Hand-Sliced Lasagne For Superior Food Service Presentation Lasagne is one of the most popular ready meals in the UK, so it certainly merits a place on most restaurant, pub and food service menus. Now convenience food producer, Glendale Frozen Foods of Manchester, has enhanced the appeal of multi-portion catering dishes, with its hand-sliced lasagne, developed to keep its shape on the gastronorm pan or plate, so it looks as good as it tastes. Offered under its innovative Concepts catering products umbrella, Glendale has produced eight different hand-sliced Lasagne, including top of the range Aberdeen Angus variety, a vegetarian Roast Red Pepper and sumptuous Five Cheese version. Although Glendale is mostly associated with meat based-products, its vegetarian offering has proved highly successful, currently clocking up 50,000 sales a month to one major catering client. The hand-sliced technique means that individual portions can be sized to any catering requirement, with the lasagne layered, cooked in a single block, cut to size, then frozen, all within 30 minutes at Glendale's EU approved processing plant. Compared with conventional multi-portion trays, which are served with a spoon and the final portions wilt into a gooey residue, hand-sliced portions stand up cleanly and individually, the last serving as appetising as the first. It also ensures excellent plated presentation, enhancing customer appeal. Full flavoured Aberdeen Angus Lasagne tops the new hand-sliced range. A rich and meaty, deep filled dish, it consists of layers of durum wheat pasta and prime Specially Selected Scotch Beef mince, topped with authentic béchamel sauce, mozzarella and grated parmesan cheese. Another popular choice is Traditional Lasagne, with a tasty pork, beef and smoky bacon ragu, seasoned with oregano and fresh basil. Glendale has also created Lasagne Napoli, containing a rich tomato sauce and Italian meatballs, and Lasagne Milano, with a luxurious beef, prosciutto and red wine bolognese sauce. Both are topped with béchamel and cheese, for easy reheating and serving with perhaps a side salad and garlic bread. For vegetarians, there is Roasted Red Pepper Lasagne, filled with layers of courgettes and mushroom and a roasted pepper sauce, and a Five Cheese Lasagne, deliciously layered with red cheddar and parmesan, then topped with a blend of mozzarella, stilton and feta cheese. These and other Concepts lasagne products are supplied precooked and frozen, ready for simple reheating in a microwave or conventional oven. The hand-sliced portions are then held in a gently warmed gastronorm container or serving dish, for dispensing with a spatula. Alternatively, individual servings can be reheated to order, the luxurious deep-filled portions holding up appetisingly on the plate. Under the Concepts food development programme, lasagne products can be developed in various sizes and formats, to suit food service requirements, and customised with different components, like Texas chilli, seafood and frilled lasagne leaves. Other menu options such as moussaka and vegetable bakes might also be adapted to Glendale's hand-sliced presentation technique     top