Roasted Red Pepper & Potato Pesto Lasagna

Ingredients

1 gallon Bountiful Harvest Dehydrated Potato Slices, dry
            RFS Item 31378
32 oz. whole milk ricotta cheese
4 oz. Villa Frizzoni Fancy Shredded Parmesan Cheese
        RFS Item 70946
2 large eggs
20 oz. prepared white sauce
12 oz. prepared pesto
1 oz. olive oil
16 oz. fresh mushrooms, sliced
32 oz. roasted red bell peppers, sliced
32 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
          RFS Item 61676

Directions

1. Prepare the sliced potatoes according to the package directions. Reserve.
2. Combine the ricotta, parmesan and eggs in a mixing bowl. Reserve.
3. Blend the white sauce with the pesto sauce. Reserve.
4. Saute the mushrooms in olive oil until tender. Add red peppers and cook thoroughly. Reserve.
5. To assemble the lasagna; evenly spread 1/3 of the potato slices in the bottom of a 2" full steam table pan spready with pan release (we recommend EverLight Gold - RFS Item 14708).
6. Sprinkle with 8 oz. of mozzarella cheese, spread with the ricotta blend, pour 16 oz. of sauce and spread with 1/3 of the potato slices.
7. Finish the lasagna with 8 oz. of mozzarella cheese, red bell pepper blend, the remaining sauce and top with remaining potato slices.
8. Bake in 350 F. convection oven for 50 minutes covered with foil.
9. Remove foil and cover with remaining 16 oz. of mozzarella cheese; bake an additional 10 minutes.

Yield: 25 servings (8 oz. each)