Homemade Lasagna with Ricotta Cheese

December 2, 2025

Instructions

Sauce

Spaghetti sauce, beef, premium, JTM
(2 gallons, 3 cups)		2.188 gallons
Salt, kosher
(2 tablespoons, 1½ teaspoons)		2½ tablespoons

Ricotta Mixture

Ricotta cheese
(1 quart, 3 cups, 8 tablespoons		1.875 quarts
Eggs, frozen, whole
(12 ounces)		¾ pound
Parsley
(1 cup, 4 tablespoons)		1.245 cups
Oregano5 tablespoons
Salt, kosher1¼ teaspoons

For Assembly

Lasagna noodles, dry
(3 pounds, 2 ounces)		3⅛ pounds
Parmesan cheese
(3 cups, 2 tablespoons)		3.125 cups
Mozzarella cheese, shredded, Bongards or USDA
(1 quart, 1 cup)		1.25 quarts

Instructions

  1. Place sealed bag of sauce in a steamer or in boiling water.
  2. Heat approximately 45 minutes or until product reaches serving temperature. After heating, place in a big container, add salt and mix.CAUTION: Open bag carefully to avoid being burned. Control Measures: Heat product to 165° F or higher for 15 seconds

To Make Ricotta Mixture:

  1. In a big container, mix ricotta cheese, egg, parsley, and oregano.Place in fridge until lasagna is ready to be assembled. Control Measures: Store in refrigerator <40° F.

To Assemble:

  1. In a 4 inch pan place 2 quarts Spaghetti sauce, sprinkle 3/4 cup parmesan cheese.
  2. Layer dry lasagna noodles
  3. Spread 2 cups Ricotta Mixture.
  4. Add 2 quarts Spaghetti sauce. Sprinkle 3/4 cup parmesan cheese
  5. Layer dry lasagna noodles.
  6. Spread 2 cups Ricotta Mixture.
  7. Add 2 quarts JTM Spaghetti sauce, sprinkle 3/4 cup parmesan cheese.
  8. Top with mozzarella cheese.
  9. Bake for 40 minutes covered at 350° F on Medium. After 40 mins, uncover and bake for additional 20 minutes (until cheese turns golden brown).Control Measures: Heat product to 165° F or higher for 15 seconds. Hold for hot service >140° F.

Recipe Notes

Crediting: One portion provides 1.5 oz m/ma