Potato Lasagna with Grilled Zucchini

RH Staff

Yield: 24 servings.

1 carton Classic Casserole® Scalloped Potatoes
4 qts. boiling water
4 oz. butter
3 lb. zucchini, cut lengthwise into thin slices and grilled
2 lb. mozzarella cheese, sliced
5 oz. Parmesan cheese, freshly grated
21/2 cups marinara sauce, basilflavored preferred
24 basil sprigs

To prepare potatoes: For Classic Casserole® Scalloped Potatoes, to each of two, full-size steamtable pans, add 1 seasoning packet, 2 qt. boiling water and 2 oz. butter, according to package directions. Stir 1/2 carton dry potatoes into each pan. Bake in 300°F convection oven (400°F standard oven) for 30 minutes until set.

To Assemble: Layer over 1 pan of potatoes. Add half the grilled zucchini slices, half the mozzarella slices and half the Parmesan cheese. Spread with potatoes from second pan. Add remaining zucchini slices, mozzarella slices, and the marinara sauce. Sprinkle with remaining Parmesan. Return to 300°F convection oven (400°F standard oven) for 20 minutes or until hot throughout. Let set for 7 minutes before cutting. Cut lasagna into 6" x 4" squares. Serve each portion with fresh basil sprig.