Osso Bucco and Cremini Lasagna Loaf
Osso Bucco and Cremini Lasagna Loaf
Directions
- Remove the bone from the Osso Bucco and shred the meat.
- Sauté the mushrooms and onion in oil, season, combine with meat and set aside.
- Mix the ricotta, goat cheese and spinach together. Season and set aside.
- Spray an 8 ½ inch loaf pan with Brilliance® Pan Spray. Place some marinara on the bottom of the pan. Add one pasta sheet so half sticks out of the pan. Place ½ the meat mixture and more marinara in the pan. Add another pasta sheet so half sticks out opposite the first. Add ½ the cheese mixture. Fold the first pasta sheet over top. Add a third pasta sheet so half sticks out opposite the second sheet. Add the rest of the meat and some more marinara. Fold the second sheet over top. Add the rest of the cheese and fold over the third sheet.
- Top with marinara and bake 30 to 40 minutes.
- Remove from the pan and rest. Slice into portions. Serve with marinara.
Ingredients
- 1 qt Piancone® Marinara Sauce
- 3 Piancone® Lasagna sheets
- 1 Piancone Epicureo® Osso Bucco, fully cooked
- 1 cup Peak Fresh Produce® cremini mushrooms, sliced
- 1 small Peak Fresh Produce® Onion(s), sliced
- 2 tbsp Luigi® Pomace oil
- 1 lb Piancone® ricotta cheese
- 1/2 lb Nature's Best Dairy® Cheese Crumbles, Goat
- 1 lb Peak Fresh Produce® Spinach, Baby, wilted and chopped
- salt and pepper, to taste
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
