Instructions for Oven Ready Lasagna Usage

Instructions and chef tips for lasagna production

No boil lasagna production

• Each box comes with at least 15 sheets of lasagna, enough to make a 5 layers/3 sheets per layer lasagna
• Ideal baking pan size is a 13x9
• Start by [always] greasing the pan with oil or butter to avoid sticking
• After that always start building the lasagna by layering sauce first
• Top sauce with 3 sheets of lasagna. You will notice that the sheets won’t be large enough to cover the entire surface of the pan, so a small gap will be left in between, but that’s OK, as they will spread while baking
• Once the first three sheets of lasagna are laid down, cover with sauce and condiments. Very important: -The sauce should be thick enough so that it can hold on the pasta. A too liquidy sauce will fall on the sides, a too thick sauce won’t hydrate the sheets properly -The sheets of papers should be in direct contact with the sauce, for proper hydration. Therefore, never overlap sheets -The sauce should be in direct contact with the sheets of pasta, both under and on top of pasta -If any cheese or other ingredients are used along with the sauce, they should be either stirred in the sauce or placed on top of the sauce when building the lasagna
• Repeat the process until 5 layers of lasagna has been reached. Always end the lasagna with the sauce/cheese on top
• Bake in a preheated oven at 400F, for approximately 40 minutes [30 covered with aluminum foil, 10 minutes uncovered to allow browning]
• Each oven bakes differently, so timing might vary. Bottom line is lasagna should reach 165F or 73.8C at the center, while being properly browned over the top
• To help aluminum foil not sticking to the top of the lasagna, it’s a good practice to spray it or brush it with olive oil
• Once the lasagna is fully cooked, let rest for 15 minutes before serving, to allow setting and better cutting
• Lasagna freezes great. Best way to handle it is freezing it before baking, then let it thaw completely in the fridge [it takes one full day] then bake it
• Baked leftovers can be froze as well. The best way to handle it is cutting them in single portions, wrap them to avoid freeze burns, and freeze them. When ready to be consumed thaw and simply reheat in the microwave

Recommended minimum quantity of sauce [for proper hydration] to cover one 13/9 lasagna

Bechamel based

• Milk 1 ½ quart
• 1420 ml AP flour 7 Tbsp
• 80 gr Butter 8 Tbsp
• 112 gr

Red sauce based

• 48 oz or 1360 gr store bought red sauce