Yield: 24 servings Ingredients: 48 ct.
4 ½ lbs. 1½ lbs. 3 lbs. 3 lbs. 12 cups 18 cups 6 oz.
Ham & Asiago Lasagna Rolls
Ridged Curly Lasagna Noodles Iodized Salt, to taste Boneless, Smoked Carving Ham, thinly sliced Shredded Asiago Cheese Feather-Shredded Mozzarella Cheese Zucchini, cut into matchsticks Alfredo Sauce, heated Marinara Sauce, heated Shredded Asiago Cheese
Directions:
In a 24-qt. stockpot, bring 4 gallons of water to a boil. Add salt, as needed. Add lasagna noodles and cook until al dente. Drain lasagna noodles. Fill stockpot with cold water, add lasagna noodles, and gently stir to cool them. Drain lasagna noodles again. Cut ham slices into strips just slightly narrower than lasagna noodles. To assemble lasagna rolls, lay lasagna noodles on a cleaned and sanitized work surface covered with plastic wrap. Lay 1 ½oz. ham across each noodle. Sprinkle 1/2 oz. shredded Asiago
cheese over ham. Sprinkle 1 oz. shredded mozzarella cheese over Asiago cheese. Lightly press down on ingredients topping lasagna noodles. Place a 1-oz. bundle of matchstick zucchini on end of lasagna noodle nearest you. Roll noodle around zucchini and continue until roll is complete. Place finished rolls, seam-side down, in a shallow storage pan. Cover and refrigerate until needed.