Posted by Chef David on 7/21/2011, 6:58 pm, in reply to "Birthday Party"
216.121.211.31
Id do one or the other...kind of redundant having two pastas. Easier to do Lasagna ahead.
* Exported from MasterCook *
Lasagna
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds ground beef (AP)
12 ounces onions -- finely chopped
2 cloves minced garlic
3 quarts tomato sauce
1 quart tomato paste
1 teaspoon black pepper
1 teaspoon dried basil -- crumbled
1 tablespoon dried oregano -- crumbled
40 ounces lasagna noodles
2 gallons boiling water
2 ounces salt
2 tablespoons vegetable oil
40 ounces mozzarella cheese -- shredded
6 ounces parmesan cheese -- grated
40 ounces ricotta cheese or cottage cheese -- dry or drained
Cook beef, onion, and garlic until meat reaches an internal temperature of 155°F. Drain off fat.
Add tomato and seasonings to meat. Simmer for about 30 minutes, stirring occasionally.
Cook noodles according to directions on p. 369. Store in cold water to keep noodles from sticking. Drain when ready to use.
Combine cheeses. Arrange in two greased 12x20x2-inch counter pans in layers in the following order:
Meat sauce, 1 qt
Noodles, overlapping, 1 lb 12 oz
Cheeses, 1 lb 4 oz.
Repeat sauce, noodles, and cheese. Spoon remainder of meat sauce on top.
Bake at 350°F for 45 minutes - 1 hour. Let stand 15-20 minutes before cutting. Cut 4x6.
Source:
"Pasta Recipes"
Copyright:
"© 2004 by Prentice-Hall, Inc."
Yield:
"2 pans 12x20x2 inches"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 375 Calories; 19g Fat (45.8% calories from fat); 23g Protein; 28g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 1223mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
1 1/2 oz (3/4 cup) dehydrated onions, rehydrated in 1 cup water, may be substituted for fresh onions.
Nutr. Assoc. : 3256 0 0 0 0 0 0 0 0 0 0 0 0 0 1268
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