MEASURE (FOR 50 SERVINGS)
Beef, Gound, 80/20, #1001
Onions, Frozen, Diced, #1610
2 quarts + 2 cups
Spice Blend MS, Italian, No Salt, #2734
Tomatoes, Crushed, #10 Can, #2827
2 quarts + 3/4 cup
Paste, Tomato, #10 Can, #2825
3 1/4 cups
Water, Municipal, Mississippi
Pasta, Lasagna, WGR #2132
2 pounds + 10 ounces
Cheese, Mozzarella, Shredded, #1307
Defrost the beef and the onions in the refrigerator.
CCP: Maintain product at a minimum temperature of 41 degrees F or below.
Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue to cook it.
Add the onions to the beef and sauté them for about 5 minutes, or until the onion is tender.
Add the Italian Spice Blend, crushed tomatoes, tomato paste, and water.
Then heat the mixture, uncovered, until it boils. then, remove it from the heat.
CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Assemble ingredients in a steamtable pan as follows:
For 50 servings, use 2 steamtable pans (12" x 20" x 2½").
Cover with plastic wrap 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
Keep covered to bake:
Conventional oven: 350 degrees F for 1 hour, 15 minutes to 1 hour, 30 minutes
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Remove the pans from the oven.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F until time of service. Check the temperature every 30 minutes.
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.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if the recipe is altered.
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.
Yield: 50 servings will use 2 full-size steam table pans
Heating browned ground beef and spice blend, crushed tomatoes, tomato paste, and water.
Noodles layered on ground beef mixture
Cheese layer on top of ground beef mixture
Baked steamtable pan of Lasagna
1 serving of Lasagna
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