Costa PASTA MONTANA
Costa Lasagna 20 Inch, 10 Pounds, 1 Per Case
- 1 per case
- 20 inch
- Pasta & Noodles
Costa Pasta Montana 20-inch lasagna sheets are designed for commercial kitchens that need full-length noodles to build uniform layers in standard hotel pans without trimming or overlapping. The 10-pound case provides enough pasta for multiple full-size pans, making it a practical choice for restaurants, caterers, and institutional kitchens that batch-prepare baked lasagna. These sheets hold their structure through heavy sauces and extended oven time, delivering consistent results pan after pan.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 1 per case | |
|---|---|---|
| UPC | 033266000323 | |
| GTIN | 00033266000323 | |
| SKU | 650707 | |
| Category | Pasta & Noodles |
Product Highlights
- 20-inch length fits standard full-size hotel pans without trimming or overlapping
- 10-pound case covers multiple pans per order, reducing reorder frequency
- Made by Costa Pasta Montana, a specialist in commercial pasta production
- Consistent thickness for even cooking and reliable layer structure
- Holds up to heavy sauces and extended bake times without breaking down
Uses
Classic baked lasagna: Layer with meat ragù, ricotta, mozzarella, and Parmesan in full-size hotel pans for traditional lasagna Bolognese or lasagna al forno.
Vegetable lasagna: Alternate sheets with roasted zucchini, spinach, mushrooms, and béchamel for meatless menu options that hold their structure during service.
Layered party trays: Build deep, multi-layer lasagna trays for banquets, buffets, and catered events where consistent portioning matters.
Roll-ups and cannelloni: Cut sheets to size and roll around ricotta-spinach or meat fillings for individual plated presentations.
Who Would Benefit
- Restaurant kitchens that batch-prepare lasagna for daily or weekly service
- Catering companies building large-format pans for events and banquets
- Institutional foodservice operations such as schools, hospitals, and corporate cafeterias
- Pizza shops and Italian restaurants adding baked pasta to their menu
- Meal-prep and commissary kitchens assembling frozen or ready-to-bake lasagna for distribution
Preparation & Use
For traditional baked lasagna, parboil the sheets for 3 to 5 minutes in salted water until pliable, then layer directly into sauced pans. For no-boil assembly, ensure each sheet is fully surrounded by moist sauce on both sides and allow extra bake time. After assembly, bake covered at 350°F for 40 to 50 minutes, then uncover for the final 10 minutes to brown the cheese topping. Cooked pans can be held in a steam table or cooled rapidly for refrigerated or frozen storage.
Common Applications
Beyond classic lasagna, these wide sheets work as a base for timballo, baked pasta tortas, and stacked vegetable tians. Cut into squares or rectangles for single-portion lasagna stacks on upscale menus, or trim and roll for cannelloni and pasta rollatini. The 20-inch length also simplifies assembly in half-size steam table pans when cut in half.
