Source: MRS 2019
MRS: 154.2 — Beef (100s)

Lasagna (with BC)

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 3/4 oz. eq. grain, 3/8 cup red/orange vegetable, 1/4 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 (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Onions, Frozen, Diced, #1610
2 1/2 quart(s)
Beef Crumbles, #100134
7  pound(s) + 8  ounce(s), thawed
Spice Blend MS, Italian, No Salt, #2734
1  cup(s)
Tomatoes, Crushed, #10 Can, #2827
8 2/3 cup(s)
Paste, Tomato, #10 Can, #2825
3 1/4 cup(s)
Water, Municipal, Mississippi
2  quart(s)
Pasta, Lasagna, WGR #2132
2  pound(s) + 2  ounce(s)
Cheese, Mozzarella, Shredded, #1307
3  pound(s)
DIRECTIONS

1.

Spray braising pan with food release spray. Add onions and cook for 5 minutes or until softened. Add thawed beef crumbles to onions and heat. Do not use frozen beef crumbles in recipes

2.

Add spice blend, crushed tomatoes, tomato paste, and water.  Heat to boiling, uncovered. Remove from heat.

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

3.

Assemble ingredients as follows:

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

For 50 servings, use 2 steamtable pans (12" x 20" x 2 1/2").

4.

Cover and refrigerate for 24 hours in refrigerator.

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

5.

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 160 degrees F or higher for 15 seconds at the completion of the cooking process.

6.

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

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F until time of service.

7.

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, 3/4 oz. eq. of grain, 3/8 cup of red/orange vegetable, and 1/4 cup of other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

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
305
Carbohydrates
28.42 g
Dietary Fiber
6.37 g
Protein
24.11 g
Sodium
618.00 mg
Total Fat
11.41 g
Sat. Fat
6.52 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Lasagna (with BC)
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