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  • Lasagna (Canned Pizza Sauce) : Meat, Fish, and Poultry No.L 025 03

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    David Bradley
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    This document provides a recipe for lasagna made with canned pizza sauce. It lists the ingredients and their weights or measures that are used to make 3 gallons of the lasagna. The method describes cooking the ground beef and mixing it with the pizza sauce and other seasonings. It then instructs on how to layer the lasagna by alternating noodles, meat sauce, and a filling made of eggs, cottage cheese, mozzarella and parmesan cheeses, and parsley. The lasagna is baked uncovered at 300F until the internal temperature reaches 155F.

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    This document provides a recipe for lasagna made with canned pizza sauce. It lists the ingredients and their weights or measures that are used to make 3 gallons of the lasagna. The method describes cooking the ground beef and mixing it with the pizza sauce and other seasonings. It then instructs on how to layer the lasagna by alternating noodles, meat sauce, and a filling made of eggs, cottage cheese, mozzarella and parmesan cheeses, and parsley. The lasagna is baked uncovered at 300F until the internal temperature reaches 155F.

    Direitos autorais:

    Attribution Non-Commercial (BY-NC)
    Baixe no formato PDF, TXT ou leia online no Scribd
    Sinalizar o conteúdo como inadequado
    7 visualizações1 página

    Lasagna (Canned Pizza Sauce) : Meat, Fish, and Poultry No.L 025 03

    Enviado por

    David Bradley
    This document provides a recipe for lasagna made with canned pizza sauce. It lists the ingredients and their weights or measures that are used to make 3 gallons of the lasagna. The method describes cooking the ground beef and mixing it with the pizza sauce and other seasonings. It then instructs on how to layer the lasagna by alternating noodles, meat sauce, and a filling made of eggs, cottage cheese, mozzarella and parmesan cheeses, and parsley. The lasagna is baked uncovered at 300F until the internal temperature reaches 155F.

    Direitos autorais:

    Attribution Non-Commercial (BY-NC)
    Baixe no formato PDF, TXT ou leia online no Scribd
    Sinalizar o conteúdo como inadequado
    de 1

    MEAT, FISH, AND POULTRY No.

    L 025 03

    LASAGNA (CANNED PIZZA SAUCE)


    Yield 100 Calories 454 cal Carbohydrates 40 g Protein 35 g Fat 16 g Portion 9 Ounces Cholesterol 136 mg Sodium 757 mg Calcium 356 mg

    Ingredient
    BEEF,GROUND,BULK,RAW,90% LEAN SAUCE,PIZZA,CANNED ONIONS,FRESH,CHOPPED SUGAR,GRANULATED BASIL,SWEET,WHOLE,CRUSHED OREGANO,CRUSHED GARLIC POWDER PEPPER,BLACK,GROUND THYME,GROUND PEPPER,RED,GROUND EGGS,WHOLE,FROZEN CHEESE,COTTAGE,LOWFAT CHEESE,MOZZARELLA,PART SKIM,SHREDDED CHEESE,PARMESAN,GRATED PARSLEY,DEHYDRATED,FLAKED NOODLES,LASAGNA,UNCOOKED CHEESE,PARMESAN,GRATED

    Weight
    12 lbs 37-1/3 lbs 4-1/4 lbs 2-1/3 oz 5/8 oz 5/8 oz 1/3 oz 1/4 oz 1/8 oz <1/16th oz 3-5/8 lbs 11 lbs 3-3/4 lbs 14-1/8 oz 1/4 oz 6 lbs 5-1/4 oz

    Measure
    3 gal 3-1/2 qts 3 qts 1/4 cup 1-2/3 tbsp 1/4 cup 1/3 tbsp 1/4 cup 1/3 tbsp 1 tbsp 1 tbsp 1 tbsp 1/8 tsp 1 qts 2-3/4 cup 1 gal 1-1/2 qts 3 qts 3 cup 1 qts 1/4 cup 2-1/3 tbsp 1 gal 2-1/2 qts 1-1/2 cup

    Issue
    4-2/3 lbs

    Method
    1 2 3 4 5 Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Stir onions, sugar, basil, oregano, garlic powder, black pepper, thyme and red pepper into pizza sauce. Add meat to pizza sauce. Simmer 20 minutes. Skim off excess fat. Combine eggs, cheeses, and parsley. Mix well; place in shallow pans; cover. 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 Sprinkle with parmesan cheese. 6 Cover. Using a convection oven, bake at 300 F. for 1 hour on high fan, closed vent. Uncover; bake 10 to 15 minutes. CCP: Internal temperature must reach 155 F. for 15 seconds. 7 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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