Spinach Lasagna

Cook Time: 50 Min.

Serving Size: 1 (3x4) Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: AllergenMilk; AllergenWheat; Spinach; Garlic; Tomato

Calories: 300 Kcal

Carbohydrates: 44 g

Protein: 19 g

Total Fat: 6 g

Calcium: 300 mg

Sodium: 640 mg

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Ingredients

10 Servings

• Pasta, Lasagna Dry 15 Oz

• Spinach, Chopped Frz 8 Oz

• Cottage Cheese, 2% Fat 1 lb 3 oz

• Tomato Sauce, Cnd 2 1/3 Cup

• Tomato Paste, Cnd 3/4 Cup

• Garlic, Powder 1/4 tsp

• Oregano, Dry 1/2 tsp

• Basil, Dried Laves 1/4 tsp

• Cheese, Mozzarella Shredded Sliced 6.5 Oz

• Cheese, Parmesan Grated 3 Tbsp 1 tsp

25 Servings

• Pasta, Lasagna Dry 2 lb 6 Oz

• Spinach, Chopped Frz 1 lb 4 Oz

• Cottage Cheese, 2% Fat 3 lb

• Tomato Sauce, Cnd 1 1/2 Qt

• Tomato Paste, Cnd 2 Cup

• Garlic, Powder 1/2 tsp

• Oregano, Dry 1 tsp

• Basil, Dried Laves 1/2 tsp

• Cheese, Mozzarella Shredded Sliced 1 lb

• Cheese, Parmesan Grated 1/2 Cup

50 Servings

• Pasta, Lasagna Dry 4 lb 12 Oz

• Spinach, Chopped Frz 2 lb 8 Oz

• Cottage Cheese, 2% Fat 6 lb

• Tomato Sauce, Cnd 3 Qt

• Tomato Paste, Cnd 1 Qt

• Garlic, Powder 1 tsp

• Oregano, Dry 2 tsp

• Basil, Dried Laves 1 tsp

• Cheese, Mozzarella Shredded Sliced 2 lb

• Cheese, Parmesan Grated 1 Cup

100 Servings

• Pasta, Lasagna Dry 9 lb 8 Oz

• Spinach, Chopped Frz 5 lb

• Cottage Cheese, 2% Fat 12 lb

• Tomato Sauce, Cnd 1 Gal 3 Cup

• Tomato Paste, Cnd 2 Qt

• Garlic, Powder 2 tsp

• Oregano, Dry 1 Tbsp 1 tsp

• Basil, Dried Laves 2 tsp

• Cheese, Mozzarella Shredded Sliced 4 lb

• Cheese, Parmesan Grated 2 Cup

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment

2. Cook noodles in unsalted boiling water until tender, approximately 8-10 min. Drain well. Do not rinse. Set aside.

3. Cook spinach per package instructions, undercook slightly. Drain very well. Drain cottage cheese. Combine drained spinach and drained cottage cheese. Chill until ready to use.

4. In a large saucepan, combine tomato sauce, tomato paste and seasoning. Cook 30 min, stirring occasionally.

5. Assemble: layer lasagna as follows in 12x20x4 inch pan(s):

   1.Tomato Sauce-- 2 cups

   2.Lasagna Noodles-- 8oz

   3.Cottage Cheese/Spinach Mixture-- 16 oz

   4.Marinara Sauce-- 2 cups

   5.Mozzarella-- 8 oz

   Repeat layers 1-5. Sprinkle parmesan cheese on top.

6. Bake for 45-55 min.

7. Cut each pan to yield servings that are approximately 3 in x 4 in.

8. Casseroles & Reheated Leftovers: Cook to internal temp of 165F/74C held for 15 sec.

9. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

10. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

11. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    
    
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