4 Layer Whole Grain Beef & Cheese Lasagne

Spanish version 2015-01-08

Barilla® Whole Grain Lasagne noodles provides the base for a speed scratch lasagne. The noodles cook right in the oven with seasoned USDA marinara, USDA beef crumbles and USDA Lite mozzarella. This recipe makes 4 full deep steam table pans.

Same Day Service HACCP Process #2

Ingredients

  • 7 Pounds Barilla® Whole Grain Lasagna Noodles (128 Pieces)
  • 7 Pounds USDA Beef Crumbles, Material #100134
  • 2 Cups Italian Seasoning Mix, Salt Free
  • 6 Pounds 4 Ounces Frozen Diced Pepper and Onion Mix
  • 4 - #10 Cans USDA Marinara (Spaghetti Sauce), Material #100334
  • 1 - #10 Can USDA Diced Tomatoes and Juice, Material #100329
  • 6 Pounds USDA Lite Mozzarella, Shredded, Material #100034
  • 12 Ounces Parmesan Cheese
  • 1 Ounce Pan Spray

Instructions

Step 1

Prior To Day of Service:

Pre-Prep: Pull beef crumbles from freezer.
Open case and place bags on sheet pan.
Place beef crumbles on lowest shelf in cooler to thaw overnight.

CCP: Hold below 41°F

Step 2

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull Barilla whole grain lasagne noodles,marinara, diced tomatoes and spices from dry storage.
Pull 4 full deep pans and pan spray.
Wipe off lids of cans, open cans and discard lids carefully.

Step 3

Prep: Pull thawed beef crumbles, mozzarella cheese and parmesan cheese from cooler.
Pull diced peppers and onions from freezer.
Place beef crumbles in a large mixing bowl.
Wash hands thoroughly and cover with gloves.
Add 1/2 cup Italian Seasoning to the beef.
Mix well.
Fold in the diced tomatoes and juice to the crumbles.
Fold in the diced peppers and onions.

CCP: Prepare foods at room temperature in two hours or less.

Step 4

Prep: Wash hands thoroughly.
Pour tomato sauce into 4 gallon container.
Add 1.5 cups Italian Seasoning Mix.
Whisk well.
Spray the full pans generously.
Set up assembly line.
Wash hand thoroughly.

Step 5

Spread 3 cups of seasoned marinara in bottom of each full pan.
Top with 8 lasagne noodles.
Add 1 lb. 10.5 oz. (26.5 oz.) of meat mixture.
Top with 8 oz. of shredded mozzarella.
Pour 2 cups of marinara over cheese.

Step 6

Add 8 lasagne noodles.
Top with 1 lb. 10 oz. (26 oz.) of meat mixture.
Top with 8 ounces of shredded mozzarella.
Pour 2 cups of marinara over cheese.

Step 7

Add 8 lasagne noodles.
Top with 1 lb. 10 oz. (26 oz) of meat mixture.
Top with 8 ounces of shredded mozzarella.
Pour 2 cups of marinara over cheese.

Step 8

Add 8 lasagne noodles.
Top with 3 cups of marinara.
Sprinkle on 3 oz. of grated parmesan cheese.
Cover pans tightly with sprayed foil.

Step 9

Cook: Bake covered pans of lasagne in 325°F preheated convection oven for 1 hour and 15 minutes or until an internal temperature of 165°F is reached.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.

SOP: Batch cook as necessary to insure best end product and nutritional.

Step 10

Hold: Place trays in warming cart and hold above 135°F until service.

CCP: Hold above 135°F

Step 11

Serve: Cut each pan into a 8 x 3 portions, 24 servings per pan.
Follow the noodles for easy portioning.
Each serving is 10 Ounces or 284 Grams.

CCP: Hold above 135°F

Step 12

Production Note: Each pan of lasagne contains 32 lasagna noodles, 3 quarts of marinara, 4 lb. 14.5 oz. of beef crumble mixture and 1.5 lb. of mozzarella cheese.
Thaw crumbles prior to use.
Use onions and peppers from a frozen state.

Each serving provides 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternative, 1/2 cup red/orange vegetable and 1/8 cup other vegetable.

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 10 oz. (284 g)
Servings Per Container 24

Amount Per Serving
Calories 350
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 5.7g
29%
Trans Fat 0g
Cholesterol 36mg
12%
Sodium 468mg
20%
Total Carbohydrate 40g
13%
Dietary Fiber 6.2g
25%
Sugars 9g
Protein 19.5g
39%

Vitamin A 55%
Vitamin C 26%
Calcium 27%
Iron 25%
Allergy Information: Wheat, Soy, Milk
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.