Costa PASTA MONTANA
Costa Lasagna Teflon 10 Inch Pasta, 10 Pounds, 1 Per Case
- 1 per case
- 10 inch
- Pasta & Noodles
Teflon die extruded 10-inch lasagna sheets from Costa Pasta Montana, designed for smooth, dense pasta that layers cleanly and holds firm through baking and holding. The 10-inch width fits standard full-size steam table pans with minimal waste, and the 10-pound case gives foodservice kitchens the volume they need for high-production lasagna programs.
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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 | 033266004550 | |
| GTIN | 00033266004550 | |
| SKU | 650733 | |
| Category | Pasta & Noodles |
Product Highlights
- Teflon die extruded for a smooth, dense sheet with uniform thickness and a firm al dente bite
- 10-inch width fits standard full-size steam table and hotel pans with minimal trimming
- 10-pound case quantity supports high-volume foodservice production
- Holds structure through baking, holding, and reheat without breaking down
- Single brand, consistent product from Costa Pasta Montana for reliable ordering
Uses
Classic baked lasagna: Layer with meat sauce, ricotta, and mozzarella in full-size hotel pans for consistent, crowd-scale portions that hold their structure on the serving line.
Vegetarian lasagna: Stack with roasted vegetables, spinach, béchamel, and cheese for a meat-free entrée that travels and reheats well.
Catering and banquet prep: Build sheet-pan lasagnas ahead of service; the 10-inch width fits standard pans so you can cut uniform portions for plated or buffet service.
Frozen make-ahead meals: Assemble and freeze whole pans for later bake-off, since the dense Teflon-extruded sheet resists sogginess during thaw and reheat cycles.
Who Would Benefit
- Restaurant kitchens and Italian restaurants building lasagna in high volume
- Caterers and banquet halls feeding large groups from steam table pans
- School and institutional foodservice programs needing consistent, easy-portion pasta
- Meal-prep and ghost kitchen operations assembling frozen lasagna for bake-off
- Delis and grocery hot-food counters offering ready-to-heat lasagna by the pan
Preparation & Use
Bring a large pot of salted water to a rolling boil and cook sheets 3 to 5 minutes until pliable but not fully tender; drain and layer immediately into your assembled lasagna. For no-boil assembly, spread a thin layer of sauce on the pan bottom and lay sheets directly into the sauce, adding enough moisture in each layer to hydrate the pasta during baking. Cover and bake at 350°F until the center reaches 165°F, then uncover for the final 10 minutes to brown the cheese topping. Cooked sheets can also be cut into squares or strips for baked pasta casseroles and timbales.
Common Applications
Beyond traditional meat and cheese lasagna, these sheets work well for white lasagna with chicken and Alfredo sauce, seafood lasagna with shrimp and crab, and Mexican-inspired layered dishes with enchilada sauce and seasoned beef. Caterers use them as the base for vegetarian and gluten-conscious menus when paired with appropriate sauces, and institutional kitchens rely on the consistent 10-inch size to control portion counts per pan.
