Meat Lasagna

Instructions

Yields

• Ground beef, cooked and drained: 74%
• Onions, small dice, cooked: 78%
• Bell peppers, small dice, cooked: 73%
• Mushrooms, thin sliced, cooked: 43%
• Zucchini, small dice, cooked: 86%
• Broccoli, small florets, cooked: 81%

Pre-Preparation

1. Wash all produce thoroughly under running water.
2. Wash and small dice onions, peppers, and zucchini.
3. Wash and thinly slice mushrooms.
4. Wash and cut broccoli into small florets.
5. Mince garlic.
6. Preheat the oven to 375°F.

Cook the meat

1. Sauté ground beef in a pan or tilt skillet, breaking apart with a bench scraper or metal spatula, until it reaches 155°F for 15 seconds.
2. Drain and set aside.
3. If using another day, cool properly: to 70°F within 2 hours and to 41°F or less within 4 hours.

Prepare the red sauce

1. In a large stockpot over medium-low heat, warm the first amount of oil and sauté onions until soft.
2. Add garlic, diced bell peppers, and red pepper flakes; cook until soft.
3. Stir in tomato paste.
4. Add tomato sauce, dried basil, dried oregano, the first salt amount, and the first black pepper amount.
5. Bring to a simmer and reduce for about 30 minutes, stirring occasionally.
6. Blend with an immersion blender until smooth. Thin with water if needed.
7. If using another day, cool properly: to 70°F within 2 hours and to 41°F or less within 4 hours.

Prepare the cheese filling

1. Set aside cheese for topping: 6 cups of mozzarella mixed with 2.5 cups of parmesan per pan.
2. In a container, combine the remaining cheeses (cottage, parmesan, mozzarella) with parsley, granulated garlic, and the second amount of black pepper; mix until uniform.
3. If using another day, cover, label, date, and refrigerate.

Prepare the vegetable medley

1. Heat the second amount of oil in a sauté pan or skillet.
2. Sauté mushrooms until browned and the moisture has cooked off.
3. Add zucchini and sauté until lightly browned.
4. Add broccoli florets and the second salt amount; sauté about 2 minutes more. Cool.

Preparation (assembly per pan, bottom to top; about 12.36 lb per pan)

1. Coat hotel pans with pan spray.

   • Layer 1: 1 cup red sauce spread thinly over the pan.

   • Layer 2: Place two half sheets of pre-cooked noodles (press into sauce, leave small gaps between sheets).
   • Layer 3: 3 1/4 cups cheese mixture.
   • Layer 4: cooked ground beef (about 2 cups).
   • Layer 5: cooled vegetable medley.
   • Layer 6: 3 cups of red sauce spread evenly.
   • Layer 7: two half sheets of pre-cooked noodles.
   • Layer 8: 3 1/4 cups cheese mixture.
   • Layer 9: two half sheets of pre-cooked noodles.
   • Layer 10: 2 cups of red sauce spread evenly.
   • Layer 11: 2 cups cheese topping mixture.
2. Cover pans with greased parchment, then foil.
3. Bake at 375°F until the lasagna reaches 165°F for 15 seconds, about 45 minutes.
4. Uncover and finish until the cheese is browned, about 5 minutes.
5. Rest about 10 minutes.
6. Cut 4 by 6 for 24 servings per pan.
7. Hold hot until service at 140°F or higher.

Serving
Serving = 1 piece (8.24 oz)

Recipe Source
Live Well

We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.