Question for anyone prepping and storing lasagna.
It’s common in our area to boil the noodles and then mix with a light sauce for fridge storage. The process to bake for a customer is to scoop it out of the storage container, top with meat sauce and cheese then bake. The lasagna is not ‘layered’ as most consumers think of lasagna preparation. It’s just dished into the container.
My question is does anyone have a decent recipe for the storage sauce? It’s very thin and has a few spices, but isn’t a full blown meat sauce
Thanks in advance.