MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
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
Tomatoes, Crushed, #10 Can, #2827
8 2/3 cup(s)
Paste, Tomato, #10 Can, #2825
3 1/4 cup(s)
Water, Municipal, Mississippi
Pasta, Lasagna, WGR #2132
2 pound(s) + 2 ounce(s)
Cheese, Mozzarella, Shredded, #1307
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
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.
Assemble ingredients as follows:
For 50 servings, use 2 steamtable pans (12" x 20" x 2 1/2").
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
Keep covered to bake:
Conventional oven: 350 degrees F for 1 hour, 15 minutes to 1 hour, 30 minutes
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.
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.
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.
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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