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Spinach Lasagna
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 009 00
SPINACH LASAGNA
Yield 100
Portion 9-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
370 cal
45 g
25 g
12 g
89 mg
1142 mg
425 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
26-1/2 lbs
3 gal
8-1/8 lbs
3 qts 2 cup
TOMATO PASTE,CANNED
WATER
4-1/8 lbs
2 qts
1/8 oz
4 each
BAY LEAF,WHOLE,DRIED
GARLIC POWDER
5/8 oz
2 tbsp
OREGANO,CRUSHED
1/3 oz
2 tbsp
1/3 oz
2 tbsp
BASIL,DRIED,CRUSHED
THYME,GROUND
1/3 oz
2 tbsp
<1/16th oz
1/8 tsp
PEPPER,RED,GROUND
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
SALT
1-7/8 oz
3 tbsp
15 lbs
2 gal 2-7/8 qts
SPINACH,CHOPPED,FROZEN
EGGS,WHOLE,FROZEN
3 lbs
1 qts 1-5/8 cup
NUTMEG,GROUND
1/8 oz
1/3 tsp
CHEESE,COTTAGE,LOWFAT
11 lbs
1 gal 1-1/2 qts
CHEESE,MOZZARELLA,SHREDDED
6 lbs
1 gal 2 qts
CHEESE,PARMESAN,GRATED
14-1/8 oz
1 qts
NOODLES,LASAGNA,UNCOOKED
6 lbs
1 gal 2-1/2 qts
CHEESE,PARMESAN,GRATED
5-1/4 oz
1-1/2 cup
Method
1 Lightly spray steam jacketed kettle and saute onions.
2 Combine sauteed onions with tomatoes, tomato paste, water, bay leaves, garlic, oregano, basil, thyme, pepper, sugar, and salt; mix
well.
3 Bring to a boil; reduce heat; simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves. CCP: Hold at 140 F. or
higher for use in Step 8.
4 Drain spinach. Press out excess water. Set aside for use in Step 7.
5 Add nutmeg to eggs; blend well.
6 Combine eggs with cheese; mix well.
7 Stir spinach into egg-cheese mixture. Mix lightly but thoroughly; place in shallow steam table pans.
8 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 3 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 cups sauce 2. Noodles, flat and in rows 3.
5-1/2 cups chilled spinach-cheese filling 4. 1 quart sauce 5. Noodles, flat and in rows 6. 5-1/2 cups chilled spinach-cheese filling 7.
Noodles, flat and in rows 8. 1-1/2 quarts sauce Sprinkle with parmesan cheese.
9 Cover. Using a convection oven, bake 1-1/4 hours at 300 F. Remove cover; bake 10 to 15 minutes. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds.
10 Cut 5 by 4. CCP: Hold for service at 140 F. or higher.



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Spinach Lasagna

Yield: 100 Portion: 9-1/2 Ounces
Calories: 370 cal
Carbohydrates: 45 g
Protein: 25 g
Fat: 12 g
Cholesterol: 89 mg
Sodium: 1142 mg
Calcium: 425 mg

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 26-1/2 lbs 3 gal
TOMATO PASTE,CANNED 8-1/8 lbs 3 qts 2 cup
WATER 4-1/8 lbs 2 qts
BAY LEAF,WHOLE,DRIED 1/8 oz 4 each
GARLIC POWDER 5/8 oz 2 tbsp
OREGANO,CRUSHED 1/3 oz 2 tbsp
BASIL,DRIED,CRUSHED 1/3 oz 2 tbsp
THYME,GROUND 1/3 oz 2 tbsp
PEPPER,RED,GROUND <1/16th oz 1/8 tsp
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
SALT 1-7/8 oz 3 tbsp
SPINACH,CHOPPED,FROZEN 15 lbs 2 gal 2-7/8 qts
EGGS,WHOLE,FROZEN 3 lbs 1 qts 1-5/8 cup
NUTMEG,GROUND 1/8 oz 1/3 tsp
CHEESE,COTTAGE,LOWFAT 11 lbs 1 gal 1-1/2 qts
CHEESE,MOZZARELLA,SHREDDED 6 lbs 1 gal 2 qts
CHEESE,PARMESAN,GRATED 14-1/8 oz 1 qts
NOODLES,LASAGNA,UNCOOKED 6 lbs 1 gal 2-1/2 qts
CHEESE,PARMESAN,GRATED 5-1/4 oz 1-1/2 cup

Method:
1 Lightly spray steam jacketed kettle and saute onions.
2 Combine sauteed onions with tomatoes, tomato paste, water, bay leaves, garlic, oregano, basil, thyme, pepper, sugar, and salt; mix
well.
3 Bring to a boil; reduce heat; simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves. CCP: Hold at 140 F. or
higher for use in Step 8.
4 Drain spinach. Press out excess water. Set aside for use in Step 7.
5 Add nutmeg to eggs; blend well.
6 Combine eggs with cheese; mix well.
7 Stir spinach into egg-cheese mixture. Mix lightly but thoroughly; place in shallow steam table pans.
8 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 3 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 cups sauce 2. Noodles, flat and in rows 3.
5-1/2 cups chilled spinach-cheese filling 4. 1 quart sauce 5. Noodles, flat and in rows 6. 5-1/2 cups chilled spinach-cheese filling 7.
Noodles, flat and in rows 8. 1-1/2 quarts sauce Sprinkle with parmesan cheese.
9 Cover. Using a convection oven, bake 1-1/4 hours at 300 F. Remove cover; bake 10 to 15 minutes. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds.
10 Cut 5 by 4. 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/spinach_lasagna.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence