Lasagna (sce mx tomato ba

100 Servings

Ingredients

Quantity Ingredient
1 gallon WATER; COLD
1½ gallon WATER; HOT
12 pounds BEEF GROUND FZ
3¾ pounds CHEESE MOZZARELLA
6 ounces CHEESE GRATED 1LB
1 pounds CHEESE GRATED 1LB
2½ Dozen EGGS SHELL
11 pounds COTTAGE CHEESE 5 LB
3 pounds ONIONS DRY
6 pounds LASAGNA NOODLE
4 pounds SOUP TOMATO VEG #2 1/2
1 teaspoon PEPPER BLACK 1 LB CN
¾ teaspoon PEPPER RED GROUND
1½ teaspoon BASIL SWEET GROUND
½ cup OREGANO GROUND
1 tablespoon THYME GROUND
3.  1 QT CHILLED FILLING 7. NOODLES, FLAT AND IN ROWS
4.  1 QT MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE
5.  5 LB 2 OZ (1 1/4-NO. 10 CN) CANNED PIZZA BLEND CHEESE MAY BE USED

Directions

PAN: 12 BY 20 BY 2½-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. USE 3 LB (2 ¼ QT) CHOPPED ONIONS (3 LB 6 OZ A.P.) ADD 1 ½ GAL HOT WATER TO COOKED MEAT; BRING TO A BOIL. MIX 4 LB (4-NO. 2 ½ CN) CANNED TOMATO SAUCE MIX WITH 1 TBSP BLACK PEPPER. 1 ⅓ OZ (½ CUP CRUSHED OREGANO), 1 ½ TSP CRUSHED BASIL, 1 TSP GROUND THYME AND ¾ TSP GROUND RED PEPPER. ADD 1 GAL COLD WATER; MIX UNTIL

SMOOTH. ADD TO MEAT MIXTURE. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. CONTINUE COOKING 1 MINUTE, STIRRING AS NECESSARY.

2. FOLLOW PANNING INSTRUCTIONS.

3. COVER. BAKE 1 HOUR. REMOVE COVER; BAKE 10 TO 15 MINUTES.

4. 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. 2 CUPS MEAT SAUCE 5. NOODLES, FLAT AND IN ROWS 2. NOODLES, FLAT AND IN ROWS 6. 1 QT CHILLED FILLING SPRINKLE WITH PARMESAN CHEESE. FOLLOW STEPS 3 AND 4. CUT 5 BY 4.

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

2. IN STEP 1, 8 OZ (2 ⅔ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

3. IN STEP 2, 1 ⅔ TBSP (5 CLOVES) DRY GARLIC MAY BE USED. MINCE; FRY WITH ONIONS.

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

FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE. USE ONLY IN PANNING.

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

Recipe Number: L02501

SERVING SIZE: 1 PIECE (8

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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