sections.
- Spray out 12, 2-inch hotel pans. Place 2 cups marinara on bottom of pans. Top with 2 sheets lasagna noodles.
- Place 1 scored amount of spinach mixture in each pan. Pat out evenly. Top with 2 sheets lasagna noodles. Top noodles with 2 cups marinara.
- Wrap and freeze. Remove from freezer after 24 hours. Turn out each lasagna and individually wrap each 2 times.
- For eservice, unwrap lasagna and slack in hotel pan for 1-2 days, covered with plastic wrap and foil. Heat in steamer for 60 minutes or until internal temperature reaches 160°F.
- Unwrap and garnish each lasagna with 4 cups mozzarella. Bake for 15 minutes to melt cheese.