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Simple Saucy Beef Lasagna
RecipeBeef Cuts
Simple Saucy Beef Lasagna
Mozzarella and American cheeses melted on top of noodles and ground beef with a tasty tomato sauce.
Yield: 100 portions
1. Place ground beef in steam kettle. Cook beef until no longer pink, using kettle whip to break beef up into 1/4 to 1/2-inch crumbles. Turn off heat.

2. Thoroughly drain fat from beef by pulling whip through beef in circular motion and then zig-zag-stir through all sections of beef.
Ground Beef (IMPS/NAMP 136)12 pounds
3. Add enough water just to cover beef. Stir by pulling whip through beef in circular motion and then zig-zag-stir through all sections of beef.

Thoroughly drain fat and liquid from beef, repeating zig-zag-stir procedure.
Hot water1 gallon
4. Break noodles into thirds; add to beef.
Lasagna noodles, uncooked5 1/2 pounds
5. Add water, tomatoes, tomato paste, dehydrated onions, parsley, basil, garlic powder, oregano, marjoram, pepper, brown sugar and Worcestershire sauce; mix well.

Bring to a boil. Reduce heat to low; simmer 30 to 40 minutes or until noodles are tender and sauce is thick, stirring occasionally.
Water2 gallons
Canned whole tomatoes, undrained, chopped2 no. 10 cans
Tomato paste1/2 no. 10 can
Dehydrated minced onion2 cups
Dried parsley flakes2/3 cup
Dried basil1/2 cup
Garlic powder1/3 cup
Dried oregano1/3 cup
Dried marjoram2 tablespoons
Ground black pepper1 tablespoon
Brown sugar1 tablespoon
Worcestershire sauce1 tablespoon
6. Spread 1/10 of the noodle/beef mixture evenly in bottom of each of five 20 x 12 x 2-1/2-inch steam table pans. Top with 1/10 of cheese.

Repeat layers once, using remains of noodle/beef mixture and cheeses. Cover pans with layer of parchment, then with aluminum foil.

7. Conventional oven: 350°F; convection oven: 300°F. Bake in preheated oven, covered, 30 minutes or until hot.

8. Remove from oven; let stand 20 minutes before cutting. Cut each pan into 20 pieces, 4 x 3 inches each.
Part skim mozzarella cheese, sliced4 pounds
Processed American cheese, shredded3 pounds

Nutrition information per serving: 330 calories; 14 g fat(7 g saturated fat; 5 g monounsaturated fat); 60 mg cholesterol; 427 mg sodium; 28 g carbohydrate; 2.9 g fiber; 22 g protein; 6.5 mg niacin; 0.2 mg vitamin B6; 1.6 mg vitamin B12; 2.5 mg iron; 14.0 mg selenium; 3.8 mg zinc; 41.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of fiber, vitamin B6 and iron
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