Name: Baked Beef and Spinach Lasagna
Yield: 450 servings
Cuisine: Italian
Ingredients: oz Nutmeg (for Spinach); 2 lb Onions - Red (for Spinach); 6 oz Garlic - Fresh Peeled (for Spinach); 1 oz Thyme - RTU (for Spinach); 5 lb Cheese - Ricotta (for Spinach); 0.25 bg Rosemary - RTU (for Spinach); oz Pepper - Black Whole (for Spinach); oz Salt (for Spinach); 15 qt Bechamel Sauce (for Spinach); 2 qt House Wine White (for Spinach); 40 lb Spinach Leaf (for Spinach); 2 lb Cheese - Mascapone (for Spinach); 4 oz Oregano - RTU (for Garnish leaves); 4 oz Tarragon Leaves - RTU (for Garnish leaves); 3 lb Tomato - Sundried (for Garnish diced); 64 oz Olives - Black Med Pitted (for Garnish cut into 8); 64 oz Olives - Green Med Pitted (for Garnish cut into 8); 4 oz Garlic - Fresh Peeled (for Garnish sliced and fried); oz Pepper - Black Ground (for Garnish); 10 lb Cheese - Mozzarella Fresh (for Garnish diced); oz Salt (for Garnish); 4 oz Basil Tops - RTU (for Garnish coarsly shredded); 2 lb Cheese-Parmesan Whole (for Bolognese); 5 ea Celery (for Bolognese); 32 oz Garlic - Fresh Peeled (for Bolognese); 8 qt House Wine Red (for Bolognese); oz Pepper - Black Whole (for Bolognese); 20 qt Red Wine Sauce (for Bolognese); 2 qt Bechamel Sauce (for Bolognese); 1 qt Oil - Olive Blended (for Bolognese)

CuliNect

Baked Beef and Spinach Lasagna — Formulation & Method | CuliNect