Lasagna with Turkey Meat Sauce

Lasagna with Turkey Meat Sauce

1 slice

Serving Size

School Food Rocks

This recipe was developed and approved by Joe Urban

Ingredients Show More

Ingredient

50 Portions

100 Portions

Butterball Ground Turkey Spaghetti Sauce

50 Portions 6 lbs.

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

  1. Heat Turkey Spaghetti Sauce in steamer or braising pan to an internal temperature of 165° F.
  2. 2. Spray 4" hotel pans with pan coating spray
  3. 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.
  4. Repeat Step 3 two more times.
  5. Bake uncovered in a 325° F oven 20-25 minutes.
  6. Let lasagna cool for 7-10 minutes before cutting. Then, cut in 3 x 13 portions.
  7. 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. 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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