Spinach Lasagna

Pull spinach and thaw overnight. The next day squeeze spinach to remove excess moisture.

Sweat diced onions, then cool and chill.

Pull cream cheese to soften 2 hours before assembly.

In large mixer, using paddle attachment, whip cream cheese until light and fluffy.

Add onion, ricotta cheese, sour cream, cottage cheese and mozzarella cheese; blend 5 minutes. Add spinach and whip until blended, about 5 minutes.

Place mixture in 3, 4-inch hotel pans and score eight sections per pan for 24 sections.

Spray out 12, 2-inch hotel pans. Place 2 cups marinara on bottom of pans. Top with 2 sheets lasagna noodles.

Place 1 scored amount of spinach mixture in each pan. Pat out evenly. Top with 2 sheets lasagna noodles.  Top noodles with 2 cups marinara.

Wrap and freeze. Remove from freezer after 24 hours. Turn out each lasagna and individually wrap each 2 times.

For eservice, unwrap lasagna and slack in hotel pan for 1-2 days, covered with plastic wrap and foil. Heat in steamer for 60 minutes or until internal temperature reaches 160°F.

Unwrap and garnish each lasagna with 4 cups mozzarella. Bake for 15 minutes to melt cheese.