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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 24 1/2 | pounds | ground turkey (browned and drained) | 12 | cups (8 fl oz) | water | 16 | cups, chopped | Onion, chopped | 17 | cups | tomato paste | 12 3/4 | cups | tomatoes canned, diced | 1 | cup | granulated sugar | 2 1/3 | tablespoons | garlic powder | 1 1/3 | teaspoons | cayenne pepper | 3 1/3 | tablespoons | salt | 6 1/3 | tablespoons | basil | 1 | tablespoon | black pepper | 2 1/3 | tablespoons | thyme, dry, ground | 8 | cups large curd (not packed) | 1% low fat cottage cheese | 4 | cups | grated parmesan | 96 | ounces | uncooked pasta noodles | 8 | cups | Fort McCoy - Scrambled Egg Mix, Liquid | 6 | tablespoons | parsley flakes | 10 | cups, shredded | mozzarella cheese |
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Steps
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Sequence
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Step
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| | 1 | THAW TURKEY UNDER REFRIGERATION.
CHOP DRY ONIONS BEFORE MEASURING.
MEAT SAUCE:
1. COOK TURKEY IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
2. ADD TOMATOES (diced), TOMATO PASTE, WATER, ONIONS, SUGAR, SALT, OREGANO, THYME,
PEPPER, BASIL, GARLIC POWDER AND RED PEPPER; BLEND WELL; SIMMER 1 HOUR.
SET ASIDE FOR USE IN STEP 4. | | 2 | FILLING:
3. COMBINE EGGS, COTTAGE CHEESE, MOZZARELLA, PARMESAN, AND PARSLEY. MIX WELL; PLACE IN PANS;COVER REFRIGERATE FOR USE IN STEP 4.
4. PANNING INSTRUCTIONS: ARRANGE IN LAYERS IN EACH PAN:
LAYER: 1. 2 1/2 CUPS MEAT SAUCE
2. NOODLES, FLAT AND IN ROWS TO COVER
3. 3 1/2 CUPS CHILLED FILLING
4. 1 QT MEAT SAUCE
5. NOODLES, FLAT AND IN ROWS
6. 3 1/2 CUPS CHILLED FILLING
7. 1 QT MEAT SAUCE
8. NOODLES, FLAT AND IN ROWS
9. 1 QT MEAT SAUCE | | 3 | SPRINKLE WITH MOZZARELLA CHEESE.
6. COVER. BAKE 1 HOUR.
UNCOVER; BAKE 10 TO 15 MINUTES.
LET STAND 10 TO 15 MINUTES TO ALLOW CHEESES TO FIRM AND EASE CUTTING. | | 4 | 7. CUT (4 X 5) AND SERVE IMMEDIATELY. | | 5 | CONVECTION OVEN: BAKE AT 300 F(HIGH FAN - CLOSED VENT). 55 MINUTES.
REMOVE COVER; BAKE 5 MINUTES.
OPTION: DURING SURGES IN FEEDING NUMBERS...USE PRE-MADE LASAGNA |
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