Lasagna
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 3/4 tsp.
- Beef, ground, 90% lean meat / 10% fat, raw ‎ 13 oz.
- Onions, raw ‎ 6 3/4 oz.
- Garlic, raw ‎ 1 1/2 tsp.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1/3 c., 1 1/3 tsp. ‎
- Furmanos; 1/15OZ Tomato Sauce - Low Sodium ‎ 2/3 c., 2 5/8 tsp. ‎
- Spices, pepper, black ground 1/4 tsp.
- Spices, garlic powder ‎ 3/4 tsp.
- Spices, marjoram, dried ‎ 3/8 tsp.
- Spices, oregano, dried leaves 3/4 tsp.
- Spices, parsley, dried ‎ 1 1/2 tsp.
- Spices, thyme, dried leaves 1/4 tsp.
- Salt, table ‎ 3/8 tsp.
- Beverages, water, tap, municipal ‎ 3/4 c., 1 tbsp., 1 1/3 tsp. ‎
- Tomatoes, red, ripe, raw, year round average chopped or sliced 2/3 c., 2 5/8 tsp. ‎
- Pasta, whole grain, 51% whole wheat, remaining enrichedsemolina, dry (Includes foods for USDA's Food Distribution Program) lasagne 1 pt., 1/4 c., 1 1/2 tsp. ‎
- Cheese, mozzarella, nonfat ‎ 6 oz.
INSTRUCTIONS
- In a large braising pan, heat oil. Add ground beef, 1 tsp salt, and 1/2 tsp of pepper. Brown well. Drain. Add onions and garlic and cook a few minutes more. Add tomato paste, 2 cups tomato sauce, remaining salt and pepper, garlic powder, marhoram, oregano, parsley, thyme,and water. Heat until boiling, simmer for 10-15 minutes.Â
- Cook pasta noodles according to package instructions. Drain well in colander over cold running water. Lay noodles out on a sheet pans to make assembly easier.Â
- Assemble ingredients as follows: in 2 inch hotel pans that have been lightly coated with pan spray. Use 1-2 inch pan for every 25 servings.Â
- For each pan: place 3 cups of diced tomatoes and 1 cup of tomato sauce in the bottom of the pan and layer noodles, sauce and cheese and repeat until pan is full. Top with 1 cup of tomato sauce and cheese.
- Bake in a 350 degree oven for 45 minutes. Cover with foil the last 15 minutes. Let pans sit at room temperature for at least 15 minutes before cutting. Cut each pan into 25 servings.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1 tbsp.
- Beef, ground, 90% lean meat / 10% fat, raw ‎ 3 Ibs., 6 oz. ‎
- Onions, raw ‎ 1 Ibs., 12 oz. ‎
- Garlic, raw ‎ 2 tbsp.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1 1/2 c.
- Furmanos; 1/15OZ Tomato Sauce - Low Sodium ‎ 1 pt., 1 c. ‎
- Spices, pepper, black ground 1 tsp.
- Spices, garlic powder ‎ 1 tbsp.
- Spices, marjoram, dried ‎ 1 1/2 tsp.
- Spices, oregano, dried leaves 1 tbsp.
- Spices, parsley, dried ‎ 2 tbsp.
- Spices, thyme, dried leaves 1 tbsp.
- Salt, table ‎ 1 1/2 tsp.
- Beverages, water, tap, municipal ‎ 1 pt., 1 1/2 c. ‎
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 pt., 1 c. ‎
- Pasta, whole grain, 51% whole wheat, remaining enrichedsemolina, dry (Includes foods for USDA's Food Distribution Program) lasagne 2 qt., 1 1/2 c. ‎
- Cheese, mozzarella, nonfat ‎ 1 Ibs., 9 oz. ‎
INSTRUCTIONS
- In a large braising pan, heat oil. Add ground beef, 1 tsp salt, and 1/2 tsp of pepper. Brown well. Drain. Add onions and garlic and cook a few minutes more. Add tomato paste, 2 cups tomato sauce, remaining salt and pepper, garlic powder, marhoram, oregano, parsley, thyme,and water. Heat until boiling, simmer for 10-15 minutes.Â
- Cook pasta noodles according to package instructions. Drain well in colander over cold running water. Lay noodles out on a sheet pans to make assembly easier.
- Assemble ingredients as follows: in 2 inch hotel pans that have been lightly coated with pan spray. Use 1-2 inch pan for every 25 servings.Â
- For each pan: place 3 cups of diced tomatoes and 1 cup of tomato sauce in the bottom of the pan and layer noodles, sauce and cheese and repeat until pan is full. Top with 1 cup of tomato sauce and cheese.
- Bake in a 350 degree oven for 45 minutes. Cover with foil the last 15 minutes. Let pans sit at room temperature for at least 15 minutes before cutting. Cut each pan into 25 servings.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 2 tbsp.
- Beef, ground, 90% lean meat / 10% fat, raw ‎ 5 IBS., 4 oz. ‎
- Onions, raw ‎ 3 Ibs., 8 oz. ‎
- Garlic, raw ‎ 1/4 c.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1 pt., 1 c. ‎
- Furmanos; 1/15OZ Tomato Sauce - Low Sodium ‎ 1 qt., 1 pt. ‎
- Spices, pepper, black ground 1 tsp.
- Spices, garlic powder ‎ 2 tbsp.
- Spices, marjoram, dried ‎ 1 tbsp.
- Spices, oregano, dried leaves 2 tbsp.
- Spices, parsley, dried ‎ 1/4 c.
- Spices, thyme, dried leaves 2 tsp.
- Salt, table ‎ 1 tbsp.
- Beverages, water, tap, municipal ‎ 1 qt., 1 pt., 1 c. ‎
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 qt., 1 pt. ‎
- Pasta, whole grain, 51% whole wheat, remaining enrichedsemolina, dry (Includes foods for USDA's Food Distribution Program) lasagne 1 gal., 1 pt., 1 c. ‎
- Cheese, mozzarella, nonfat ‎ 3 Ibs., 2 oz. ‎
INSTRUCTIONS
- In a large braising pan, heat oil. Add ground beef, 1 tsp salt, and 1/2 tsp of pepper. Brown well. Drain. Add onions and garlic and cook a few minutes more. Add tomato paste, 2 cups tomato sauce, remaining salt and pepper, garlic powder, marhoram, oregano, parsley, thyme,and water. Heat until boiling, simmer for 10-15 minutes.Â
- Cook pasta noodles according to package instructions. Drain well in colander over cold running water. Lay noodles out on a sheet pans to make assembly easier.Â
- Assemble ingredients as follows: in 2 inch hotel pans that have been lightly coated with pan spray. Use 1-2 inch pan for every 25 servings.Â
- For each pan: place 3 cups of diced tomatoes and 1 cup of tomato sauce in the bottom of the pan and layer noodles, sauce and cheese and repeat until pan is full. Top with 1 cup of tomato sauce and cheese.
- Bake in a 350 degree oven for 45 minutes. Cover with foil the last 15 minutes. Let pans sit at room temperature for at least 15 minutes before cutting. Cut each pan into 25 servings.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1/4 c.
- Beef, ground, 90% lean meat / 10% fat, raw ‎ 10 Ibs., 8 oz. ‎
- Onions, raw ‎ 7 Ibs.
- Garlic, raw ‎ 1/2 c.
- Redpack Tomato Paste, 111oz Can - CS of 6 ‎ 1 qt., 1 pt. ‎
- Furmanos; 1/15OZ Tomato Sauce - Low Sodium ‎ 3 qt.
- Spices, pepper, black ground 2 tsp.
- Spices, garlic powder ‎ 1/4 c.
- Spices, marjoram, dried ‎ 2 tbsp.
- Spices, oregano, dried leaves 1/4 c.
- Spices, parsley, dried ‎ 1/2 c.
- Spices, thyme, dried leaves 1 tbsp., 1 tsp. ‎
- Salt, table ‎ 2 tbsp.
- Beverages, water, tap, municipal ‎ 3 qt., 1 pt. ‎
- Tomatoes, red, ripe, raw, year round average chopped or sliced 3 qt.
- Pasta, whole grain, 51% whole wheat, remaining enrichedsemolina, dry (Includes foods for USDA's Food Distribution Program) lasagne 2 gal., 1 qt., 1 pt. ‎
- Cheese, mozzarella, nonfat ‎ 6 Ibs., 4 oz. ‎
INSTRUCTIONS
- In a large braising pan, heat oil. Add ground beef, 1 tsp salt, and 1/2 tsp of pepper. Brown well. Drain. Add onions and garlic and cook a few minutes more. Add tomato paste, 2 cups tomato sauce, remaining salt and pepper, garlic powder, marhoram, oregano, parsley, thyme,and water. Heat until boiling, simmer for 10-15 minutes.Â
- Cook pasta noodles according to package instructions. Drain well in colander over cold running water. Lay noodles out on a sheet pans to make assembly easier.Â
- Assemble ingredients as follows: in 2 inch hotel pans that have been lightly coated with pan spray. Use 1-2 inch pan for every 25 servings.Â
- For each pan: place 3 cups of diced tomatoes and 1 cup of tomato sauce in the bottom of the pan and layer noodles, sauce and cheese and repeat until pan is full. Top with 1 cup of tomato sauce and cheese.
- Bake in a 350 degree oven for 45 minutes. Cover with foil the last 15 minutes. Let pans sit at room temperature for at least 15 minutes before cutting. Cut each pan into 25 servings.Â