RECIPE FOR LASAGNA

LASAGNA
(With 30% textured vegetable protein product)
1 piece – 2 by 3 ¾ inches provides the equivalent of a 2 oz. serving of cooked lean meat.
INGREDIENTS WEIGHTS MEASURES
Onions, chopped 1 lb. 2 oz. 3 cups
Oil, or melted fat 4 oz. ½ cup
Tomato puree 5 lb. 2 ¼ qt.
Tomato paste 3 lb. 8 oz. 1 ½ qt.
Water 1 ¼
Sugar 1 ¾ oz. ¼ cup
Salt 5 ¼ oz. ½ cup
Worcestershire sauce 1 Tbsp.
Garlic powder (if desired) 2 tsp.
Ground beef 5 lb. 10 oz.
Salt 2 oz. 3 Tbsp.
Pepper 1 tsp.
Cheese, diced 7 lb. 8 oz.
Vegetable protein product 1 lb.
    (colored, unflavored)
Water 2 ¾ cups
Uncooked lasagna noodles 4 lb.
DIRECTIONS:
1.      Cook onions in fat until the onions are clear.
2.      Combine onions, puree, paste, water, sugar, and seasonings.  
Let stand covered 24 hours in refrigerator.
3.   Season meat with salt and pepper.  Brown meat lightly.  DRAIN.
4.   Blend cheese, water and vegetable protein product with meat and sauce.
5.   Pour about 1 qt. meat-cheese sauce in each of 4 greased baking pans (about 12” x 20” x 2”)
6.   Cover with a layer of noodles (about 8 per pan).  
      Repeat layers of sauce, noodles and end with   layer of sauce.
7.   Cover pans tightly with lid or foil and bake 1 hour 10 minutes at 350° F
8.   Let stand 15 to 30 minutes before cutting  for easier serving.
TIP:   A thin coating of butter or margarine keeps the cut surfaces of cheese moist.
Number of Portions 100
Size of Portion 2 oz.
Calories. 235 Iron 2.07 Mg Protein. 12.08 G 20.57%
Cholesterol 15 Mg Calcium 214.00 Mg Carbohydrates. 28.06 G 47.78%
Sodium 1045 Mg Vitamin A  206 RE Total Fat .  8.53 G 32.69%
Fiber   1.84G Vitamin C  9.36 Mg Saturated Fat. 2.57 G  9.48%