Source: MRS 2020
MRS: 154 — Beef (100s)

Lasagna (WGR)

Meal Component Contribution:
3 oz. eq. meat/meat alternate, ¾ oz. eq. whole grain, 3/8 cup red/orange vegetable, ¼ 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 (Red/Orange) Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Beef, Ground, 80/20, #1001
9  pounds
Onions, Frozen, Diced, #1610
2  quarts + 2  cups
Spice Blend MS, Italian, No Salt, #2734
1  cup
Tomatoes, Crushed, #10 Can, #2827
2  quarts + 3/4 cup
Paste, Tomato, #10 Can, #2825
3 1/4 cups
Water, Municipal, Mississippi
2  quarts
Pasta, Lasagna, WGR #2132
2  pounds + 2  ounces
Cheese, Mozzarella, Shredded, #1307
3  pounds
DIRECTIONS

1.

Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it.

2.

Add the onions to the beef and sauté them for about 5 minutes, or until the onion is tender.

3.

Add the Italian Spice Blend, crushed tomatoes, tomato paste, and water.  

Then heat the mixture, uncovered, until it boils. Remove it from the heat.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Assemble ingredients in a steamtable pan as follows:

  • 1st layer--1 quart plus 1 cup of sauce
  • 2nd layer--9 uncooked noodles, placed lengthwise
  • 3rd layer--1 quart plus 1 cup of sauce
  • 4th layer--12 ounces of mozzarella cheese (3 cups)
  • 5th layer--10 uncooked noodles, placed crosswise
  • 6th layer--1 quart plus ¾  cup of sauce
  • 7th layer--12 ounces of mozzarella cheese (3 cups)

For 50 servings, use 2 steamtable pans (12" x 20" x 2½").

5.

Cover and refrigerate the lasagna for 24 hours.

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

6.

Keep covered to bake:

Conventional oven: 350 degrees F for 1 hour, 15 minutes to 1 hour, 30 minutes
Convection oven: 325 degrees F for 45 minutes.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

Remove the pans from the oven.
Loosen the cover to allow steam to escape, but do not remove the cover. Let the lasagna stand for 15 minutes before serving.

CCP:  Hold and maintain the product at a minimum temperature of 135 degrees F until time of service. Check the temperature every 30 minutes.

8.

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, ¾ oz. eq. of whole grain, 3/8 cup of red/orange vegetable, and ¼ cup of other vegetable.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Miscellaneous Notes

Yield: 50 servings will use 2 full-size steam table pans

Nutrients Per Serving
Calories
314
Carbohydrates
23.15 g
Dietary Fiber
4.03 g
Protein
21.76 g
Sodium
403.00 mg
Total Fat
15.09 g
Sat. Fat
6.92 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Lasagna (WGR)
1.

Heating browned ground beef and spice blend, crushed tomatoes, tomato paste, and water.

2.

Noodles layered on ground beef mixture

3.

Cheese layer on top of ground beef mixture

4.

Baked steamtable pan of Lasagna

5.

1 serving of Lasagna