Lasagna di Carnevale | Butterball Foodservice
Indulge in layers of rich cheesiness, savory meatballs, and fresh vegetables. Butterball's Lasagna di Carnevale adds an eye-catching Italian classic to your menu.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.butterballfoodservice.com.
Ingredients
- 3 oz. Butter
- 3 oz. Onions, diced small
- 6 clove(s) Garlic, minced
- 2 ½ lbs. Ricotta cheese
- 8 oz. Parmesan and Romano cheese blend, grated
- 8 Eggs, large
- ¾ pcs. Italian parsley, chopped
- Salt and pepper, to taste
- 2 tbsp. Basil, freshly chopped
- ½ tbsp. Oregano, dry leaves
- 1 lbs. Lasagna noodles, raw
- 30 oz. Marinara sauce
- 36 oz. Fresh mozzarella cheese
- 8 slice(s) Grilled eggplant (peeled and cut in half lengthwise 5/16-inch thick, lightly oiled and seasoned)
- 12 oz. Roasted cherry tomatoes
- 8 slice(s) Grilled zucchini (cut lengthwise 5/16-inch thick, lightly oiled and seasoned)
- 8 oz. Heavy cream
- 8 oz. Sautéed Spinach
- ½ oz. Butter
- ½ oz. Olive oil
- 1 tsp. Minced garlic
- 1 tsp. Minced shallots
- 8 oz. Curly spinach (slightly wet)
- 6 clove(s) Roasted garlic
- Nutmeg, a pinch
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