Conveyor Oven Lasagna

A recent forum post gort me thinking about lasagana again, and I though I should pass along.  I haven’t had conveyors in a shop for a few years now, but an old recipe for making lasagna in them is still a favorite.  It is simple, quick, and tastes great.


  • Pan (I use this one)
  • Lasagna Pan – You can use the same type as above, a disposable one, or just about anything that holds 2 quarts
  • Onions (1 whole or 3-4 Oz)
  • Green peppers (2-3 peppers, about 3-4 Oz)
  • Sauce (14 Oz) – Pizza sauce is just fine
  • Cheese (6-9 Oz) – Mozz is perfect, but your normal pizza cheese will do.
  • Lasagna noodles (I haven’t noticed much of a difference between no cook and regular)
  • Sausage (12 Oz)
  • 1 Beaten egg – Not 100% necessary, but it does add a lot.
  • 15 Oz Ricotta or cottage cheese

1.  Start off by throwing the onions and GP in your pan, coating lightly with olive oil and then run through the oven.  These can come right off your pizza line, or you can cut them into smaller pieces.  They should be sizzling by the time they come out, if not give them another pass.  You don’t want to brown the onions, but you don’t want them uncooked either.

2.  Mix the egg and ricotta (or cottage cheese) for the filling

3.  Mix the sauce, O/GP mix, and sausage

4.  Lightly coat the bottom of the pan with sauce, and layer noodles over it.  Add 1/2 of the filling, 1/2 the sauce mix, and 3 Oz or so of cheese.  Cover with lasagna noodles (3 should be enough), and add the rest of the filling, sauce and another 3 Oz. of cheese.

5.  Top with 3 stripes of alternating cheese and sauce.  Sprinkle with parm and cover with tin foil.  If your lasagna is close to the top of the pan, you can stick a tooth pick in to keep the cheese from sticking to the foil.

6.  Cook the lasagna covered for 40 minutes.  There are a few ways you can do this.  My ovens had doors on the front, so I could just set the lasagna in the oven, under the blowers and the belt.  MM ovens have a removable front, but I can’t really recommend it because those things are hot and heavy.  It is just better to stop the belt in that case.

7.  Uncover the lasagna, don’t forget the tooth pick if you used one, top with sprinkle more of cheese, and bake it again for an additional 10 minutes, or until the cheese gets brown.

I use sausage because it is easy, pre=cooked, and available.  You can use ground beef (cook & drain before adding to the lasagna), pepperoni, or even Canadian bacon.  I frequently mix all of them as well.

Easy additions are: olives (black & green), shrooms, spinach, egg plant, and just about anything.  The more you make the more creative you will get.  You can also swap out the meat and 1/2 the cheese for tofu to make a great veggie dish.

Any questions?


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