Recipe designed for High School Lunch Menu to feed approximately 120 people
Quantity
3
Quantity Unit
full size bun pans
Prep Time (minutes)
45
Cook Time (minutes)
45
Ready In (minutes)
90
Ingredients
Amount
Measure
Ingredient
54
noodles
lasagna noodles
4
packages
large jar/can spaghetti sauce (#10 cans)
10
pounds
Beef, ground, 80% lean meat / 20% fat, browned
6
cups (not packed)
cottage cheese fat free
10
cups, shredded
Cheese, mozzarella, low sodium
6
cups, shredded
shredded cheddar cheese
Steps
Sequence
Step
1
Brown Ground Beef in large stock pot at medium heat, drain grease. Return to stove, add Spaghetti Sauce, cottage cheese and any additional seasonings desired (eg-granulated garlic, onion powder, etc.)-try to avoid adding additional salt. Simmer on low heat until mixture reaches temperature of 165 degrees. Remove from heat and set aside.
2
While browning ground beef, fill large stock pot with water until about 3/4 full, add a tablespoon of cooking oil and a little salt and bring water to a full boil. When water has reached a full boil add two packages of Lasagna noodles (9 noodles per package) and allow to cook approximately 8-10 mins. (the noodles should not be completely cooked, however they should be slightly stiff but bendable without breaking like a stick of chewing gum). Once cooked, remove from heat and drain noodles and rinse with cold water. Set off to side.
3
Spray large full size bun pan with non stick cooking spray and assemble Lasagna in layers. 1st-thin layer of sauce to coat bottom of pan. 2nd-single layer of cooked noodles. 3rd-another layer of sauce. 4th-a layer of Mozerella/Cheddar cheese, then layer of noodles, sauce, cheese. You should have two layers of (noodles, sauce, cheese). Once complete, cover pan and put lasagna in convection oven. Bake at 325 degrees for 30 mins. Remove covering, return to oven and bake an additional 10 mins at 400. Each pan should yield at least 45-50 3x2 squares of lasagna.
