Recipe for Lasagna (Sce Mx Tomato Ba

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. USE 3 LB (2 1/4 QT) CHOPPED ONIONS (3 LB 6 OZ A.P.) ADD 1 1/2 GAL HOT WATER TO COOKED MEAT; BRING TO A BOIL. MIX 4 LB (4-NO. 2 1/2 CN) CANNED TOMATO SAUCE MIX WITH 1 TBSP BLACK PEPPER. 1 1/3 OZ (1/2 CUP CRUSHED OREGANO), 1 1/2 TSP CRUSHED BASIL, 1 TSP GROUND THYME AND 3/4 TSP GROUND RED PEPPER. ADD 1 GAL COLD WATER; MIX UNTIL
SMOOTH. ADD TO MEAT MIXTURE. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. CONTINUE COOKING 1 MINUTE, STIRRING AS NECESSARY.

2. FOLLOW PANNING INSTRUCTIONS.

3. COVER. BAKE 1 HOUR. REMOVE COVER; BAKE 10 TO 15 MINUTES.

4. 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. 2 CUPS MEAT SAUCE

5. NOODLES, FLAT AND IN ROWS

2. NOODLES, FLAT AND IN ROWS

6. 1 QT CHILLED FILLING

3. 1 QT CHILLED FILLING

7. NOODLES, FLAT AND IN ROWS

4. 1 QT MEAT SAUCE

8. 1 1/2 QT MEAT SAUCE SPRINKLE WITH PARMESAN CHEESE. FOLLOW STEPS 3 AND 4. CUT 5 BY 4. NOTE:

1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED ONIONS.

2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

3. IN STEP 2, 1 2/3 TBSP (5 CLOVES) DRY GARLIC MAY BE USED. MINCE; FRY WITH ONIONS.

4. IN STEP 3, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

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.

6. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F. ONE HOUR ON HIGH FAN, CLOSED VENT. REMOVE COVER; BAKE 10-15 MINUTES.

SERVING SIZE: 1 PIECE (8