Mastering the Convection Steam Oven

1 pound ground Italian sausage

1 pound ground beef

3 cups crushed tomatoes (or 24 ounce

jar of marinara or pasta sauce)

6 ounces tomato paste

1 tablespoon dried parsley ﬂakes

¼ teaspoon garlic powder

Sugar to taste

1 box lasagna noodles

(can be parboiled)

3 cups small curd cottage cheese

2 eggs, beaten

½ teaspoon salt

2 tablespoons dried parsley ﬂakes

½ cup grated Parmesan cheese

1½ pounds shredded mozzarella cheese

INGREDIENTS

LASAGNA

A classic comfort dish that’s easy to prepare, even for a crowd. If you

like, put it together and then refrigerate it for baking the next day.

BEFORE YOU START

If desired, the noodles can be parboiled in a stockpot. Boil until cooked halfway,

then rinse under cool water to stop the cooking process. Lay them in a 9x13 inch

pan and cover them with water until needed in the recipe.

PREPARATION METHOD

1. In a large pan or pot on the stove, brown the ground meats and drain off the fat.

2. Return the browned meats to the pan and add the crushed tomatoes, tomato paste,

parsley akes, garlic powder, and sugar to taste. Simmer for 15-20 minutes. 3. While sauce is

simmering, combine the eggs, cottage cheese, salt, parsley akes, Parmesan cheese, and half

the mozzarella cheese in a mixing bowl. Stir to combine. 4. Grease a 9x13 inch pan with cooking

spray. 5.Spread a small amount of sauce onto the bottom of the pan, about ½ cup. 6. Layer the

noodles in a double layer on the bottom of the pan. 7. Spread

⁄3 of the cottage cheese mixture

on top of the noodles. 8. Spread evenly to cover the noodles as much as possible. 9. Top with

⁄3 of the meat sauce. 10. Add a single layer of noodles and repeat. 11. Repeat the process a third

time, ending with the meat sauce as the last layer. 12. Sprinkle the remaining mozzarella cheese

evenly over the top. 13. Place the lasagna in the oven on rack position 2. Turn the oven on by

selecting the Convection Humid Mode set to 355°F. 14. Place the tip of the probe in the center

of the lasagna, taking care to fully cover the metal shaft of the probe. Plug the probe into the oven

and set the alert temperature to 170°F. Bake until the alert temperature is reached.

QUICK START > CONVECTION HUMID MODE

MAKES RACK POSITION COOK TIME

8-10 SERVINGS

45-60 MINUTES