Title: Lasagna
Categories:
Yield: 100 Servings

12 lb BEEF GROUND FZ
3 3/4 lb CHEESE MOZZARELLA
1 lb CHEESE GRATED 1LB
6 oz CHEESE GRATED 1LB
30 EGGS SHELL
11 lb COTTAGE CHEESE 5 LB
7 7/16 lb TOMATO PASTE #2 1/2
lb GARLIC DEHY GRA
19 1/8 lb TOMATOES # 10 CAN
6 tb PARSLEY DEHY #2 1/2
4 lb ONIONS DRY
6 lb LASAGNA NOODLE
1 tb PEPPER BLACK 1 LB CN
1 ts PEPPER RED GROUND
2 3/4 tb BASIL SWEET GROUND
3/4 c OREGANO GROUND
1 tb THYME GROUND

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:

1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. ADD ONIONS; SAUTE' 3 MINUTES.

2. ADD PEPPER, OREGANO, THYME, RED PEPPER, GARLIC AND BASIL; CONTINUE TO
COOK 5 MINUTES LONGER.

3. ADD TOMATOES AND TOMATO PASTE TO MEAT MIXTURE. BLEND WELL; SIMMER 1
HOUR. SKIM OFF EXCESS FAT. SET ASIDE FOR USE IN STEP 5.

4. COMBINE EGGS, CHEESE, AND PARSLEY. MIX WELL; PLACE IN SHALLOW PANS;
REFRIGERATE FOR USE IN STEP 5.

5. FOLLOW PANNING INSTRUCTIONS.

6. COVER. BAKE 1 HOUR.

7. CUT AND SERVE IMMEDIATELY.
:
**ALL NOTES ARE PER 100 PORTIONS.
PANNING INSTRUCTIONS: ARRANGE IN LAYERS IN EACH PAN. NOTE: 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.
LAYER: 1. 3 CUPS MEAT SAUCE 5. NOODLES, FLAT AND IN ROWS

2. NOODLES, FLAT AND IN ROWS 6. 1 QT CHILLED FILLING

3. 1 QT CHILLED FILLING 7. NOODLES, FLAT AND IN ROWS

4. 1 QT MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE
SPRINKLE WITH PARMESAN CHEESE. FOLLOW STEPS 6 AND 7. CUT 5 BY 4.
:

NOTE: 1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB
CHOPPED ONIONS.

NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 2, 1 2/3 TBSP (5 CLOVES) DRY GARLIC MAY BE USED.
MINCE; FRY WITH ONIONS.

NOTE: 4. IN STEP 3, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY
BE USED.

NOTE: 5. 5 LB 2 OZ (1 1/4-NO. 10 CN) CANNED PIZZA BLEND CHEESE MAY BE
USED FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE. USE ONLY IN
PANNING.

NOTE: 6. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 1 HOUR
ON HIGH FAN, CLOSED VENT. REMOVE COVER; BAKE 10 TO 15 MINUTES.

Recipe Number: L02500

SERVING SIZE: 1 PIECE (9

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.