| 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% | ||||||||||