Meat Lasagna

Instructions

Pre-Preparation

Recipe souce: Live Well

Ground beef yields: 74%
Onions, small dice yield 78%
Green peppers, small dice yield: 73%
Mushrooms, thin sliced yield 43%
Zucchini, small dice yields 86%
Broccoli, small florets yields 81%

1. Washing and small dice onions, peppers, and zucchini.
2. Wash and thinly slice the mushrooms.
3. Wash and cut broccoli into small florets.
4.Mince garlic.
5. Preheat the oven to 375 degrees F.

Cook the meat:
1. Saute beef in a pan or skillet, breaking apart with a bench scrape or metal spatula until it reach 155 degrees F for 15 seconds.
2. Drain and set aside.
3. If using another day, cool properly (down to 70 degrees F in 2 hours, down to 40 degrees F or below in 4 hours).

Prepare the Red Sauce:
1. In a large stockpot, over med-low flame, heat oil (first ingredient amount) and saute onions until soft.
2. Add garlic, diced bell peppers, and red pepper flakes. Cook until soft.
3. Add tomato paste and stir to combine.
4. Add tomato sauce, dried basil, dried oregano, salt (first ingredient amount), and black pepper (first ingredient amount).
5. Bring all to a simmer and reduce while stirring occasionally, about 30 minutes.
6. Blend thoroughly with an immersion blender. Sauce should be thin. If not, add some water to thin out.
7. If using another day, properly cool sauce (down to 70 degrees F in 2 hours, down to 40 degrees F or below in 4 hours).

Prepare Cheese Filling:
1. Set aside cheese for topping: 6 cups of mozzarella mixed with 2.5 cup parmesan cheese per one pan.
2. In a container, combine rest of the cheese (cottage cheese, parmesan, and mozzarella) and parsley, granulated garlic, and black pepper (second ingredient amount).
3. If using another day, store covered, labeled and dated in walk-in.

Prepare Vegetable Medley:
1. Heat oil (second ingredient amount) in saute pan or skillet.
2. Saute mushrooms until browned and all moisture has been cooked out.
3. Add zucchini and saute until slightly browned.
4. Add broccoli florets and salt (second ingredient amount) and saute for 2 minutes more. Cool.

Preparation

Assembly per pan, bottom to top. (12.36 lbs. per pan).
1. Coat your hotel pans with pan spray.
2. Layer 1: 1 cup red sauce, thin layer spread across pan.
3. Layer 2: lay 2, 1/2 sheets of pre cooked noodles (press into sauce, leave space in between).
4. Layer 3: 3 1/4 cups cheese mixture.
5. Layer 4: Cooked ground beef (about 2 cups).
6. Layer 5: Cooled vegetable mixture.
7. Layer 6: 3 cups red sauce spread evenly.
8. Layer 7: lay 2, 1/2 sheets of pre cooked noodles (press into sauce, leave space in between).
9. Layer 8: 3 1/4 cups cheese mixture.
10. Layer 9: lay 2, 1/2 sheets of pre cooked noodles (press into sauce, leave space in between).
11. Layer 10: 2 cups red sauce spread evenly.
12. Layer 11: 2 cups cheese topping mixture.
13. Cover hotel pans with greased parchment paper and then aluminum foil.
14. Bake until lasagna reaches 165 degrees F for 15 seconds, about 45 minutes.
15. Uncover and finish in the oven until cheese is browned. About 5 minutes.
16. Let it rest for about 10 minutes.
17. Cut into 4x6 for 24 servings per pan.
18. Hot hold until service.

Serving

Serving = 1 Piece (8.24oz.)