Beef Lasagna

Cook Time: 45 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; Beef; AllergenEggs; Garlic; Tomato; Onion

Calories: 320 Kcal

Carbohydrates: 28 g

Protein: 21 g

Total Fat: 14 g

Calcium: 300 mg

Sodium: 600 mg

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Ingredients

10 Servings

• Beef, Ground 80-85/20-15 Raw 1 lb 3 oz

• Onion, Yellow Diced 1/3 Cup

• Tomato Sauce, Cnd 2 1/3 Cup

• Tomato Paste, Cnd 3/4 Cup

• Pepper, Black Ground 1/4 tsp

• Garlic Powder 1/4 tsp

• Oregano, Dry 1/2 tsp

• Basil, Dried Leaves 1/4 tsp

• Pasta, Lasagna Dry 8.5 Oz

• Cheese, Parmesan Grated 1/3 Cup

• Cottage Cheese, 2% Fat 6.5 Oz

• Cheese, Mozzarella Shredded 9.5 Oz

25 Servings

• Beef, Ground 80-85/20-15 Raw 3 lb

• Onion, Yellow Diced 1 Cup

• Tomato Sauce, Cnd 1 1/2 Qt

• Tomato Paste, Cnd 2 Cup

• Pepper, Black Ground 1/2 tsp

• Garlic Powder 1/2 tsp

• Oregano, Dry 1 tsp

• Basil, Dried Leaves 1/2 tsp

• Pasta, Lasagna Dry 1 lb 5 Oz

• Cheese, Parmesan Grated 3/4 Cup

• Cottage Cheese, 2% Fat 1 lb

• Cheese, Mozzarella Shredded 1 lb 8 Oz

50 Servings

• Beef, Ground 80-85/20-15 Raw 6 lb

• Onion, Yellow Diced 2 Cup

• Tomato Sauce, Cnd 3 Qt

• Tomato Paste, Cnd 1 Qt

• Pepper, Black Ground 1/2 tsp

• Garlic Powder 1/2 tsp

• Oregano, Dry 1 tsp

• Basil, Dried Leaves 1/2 tsp

• Pasta, Lasagna Dry 1 lb 5 Oz

• Cheese, Parmesan Grated 3/4 Cup

• Cottage Cheese, 2% Fat 1 lb

• Cheese, Mozzarella Shredded 1 lb 8 Oz

100 Servings

• Beef, Ground 80-85/20-15 Raw 12 lb

• Onion, Yellow Diced 1 Qt

• Tomato Sauce, Cnd 1 Gal 3 Cup

• Tomato Paste, Cnd 2 Qt

• Pepper, Black Ground 2 tsp

• Garlic Powder 2 tsp

• Oregano, Dry 1 Tbsp 1 tsp

• Basil, Dried Leaves 2 tsp

• Pasta, Lasagna Dry 5 lb 6 Oz

• Cheese, Parmesan Grated 3 Cup

• Cottage Cheese, 2% Fat 4 lb

• Cheese, Mozzarella Shredded 6 lb

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Instructions

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

2. Brown beef and onions. Drain excess fat.

3. Add tomato products and seasonings. Continue cooking, about 30 min, stirring occasionally.

4. Pasta: Prepare per package directions. Drain and rinse.

5. Combine cheeses.

6. In greased counter pans: arrange meat sauce, pasta, and cheeses in overlapping layers. Repeat sauce, pasta, and cheese. Spoon remainder of meat sauce on top. Bake immediately or chill. Bake at 350F/176C for 40-45 min.

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

8. 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.

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

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

    
    
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