Vegetable Lasagna

Posted by Penny Moline on Friday, February 17, 2012 Under: Whats for dinner
Garlic minced 1/4 cup
onion diced 2 pounds
carrots shredded 1 pound 8 ounce
green pepper 1 pound
zucchini, sliced 3 pounds
yellow squash sliced 3 pounds
mushrooms sliced 2 pounds
spinach, cleaned 2 pounds
basil 2 ounces

Pasta noodles 4 pounds
Ricotta,5 pounds mixed with eggs as binder 4 to 6 whole eggs, parmesan cheese, mozzarella cheese to taste add salt, pepper, italian seasoning, parsley
Mozzarella cheese, shredded 7 pounds
bechamel with basil 2 gallon
parmesan cheese

Prepare vegetables
saute garlic and onion
add carrots, peppers
add zucchini and yellow squash
add mushrooms continue to saute
remove from heat
add spinach and basil
season with salt and pepper
allow to drain well
assemble

Makes 4 hotel pans, cut 7 x 3 = 84 pieces

Layer one 12 ounces sauce on the bottom of hotel pan
Pasta sheets to cover
6 ounces sauce
1 pound vegetables
parmesan cheese
ricotta mixture
10 ounces mozzarella
4 ounce sauce
Layer Two with pasta sheet and contiune

In : Whats for dinner 

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Previous post: Granola bars

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Vegetable Lasagna

Posted by Penny Moline on Friday, February 17, 2012 Under: Whats for dinner
Garlic minced 1/4 cup
onion diced 2 pounds
carrots shredded 1 pound 8 ounce
green pepper 1 pound
zucchini, sliced 3 pounds
yellow squash sliced 3 pounds
mushrooms sliced 2 pounds
spinach, cleaned 2 pounds
basil 2 ounces

Pasta noodles 4 pounds
Ricotta,5 pounds mixed with eggs as binder 4 to 6 whole eggs, parmesan cheese, mozzarella cheese to taste add salt, pepper, italian seasoning, parsley
Mozzarella cheese, shredded 7 pounds
bechamel with basil 2 gallon
parmesan cheese

Prepare vegetables
saute garlic and onion
add carrots, peppers
add zucchini and yellow squash
add mushrooms continue to saute
remove from heat
add spinach and basil
season with salt and pepper
allow to drain well
assemble

Makes 4 hotel pans, cut 7 x 3 = 84 pieces

Layer one 12 ounces sauce on the bottom of hotel pan
Pasta sheets to cover
6 ounces sauce
1 pound vegetables
parmesan cheese
ricotta mixture
10 ounces mozzarella
4 ounce sauce
Layer Two with pasta sheet and contiune

In : Whats for dinner 

Next post: Mexican Lasagne
Previous post: Granola bars

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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