1 qt. Classic Tureen® Cream of Broccoli Soup,Thawed
1 qt. Scalded Milk
4 lb. Ricotta Cheese
1 pt. Cold Milk
1 lb. Broccoli, Chopped, Frozen Well  Drained
2 Tbsp. Garlic Powder, Coarse
1 Tbsp. Seafood Base
1-1/2 lb. Salad Shrimp, Cooked and  Well Drained
1 lb. Whitefish (Cod, Roughy, Haddock, etc.)
2 lb. Lasagna Noodles, Firm, Cooked, Drained Al Dente
1 lb. Mozzarella Cheese, Shredded
Roseli® Parmesan Cheese

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Combine soup, hot milk and mix well. Place ricotta cheese and milk in electric mixer. Using whip, mix on low for 1 minute, then medium for 2 minutes. Divide cheese into 2 bowls. In one, add garlic powder and chopped broccoli and mix together. In the other bowl, add the seafood base and cooked fish and mix. Coat bottom of full size hotel pan, (12” x 20” x 2”), with soup. Then place a layer of noodles and top with chopped broccoli and ricotta. Sprinkle on 6 oz. of shrimp. Then place another layer of noodles, top with soup. Add another layer of noodles topped with fish and ricotta. Continue procedure until desired height is reached. Top with Cream of Broccoli soup and mozzarella cheese and bake at 325°F (convection oven) or 350° (conventional oven) for approximately 35-45 minutes.
Yield: 30 servings