Name: Lasagna
Ingredients: 12 lb BEEF GROUND FZ; 3 3/4 lb CHEESE MOZZARELLA; 1 lb CHEESE GRATED 1LB; 6 oz CHEESE GRATED 1LB; 30 EGGS SHELL; 11 lb COTTAGE CHEESE 5 LB; 7 7/16 lb TOMATO PASTE #2 1/2; lb GARLIC DEHY GRA; 19 1/8 lb TOMATOES # 10 CAN; 6 tb PARSLEY DEHY #2 1/2; 4 lb ONIONS DRY; 6 lb LASAGNA NOODLE; 1 tb PEPPER BLACK 1 LB CN; 1 ts PEPPER RED GROUND; 2 3/4 tb BASIL SWEET GROUND; 3/4 c OREGANO GROUND; 1 tb THYME GROUND; 3. 1 QT CHILLED FILLING 7. NOODLES, FLAT AND IN ROWS; 4. 1 QT MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs			100	Servings

INGREDIENTS

12	lb	BEEF GROUND FZ
3 3/4	lb	CHEESE MOZZARELLA
1	lb	CHEESE GRATED 1LB
6	oz	CHEESE GRATED 1LB
30		EGGS SHELL
11	lb	COTTAGE CHEESE 5 LB
7 7/16	lb	TOMATO PASTE #2 1/2
	lb	GARLIC DEHY GRA
19 1/8	lb	TOMATOES # 10 CAN
6	tb	PARSLEY DEHY #2 1/2
4	lb	ONIONS DRY
6	lb	LASAGNA NOODLE
1	tb	PEPPER BLACK 1 LB CN
1	ts	PEPPER RED GROUND
2 3/4	tb	BASIL SWEET GROUND
3/4	c	OREGANO GROUND
1	tb	THYME GROUND
3. 1	QT	CHILLED FILLING 7. NOODLES, FLAT AND IN ROWS
4. 1	QT	MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  350 F. OVEN
  :
1.  COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO
BREAK APART.  DRAIN OR SKIM OFF EXCESS FAT.  ADD ONIONS; SAUTE' 3 MINUTES.
2.  ADD PEPPER, OREGANO, THYME, RED PEPPER, GARLIC AND BASIL; CONTINUE TO
COOK 5 MINUTES LONGER.
3.  ADD TOMATOES AND TOMATO PASTE TO MEAT MIXTURE.  BLEND WELL; SIMMER 1
HOUR.  SKIM OFF EXCESS FAT.  SET ASIDE FOR USE IN STEP 5.
4.  COMBINE EGGS, CHEESE, AND PARSLEY.  MIX WELL; PLACE IN SHALLOW PANS;
REFRIGERATE FOR USE IN STEP 5.
5.  FOLLOW PANNING INSTRUCTIONS.
6.  COVER.  BAKE 1 HOUR.
7.  CUT AND SERVE IMMEDIATELY.
  :
**ALL NOTES ARE PER 100 PORTIONS.
PANNING INSTRUCTIONS:  ARRANGE IN LAYERS IN EACH PAN.  NOTE:  DURING
PANNING REMOVE SMALL AMOUNTS OF FILLING FROM REFRIGERATION AT A TIME.
ENSURE ENTIRE PANNING PROCEDURE DOES NOT EXCEED 3 HOURS TOTAL TIME
BETWEEN TEMPERATURES OF 40 F. TO 140 F.
LAYER:  1.  3 CUPS MEAT SAUCE           5.  NOODLES, FLAT AND IN ROWS
2.  NOODLES, FLAT AND IN ROWS   6.  1 QT CHILLED FILLING
SPRINKLE WITH PARMESAN CHEESE.  FOLLOW STEPS 6 AND 7.  CUT 5 BY 4.
  :
NOTE:  1.  IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB
CHOPPED ONIONS.
NOTE:  2.  IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
NOTE:  3.  IN STEP 2, 1 2/3 TBSP (5 CLOVES) DRY GARLIC MAY BE USED.
MINCE; FRY WITH ONIONS.
NOTE:  4.  IN STEP 3, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY
BE USED.
NOTE:  5.  5 LB 2 OZ (1 1/4-NO. 10 CN) CANNED PIZZA BLEND CHEESE MAY BE
USED FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE.  USE ONLY IN
PANNING.
NOTE:  6.  IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 1 HOUR
ON HIGH FAN, CLOSED VENT.  REMOVE COVER; BAKE 10 TO 15 MINUTES.
Recipe Number: L02500
SERVING SIZE: 1 PIECE (9
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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