K-12
Baked Penne Pasta with Turkey Meat Sauce
Lasagna with Turkey Meat Sauce
1
slice
Serving Size
This recipe was developed and approved by Joe Urban
For this tasty and easy-prep recipe, layer lasagna noodles with Ground Turkey Spaghetti Sauce and mozzarella cheese, then garnish each serving with parsley and parmesan cheese.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Bongards Mozzarella/Provolone Feather Shred • 5#
50 Portions 2 lbs., 5 oz.
100 Portions
Pasta, Lasagne, Wavy, 100% Whole Grain, 12113.25oz, Barilla, 1000011984
50 Portions 2 lbs., 8 oz.
100 Portions
Directions Show More
- Heat Turkey Spaghetti Sauce in steamer or braising pan to an internal temperature of 165° F.
- 2. Spray 4" hotel pans with pan coating spray
- In each pan, layer lasagna as follows: 1. Layer 1: Pour 1 qt of Turkey Spaghetti Sauce in pan, spread evenly. 2. Layer 2: Cover with a layer of 8 lasagna noodles, lengthwise in pan. 3. Layer 3: Sprinkle 3 cups of mozzarella cheese on top.
- Repeat Step 3 two more times.
- Bake uncovered in a 325° F oven 20-25 minutes.
- Let lasagna cool for 7-10 minutes before cutting. Then, cut in 3 x 13 portions.
- Serving Size: 1 piece
CCP: Record time and internal temperature of product when received on daily log. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
Preparation
Same Day Service Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination. Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded. Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
Nutrients per Serving Show More
Calories 329.889
Saturated Fat 7.348 gm
Trans Fat 0.000 gm
Total Fat 10.285* gm
Cholesterol 54.118m
Calcium 222.108 mg
Total Dietary Fiber 4.635 gm
Iron 5.534mg
Sodium 371.500 mg
Potassium 190.410* mg
Sugars 3.021 gm
Carbohydrate 25.713 gm
Vitamin A N/A*;u
Vitamin C N/A* mg
Protein 18.382 gm
Vitamin D 0.000* mcg
Component
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