Lasagna (with BC) (WGR)

Meal Component Contribution:
3 oz. eq. meat/meat alternate, ¾ oz. eq. 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
Enriched Grain
Vegetables (Red/Orange)
Vegetables (Other)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514	10 second spray
Onions, Frozen, Diced, #1610	2 quarts + 2 cups
Beef Crumbles, #100134	7 pounds + 8 ounces, thawed
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 + 2

DIRECTIONS

1.	If the beef crumbles and onions are frozen, thaw them in the refrigerator. Drain the onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly.
2.	Spray a braising pan with food release spray. Add the onions and sauté for 5 minutes or until softened.
3.	Add the thawed beef crumbles to the onions and heat. Do not use frozen beef crumbles in recipes
4.	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.
5.	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 and 3/4 cup of sauce 7th layer--12 ounces of mozzarella cheese (3 cups) For 50 servings, use 2 steamtable pans (12" x 20" x 2 1/2").
6.	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
7.	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.
8.	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 temperature every 30 minutes.
9.	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 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

324

Carbohydrates

31.85 g

Dietary Fiber

6.69 g

Protein

24.98 g

Sodium

626.00 mg

Total Fat

11.61 g

Sat. Fat

6.62 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Lasagna (with BC) (WGR)

1.	Heating browned ground beef crumbles, 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 steam table pan of Lasagna
5.	1 serving of Lasagna