Source: MRS 2015
MRS: 154 — Beef (100s)

Lasagna

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 3/4 oz. eq. whole 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 Whole Grains Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Beef, Ground, 80/20, #1001
9  pound(s)
Onions, Frozen, Diced, #1610
2 1/2 quart(s)
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.

Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, continue cooking. Add onions. Cook for 5 minutes.

2.

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

CCP:  Heat to 160 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 whole 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
334
Carbohydrates
24.25 g
Dietary Fiber
4.29 g
Protein
28.63 g
Sodium
444.00 mg
Total Fat
13.72 g
Sat. Fat
6.54 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Lasagna
1.

Heating browned ground beef and 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