4 Layer Whole Grain Beef & Cheese Lasagne

Spanish version 2015-01-08
  • Servings : 96
  • Prep Time : 60m
  • Cook Time : 1:15 h
  • Ready In : 2:15 h

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


  • 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


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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Chef Recommended Cuts
  • Whole Grain Lasagne
Related Recipes:
  • Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette

  • Barilla Gluten Free Penne with Roasted Almond and Arugula Pesto

  • Barilla Gemelli with Caramelized Vidalia Onions, Butternut Squash & Pesto

  • Gluten Free Oven Ready Lasagna with Leeks, Corn and Gruyere

  • Barilla Chickpea Penne Pasta Salad with Watermelon, Asparagus and Feta

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
Saturated Fat 5.7g
Trans Fat 0g
Cholesterol 36mg
Sodium 468mg
Total Carbohydrate 40g
Dietary Fiber 6.2g
Sugars 9g
Protein 19.5g

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.