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Lasagna
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 025 00
LASAGNA
Yield 100
Portion 9.5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
403 cal
35 g
33 g
14 g
131 mg
963 mg
289 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
12 lbs
TOMATOES,CANNED,DICED,DRAINED
5 lbs
2 qts 1 cup
TOMATO PASTE,CANNED
7-3/4 lbs
3 qts 1-1/2 cup
WATER
5-1/4 lbs
2 qts 2 cup
ONIONS,FRESH,CHOPPED
4-1/4 lbs
3 qts
4-2/3 lbs
5-1/4 oz
3/4 cup
SUGAR,GRANULATED
SALT
1-7/8 oz
3 tbsp
BASIL,SWEET,WHOLE,CRUSHED
7/8 oz
1/4 cup 1-2/3 tbsp
GARLIC POWDER
5/8 oz
2 tbsp
OREGANO,CRUSHED
7/8 oz
1/4 cup 1-2/3 tbsp
THYME,GROUND
1/3 oz
2 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
EGGS,WHOLE,FROZEN
3-5/8 lbs
1 qts 2-3/4 cup
CHEESE,COTTAGE,LOWFAT
11 lbs
1 gal 1-1/2 qts
CHEESE,MOZZARELLA,PART SKIM,SHREDDED
3-3/4 lbs
3 qts 3 cup
CHEESE,PARMESAN,GRATED
14-1/8 oz
1 qts
1/4 oz
1/4 cup 2-1/3 tbsp
PARSLEY,DEHYDRATED,FLAKED
NOODLES,LASAGNA,UNCOOKED
6 lbs
1 gal 2-1/2 qts
CHEESE,PARMESAN,GRATED
5-1/4 oz
1-1/2 cup
Method
1 Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2 Add tomatoes, tomato paste, water, onions, sugar, salt, basil, garlic powder, oregano, thyme, black pepper, and red pepper. Blend
well; simmer 1 hour.
3 Combine eggs, cheeses, and parsley. Mix well; place in pans; cover.
4 PANNING INSTRUCTIONS: Arrange in layers in each pan. During panning remove small amounts of filling from refrigeration
at a time. Ensure entire panning procedure does not exceed 4 hours total time between temperatures of 40 F. to 140 F. Progressive
preparation and immediate baking of the product will ensure food safety. Layer: 1. 2-1/2 cups meat sauce 2. Noodles, flat and in
rows 3. 3-1/2 cups chilled filling 4. 1 quart meat sauce 5. Noodles, flat and in rows 6. 3-1/2 cups chilled filling 7. 1 quart meat
sauce 8. Noodles, flat and in rows 9. 1-1/4 quart meat sauce 10. Sprinkle with parmesan cheese.
5 Cover. Using a convection oven, bake at 300 F. for 55 minutes on high fan, closed vent. Uncover; bake 5 minutes. CCP: Internal
temperature must reach 155 F. or higher for 15 seconds.
6 Let stand 10 to 15 minutes before cutting to allow cheeses to firm. Cut 4 by 5. CCP: Hold for service at 140 F. or higher.



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Lasagna

Yield: 100 Portion: 9.5 Ounces
Calories: 403 cal
Carbohydrates: 35 g
Protein: 33 g
Fat: 14 g
Cholesterol: 131 mg
Sodium: 963 mg
Calcium: 289 mg

Ingredient Weight Measure Issue
BEEF,GROUND,BULK,RAW,90% LEAN 12 lbs
TOMATOES,CANNED,DICED,DRAINED 5 lbs 2 qts 1 cup
TOMATO PASTE,CANNED 7-3/4 lbs 3 qts 1-1/2 cup
WATER 5-1/4 lbs 2 qts 2 cup
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-2/3 lbs
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
SALT 1-7/8 oz 3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 7/8 oz 1/4 cup 1-2/3 tbsp
GARLIC POWDER 5/8 oz 2 tbsp
OREGANO,CRUSHED 7/8 oz 1/4 cup 1-2/3 tbsp
THYME,GROUND 1/3 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
PEPPER,RED,GROUND <1/16th oz 1/8 tsp
EGGS,WHOLE,FROZEN 3-5/8 lbs 1 qts 2-3/4 cup
CHEESE,COTTAGE,LOWFAT 11 lbs 1 gal 1-1/2 qts
CHEESE,MOZZARELLA,PART SKIM,SHREDDED 3-3/4 lbs 3 qts 3 cup
CHEESE,PARMESAN,GRATED 14-1/8 oz 1 qts
PARSLEY,DEHYDRATED,FLAKED 1/4 oz 1/4 cup 2-1/3 tbsp
NOODLES,LASAGNA,UNCOOKED 6 lbs 1 gal 2-1/2 qts
CHEESE,PARMESAN,GRATED 5-1/4 oz 1-1/2 cup

Method:
1 Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2 Add tomatoes, tomato paste, water, onions, sugar, salt, basil, garlic powder, oregano, thyme, black pepper, and red pepper. Blend
well; simmer 1 hour.
3 Combine eggs, cheeses, and parsley. Mix well; place in pans; cover.
4 PANNING INSTRUCTIONS: Arrange in layers in each pan. During panning remove small amounts of filling from refrigeration
at a time. Ensure entire panning procedure does not exceed 4 hours total time between temperatures of 40 F. to 140 F. Progressive
preparation and immediate baking of the product will ensure food safety. Layer: 1. 2-1/2 cups meat sauce 2. Noodles, flat and in
rows 3. 3-1/2 cups chilled filling 4. 1 quart meat sauce 5. Noodles, flat and in rows 6. 3-1/2 cups chilled filling 7. 1 quart meat
sauce 8. Noodles, flat and in rows 9. 1-1/4 quart meat sauce 10. Sprinkle with parmesan cheese.
5 Cover. Using a convection oven, bake at 300 F. for 55 minutes on high fan, closed vent. Uncover; bake 5 minutes. CCP: Internal
temperature must reach 155 F. or higher for 15 seconds.
6 Let stand 10 to 15 minutes before cutting to allow cheeses to firm. Cut 4 by 5. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/lasagna.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence