Lasagna with Broccoli and Cheese
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 50 Pounds/200 Servings
(4 ounces each)
- 6 pounds pasta sheets
- 3½ pounds onions, chopped
- 2 ounces garlic, minced
- 1 pint canola oil
- 2½ gallons tomato sauce
- 4 bay leaves
- 2¼ ounces fresh basil, chiffonade
- 2¼ ounces fresh Italian parsley, chopped
- 1¾ pounds mozzarella cheese, grated
Preheat oven to 375°F.
Par cook the pasta sheets in boiling salted water
until al dente. Set aside. Sauté onions and garlic in olive
oil until golden. Add tomato, bay leaves basil and parsley, and
simmer for about 40 minutes. Adjust seasoning.
Toss broccoli with oil, salt, pepper and
garlic. Roast in a 375°F oven until tender. Assemble lasagna,
alternating layers of broccoli with layers of cheese, pasta and
sauce. If the casserole appears dry, add some sauce around the edges.
Bake in flat ovens for about 40 – 45 minutes, rotating from
bottom to top to evenly heat through and brown the top.