Those of you who have follow my blog regularly already know that I don't like to make large quantities of food. I would much rather take my time making a smaller portion - extra something special. Due to the nature of my job as a chef, sometimes I just can't escape mass food production. This weekend I am coordinating 3 meals and 2 snacks for 40 men. (120 meals and 80 snacks over 2 days.) My approach to feeding men is quite different than the strategies that I use to feed women. A chicken salad croissant with fresh fruit just isn't going to cut it for these guys. I decided instead to make some big trays of lasagna to fill the bellies of these hungry men. I like to make lasagna because I can make it a day or two in advance. I have my own take on lasagna that I call lasagna ruffles. It's essentially the same ingredients as traditional lasagna but the presentation is much more elegant.
Spinach Stuffed Lasagna Ruffles
16 ounces lasagna noodles 2 cups mozzarella
8 ounces cream cheese 1 ½ teaspoons Italian Season.
10 ounces spinach, drained ¼ teaspoon salt
1 ½ cups Parmesan cheese 32 ounces spaghetti sauce
15 ounces ricotta cheese
Beat cream cheese until smooth. Stir in spinach, 2/3 cup Parmesan, ricotta, mozzarella, Italian seasoning and salt.
When I arrive at the venue this weekend, all I have to do is pop these pans of lasagna into the oven for 30 minutes at 350. While the ruffles cook, I'll set out some fresh bread, a green salad and 5 dozen black bottom cupcakes. Sounds like a good dinner to me.
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