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Lasagna (with BC)
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)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Pan Release Spray, Butter Flavored #2516 | 10 second spray |
Onions, Frozen, Diced, #1610 | 2 quarts + 1 cup |
Beef Crumbles, #100134 | 7 pounds + 8 ounces |
Spice Blend MS, Italian, No Salt, #2734 | 1 cup |
Tomatoes, Crushed, #10 Can, #2827 | 2 quarts + 2 cups |
Paste, Tomato, #10 Can, #2825 | 3 1/4 cups |
Water, Municipal, Mississippi | 1 quart |
Pasta, Lasagna, WGR #2132 | 2 pounds + 14 ounces |
Cheese, Mozzarella, Shredded, #1307 | 3 pounds |
DIRECTIONS
1. | Thaw the beef crumbles and onions in the refrigerator. Drain the beef crumbles and onions thoroughly before adding to recipes. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
2. | Spray a braising pan with food release spray. |
3. | Add the thawed onions and sauté them for about 5 minutes, or until the onions are tender. |
4. | Add the thawed beef crumbles to the onions and heat the mixture. |
5. | Add the Italian Spice Blend, crushed tomatoes, tomato paste, and water to the meat mixture. Heat the mixture, uncovered, until it boils. Remove it from the heat. |
6. | Assemble the ingredients in a steamtable pan as follows:
For 50 servings, use 2 steamtable pans (12" x 20" x 2½"). |
7. | Cover the pan and refrigerate the lasagna for 24 hours in the refrigerator. CCP: Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
8. | On the day of service, keep the pans covered to bake:
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
9. | 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. |
10. | Place the lasagna on the heated part of the line for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. |
11. | 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 product at a minimum temperature 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 or lower within an additional 4 hours. |
Production Notes
Thaw the ground beef and onions in the refrigerator. Drain the thawed onions and peppers before adding them to the recipe.
Purchasing Guide
Use USDA Foods or Department of Defense (DoD) products when available.
Miscellaneous Notes
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product -formulation statement 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.
Nutrients Per Serving
Illustrated Steps for Preparation of Lasagna (with BC)
| 1. | _300_200_int_c1.jpg) Heating browned ground beef and spice blend, crushed tomatoes, tomato paste, and water. | 2. | _300_200_int_c1.jpg) Noodles layered on ground beef mixture |
| 3. | _300_200_int_c1.jpg) Cheese layer on top of ground beef mixture | 4. | _300_200_int_c1.jpg) Baked steamtable pan of Lasagna |
| 5. | _300_200_int_c1.jpg) 1 serving of Lasagna |