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
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 + 2 ounces
Cheese, Mozzarella, Shredded, #1307
3 pounds + 2
Spray a braising pan with food release spray. Add the onions and sauté for 5 minutes or until softened.
Add the thawed beef crumbles to the onions and heat. Do not use frozen beef crumbles in recipes
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.
Assemble ingredients in a steamtable pan as follows:
For 50 servings, use 2 steamtable pans (12" x 20" x 2 1/2").
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
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 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 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 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.
Yield: 50 servings will use 2 full-size steam table pans
Heating browned ground beef crumbles, spice blend, crushed tomatoes, tomato paste, and water.
Noodles layered on ground beef mixture
Cheese layer on top of ground beef mixture
Baked steam table pan of Lasagna
1 serving of Lasagna
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