LS Lasagna Beef

Cook Time: 40-45 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;Onion;Tomato;Garlic;AllergenEggs;AllergenWheat

Calories: 300 Kcal

Carbohydrates: 27 g

Protein: 18 g

Total Fat: 14 g

Calcium: 75 mg

Sodium: 400 mg

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Ingredients

10 Servings

• 2 lb Beef, Ground 80-85/20-15 Raw

• 1/3 C Onion, Yellow, Diced

• 2 1/3 C Tomato Sauce, Cnd

• 3/4 C Tomato Paste, Cnd

• 1/4 tsp Pepper, Black Ground

• 1/2 tsp Garlic, Powder

• 1/2 tsp Oregano, Dry

• 1/2 tsp Basil, Dried Leaves

• 8..5 Oz Pasta, Lasagna Dry

• 1 1/2 Qt Water, Tap

• 6.5 Oz Cottage Cheese, 2% fat

25 Servings

• 5 lb Beef, Ground 80-85/20-15 Raw

• 1 C Onion, Yellow, Diced

• 1 1/2 Qt Tomato Sauce, Cnd

• 2 C Tomato Paste, Cnd

• 1/2 tsp Pepper, Black Ground

• 1 1/2 tsp Garlic, Powder

• 1 1/2 tsp Oregano, Dry

• 1 tsp Basil, Dried Leaves

• 1lb 5Oz Pasta, Lasagna Dry

• 1 Gal Water, Tap

• 1lb Cottage Cheese, 2% fat

50 Servings

• 10 lb Beef, Ground 80-85/20-15 Raw

• 2 C Onion, Yellow, Diced

• 3 Qt Tomato Sauce, Cnd

• 1 Qt Tomato Paste, Cnd

• 1 tsp Pepper, Black Ground

• 1 Tbsp Garlic, Powder

• 1 Tbsp Oregano, Dry

• 2 tsp Basil, Dried Leaves

• 2lb 11 Oz Pasta, Lasagna Dry

• 2 Gal Water, Tap

• 2lb Cottage Cheese, 2% fat

100 Servings

• 20 lb Beef, Ground 80-85/20-15 Raw

• 1 Qt Onion, Yellow, Diced

• 1 Gal 3 C Tomato Sauce, Cnd

• 2 Qt Tomato Paste, Cnd

• 2 tsp Pepper, Black Ground

• 2 Tbsp Garlic, Powder

• 2 Tbsp Oregano, Dry

• 1 Tbsp 1 tsp Basil, Dried Leaves

• 5lb 5 Oz Pasta, Lasagna Dry

• 4 Gal Water, Tap

• 4lb Cottage Cheese, 2% fat

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Instructions

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

2. Preprep: Clean, peel and dice Onions. Drain Cottage Cheese.

3. Cook together Onion with Beef until Meat has lost pink color. Drain excess fat.

4. Add Tomato products and seasonings. Continue cooking, about 30 min, stirring occasionally. *Maintain >140F.

5. PASTA: Prepare per package directions. Drain and rinse.

6. In greased counter pans: Arrange Meat Sauce, Cottage Cheese and Pasta, in overlapping layers. Repeat Sauce, Pasta and Cottage Cheese. Spoon remainder of Meat Sauce on top. Bake immediately or chill <40F. Bake at 350F for 40-45 min. to internal temp 165F for 15 sec.

7. CCP—Maintain > 140F for only 4 hours

8. CCP - Cool: Product must reach <140F to 70F within 2 hours and 70F to 40F within 4 hours.

9. CCP—Reheat: To internal temp 165F held 15 sec within 1 hr - one time only

   
   
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