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RECIPE FOR LASAGNA

LASAGNA
(With 30% textured vegetable protein product)
1 piece – 2 by 3 ¾ inches provides the equivalent of a 2 oz. serving of cooked lean meat.
INGREDIENTSWEIGHTSMEASURES
Onions,chopped1 lb. 2 oz.3 cups
Oil,or melted fat4 oz.½ cup
Tomato puree5 lb.2 ¼ qt.
Tomato paste3 lb. 8 oz.1 ½ qt.
Water1 ¼
Sugar1 ¾ oz.¼ cup
Salt5 ¼ oz.½ cup
Worcestershire sauce1 Tbsp.
Garlic powder (if desired)2 tsp.
Ground beef5 lb. 10 oz.
Salt2 oz.3 Tbsp.
Pepper1 tsp.
Cheese,diced7 lb. 8 oz.
Vegetable protein product1 lb.
    (colored,unflavored)
Water2 ¾ cups
Uncooked lasagna noodles4 lb.
DIRECTIONS:
1.      Cook onions in fat until the onions are clear.
2.      Combine onions,puree,paste,water,sugar,and seasonings.  
Let stand covered 24 hours in refrigerator.
3.   Season meat with salt and pepper.  Brown meat lightly.  DRAIN.
4.   Blend cheese,water and vegetable protein product with meat and sauce.
5.   Pour about 1 qt. meat-cheese sauce in each of 4 greased baking pans (about 12” x 20” x 2”)
6.   Cover with a layer of noodles (about 8 per pan).  
      Repeat layers of sauce,noodles and end with   layer of sauce.
7.   Cover pans tightly with lid or foil and bake 1 hour 10 minutes at 350° F
8.   Let stand 15 to 30 minutes before cutting  for easier serving.
TIP:   A thin coating of butter or margarine keeps the cut surfaces of cheese moist.
Number of Portions100
Size of Portion2 oz.
Calories.235Iron2.07 MgProtein.12.08 G20.57%
Cholesterol15 MgCalcium214.00 MgCarbohydrates.28.06 G47.78%
Sodium1045 MgVitamin A 206 RETotal Fat . 8.53 G32.69%
Fiber  1.84GVitamin C 9.36 MgSaturated Fat.2.57 G 9.48%
July 28th,2011 | Tags: | Category:Main Dishes,Meat

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