Speed Oven Technique Guide

CONVECTION
Lasagna
This classic comfort dish is easy to prepare for a crowd. It can be prepared ahead
of time and baked the next day.
PREPARATION METHOD
1. In a large pan or pot, brown the ground
meats and drain o the excess fat. Return the
browned meats to the pan and add the crushed
tomatoes, tomato paste, parsley, garlic powder,
and sugar. Simmer for 15-20 minutes. 2. While
sauce is simmering, combine the eggs, cottage
cheese, salt, parsley flakes, Parmesan cheese,
and half the mozzarella cheese in a mixing
bowl. Stir to combine. 3. Spray the bottom of
a 9-by-13 inch cake pan with cooking spray.
Spread a small amount of the meat sauce onto
the bottom of the pan, about ½ cup. Create
a double layer of the noodles on the bottom
of the pan. Spread ⁄ of the cottage cheese
mixture on top of the noodles. Spread evenly
to cover the noodles as evenly as possible. Top
with ⁄ of the meat sauce. Add a single layer
of noodles and repeat. Repeat the process a
third time, ending with the meat sauce as the
last layer. Sprinkle the remaining mozzarella
cheese evenly over the top. 4. Preheat the oven
on Convection Mode set to 350°F with a rack
set on position “1.” 5. Once preheated, place the
lasagna into the oven and cook for one hour or
until cooked through.
INGREDIENTS
– 1 pound ground Italian sausage
– 1 pound ground beef
– 2 cups crushed tomatoes (or 16 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
(optionally, par boiled)
– 3 cups small curd cottage cheese
– 2 eggs, beaten
– ½ teaspoon salt
– 2 tablespoons parsley flakes
– ½ cup Parmesan cheese, grated
– 1½ pounds mozzarella cheese,
shredded
COOKWARE RACK/RISER MAKES COOK TIME
OVEN-SAFE RACK POSITION 1 1 PAN 1 HOUR
20
21