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Receta Lasagna (Pizza Sauce Canned)

Name: Lasagna (Pizza Sauce Canned)
Ingredients: 12 lb BEEF Grnd FZ; 3 3/4 lb CHEESE MOZZARELLA; 3/8 lb CHEESE GRATED 1LB; 1 lb CHEESE GRATED 1LB; 30 x Large eggs SHELL; 11 lb COTTAGE CHEESE 5 LB; 3/4 tsp GARLIC DEHY GRA; 3 lb ONIONS DRY; 4 ounce PARSLEY FRESH; 6 lb LASAGNA NOODLE; 26 lb SOUP TOMATO VEG #2 1/2; 3/4 tsp PEPPER RED Grnd; 1 1/2 tsp BASIL SWEET Grnd; 3/4 ounce OREGANO Grnd; 1 tsp THYME Grnd

de Global Cookbook

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Raciónes: 12

Ingredientes

12 lb BEEF Grnd FZ
3 3/4 lb CHEESE MOZZARELLA
3/8 lb CHEESE GRATED 1LB
1 lb CHEESE GRATED 1LB
30 x Large eggs SHELL
11 lb COTTAGE CHEESE 5 LB
3/4 tsp GARLIC DEHY GRA
3 lb ONIONS DRY
4 ounce PARSLEY FRESH
6 lb LASAGNA NOODLE
26 lb SOUP TOMATO VEG #2 1/2
3/4 tsp PEPPER RED Grnd
1 1/2 tsp BASIL SWEET Grnd
3/4 ounce OREGANO Grnd
1 tsp THYME Grnd

Direcciones

PAN: 12 BY 20 BY 2 1/2" STAM TABLE PAN TEMPERATURE: 350F. OVEN
1. COOK BEEF IN ITS OWN FAT Till BEEF LOOSES IT PINK COLOR, STIRRING TO BREAK APART. DRAIN Or possibly SKIM OFF EXCESS FAT. Add in ONIONS; SAUTEE 3 Min.
2. USE 26 LB 4 Ounce (3 GAL Or possibly 4-NO.10 CN) CANNED PIZZA SAUCE. STIR IN 1 TBSP BLACK PEPPER, 2/3 Ounce (1/4 C.) CRUSHED OREGANO, 1/2 TSP CRUSHED BASIL, 1 TSP Grnd THYME, 3/4 TSP Grnd RED PEPPER, 3/4 TSP DEHYDRATED GARLIC Or possibly 3 CLOVES-1 TBSP Chopped GARLIC INTO PIZZA SAUCE.
Add in TO BEEF Mix. SIMMER 20 Min. SKIM OFF EXCESS FAT. SET ASIDE FOR USE IN STEP 5.
3. COMBINE Large eggs, CHEESES, AND PARSLEY. MIX WELL; PLACE IN SHALLOW PANS; Chill FOR USE IN STEP
4.
4. FOLLOW PANNING INSTRUCTIONS.
5. COVER. BAKE ONE HOUR. REMOVE COVER; BAKE 10-15 Min.
6. CUT AND SEVE IMMEDIATELY.
PANNING INSTRUCTIONS: ARRANGE IN LAYERS IN EACH PAN.
NOTE: DURINGPANNING REMOVE SMALL AMOUNTS OF FILLING FROM REFRIGERATION AT A TIME.
ENSURE ENTIRE PANNING PROCEDURES DOES NOT EXCEED 3 Hrs TOTAL TIME BETWEEN TEMPERATURES OF 40F.-140F. LAYER: 1. 3 C. MEAT SAUCE 5. NOODELS, FLAT AND IN ROWS
2. NOODLES, FLAT AND IN ROWS 6. 1 Quart CHILLED FILLING
3. 1 Quart CHILLED FILLING
7. NOODELS, FLAT AND IN ROWS
4. 1 Quart MEAT SAUCE
8. 1 1/2 Quart MEAT SAUCE SPRINKLE WITH PARMESAN CHEESE. FOLLOW STEPS 5 AND 6. CUT 5 BY 4.
NOTE:
1. IN STEP 1, 4 LB 7 Ounce DRY ONIONS A.P. WILL YIELD 4 LB Minced ONIONS.
2. IN STEP 1, 8 Ounce (2 2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
3. 5 LB 2 Ounce (1 1/4-NO.10 CN) CANNED PIZZA BLEND MAY BE USED FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE. USE ONLY IN PANNING.
4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300F. 1 HOUR ON HIGH FAN, CLOSED VENT. REMOVE COVER; BAKE 10-15 Min.
SERVING SIZE: CUT 5 BY 4