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Lasagna
3 oz. eq. meat/meat alternate, 3/4 oz. eq. whole grain, 3/8 cup red/orange vegetable, 1/4 cup other vegetable
Number of Portions: 50 Size of Portion: 1 piece
Recipe HACCP Process: #3 - Complex food preparation
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 9 pound(s) |
Onions, Frozen, Chopped, #72 | 2 1/2 quart(s) |
Spice Blend MS, Italian, No Salt, #561 | 1 cup(s) |
Tomatoes, Crushed, #10 Can, #268 | 8 2/3 cup(s) |
Paste, Tomato, #10 Can, #266 | 3 1/4 cup(s) |
Water, Municipal, Mississippi | 2 quart(s) |
Pasta, Lasagna, #294 | 2 pound(s) + 2 ounce(s) |
Cheese, Mozzarella, Shredded, #58 | 3 pound(s) |
DIRECTIONS
1. | Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, continue cooking. Add onions. Cook for 5 minutes. |
2. | Add spice blend, crushed tomatoes, tomato paste, and water. Heat to boiling, uncovered. Remove from heat. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Assemble ingredients as follows:
For 50 servings, use 2 steamtable pans (12" x 20" x 2 1/2"). |
4. | Cover and refrigerate for 24 hours in refrigerator. CCP: Cool to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or lower within an additional 4 hours |
5. | Keep covered to bake: Conventional oven: 350 degrees F for 1 hour, 15 minutes to 1 hour, 30 minutes CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Remove pans from oven. Loosen the aluminum foil allowing steam to escape, but do not remove cover. Let stand for 15 minutes before serving. CCP: Hold and maintain product at a minimum temperature of 135 degrees F until time of service. |
7. | Cut each pan 5 x 5 for 25 servings per pan. Portion one slice per serving. Each portion provides 3 oz. eq. of meat/meat alternate, 3/4 oz. eq. of whole grain, 3/8 cup of red/orange vegetable, and 1/4 cup of other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Lasagna
| 1. |  Adding tomatoes and spices to meat mixture | 2. |  Laying noodles over meat mixture (layers 1 and 2) |
| 3. |  Adding layer 6 (second meat mixture over second noodle layer) | 4. |  Layer 7 (mozzarella cheese) |
| 5. |  One steamtable pan of baked lasagna | 6. |  One serving of lasagna |