Scribd Logo
Upload

Welcome to Scribd!

  • 3 views

    Spinach Lasagna: Meat, Fish, and Poultry No.L 009 00

    Uploaded by

    David Bradley
    This document provides a recipe for spinach lasagna. It lists all the ingredients and their weights and measures. The main ingredients are tomatoes, spinach, eggs, three types of cheese, lasagna noodles, and seasonings. It provides instructions to first make a tomato sauce and then layer the sauce and filling alternately with noodles in a pan before baking covered for 1 hour 15 minutes and then uncovered for 10-15 more minutes until the internal temperature reaches 145°F. The finished lasagna is cut into portions and held for service at 140°F or above.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Spinach Lasagna: Meat, Fish, and Poultry No.L 009 00

    Uploaded by

    David Bradley
    3 views1 page
    This document provides a recipe for spinach lasagna. It lists all the ingredients and their weights and measures. The main ingredients are tomatoes, spinach, eggs, three types of cheese, lasagna noodles, and seasonings. It provides instructions to first make a tomato sauce and then layer the sauce and filling alternately with noodles in a pan before baking covered for 1 hour 15 minutes and then uncovered for 10-15 more minutes until the internal temperature reaches 145°F. The finished lasagna is cut into portions and held for service at 140°F or above.

    Original Title

    L00900

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a recipe for spinach lasagna. It lists all the ingredients and their weights and measures. The main ingredients are tomatoes, spinach, eggs, three types of cheese, lasagna noodles, and seasonings. It provides instructions to first make a tomato sauce and then layer the sauce and filling alternately with noodles in a pan before baking covered for 1 hour 15 minutes and then uncovered for 10-15 more minutes until the internal temperature reaches 145°F. The finished lasagna is cut into portions and held for service at 140°F or above.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views1 page

    Spinach Lasagna: Meat, Fish, and Poultry No.L 009 00

    Uploaded by

    David Bradley
    This document provides a recipe for spinach lasagna. It lists all the ingredients and their weights and measures. The main ingredients are tomatoes, spinach, eggs, three types of cheese, lasagna noodles, and seasonings. It provides instructions to first make a tomato sauce and then layer the sauce and filling alternately with noodles in a pan before baking covered for 1 hour 15 minutes and then uncovered for 10-15 more minutes until the internal temperature reaches 145°F. The finished lasagna is cut into portions and held for service at 140°F or above.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 1

    MEAT, FISH, AND POULTRY No.

    L 009 00

    SPINACH LASAGNA
    Yield 100 Calories 370 cal Carbohydrates 45 g Protein 25 g Fat 12 g Portion 9-1/2 Ounces Cholesterol 89 mg Sodium 1142 mg Calcium 425 mg

    Ingredient
    ONIONS,FRESH,CHOPPED COOKING SPRAY,NONSTICK TOMATOES,CANNED,CRUSHED,INCL LIQUIDS TOMATO PASTE,CANNED WATER BAY LEAF,WHOLE,DRIED GARLIC POWDER OREGANO,CRUSHED BASIL,DRIED,CRUSHED THYME,GROUND PEPPER,RED,GROUND SUGAR,GRANULATED SALT SPINACH,CHOPPED,FROZEN EGGS,WHOLE,FROZEN NUTMEG,GROUND CHEESE,COTTAGE,LOWFAT CHEESE,MOZZARELLA,SHREDDED CHEESE,PARMESAN,GRATED NOODLES,LASAGNA,UNCOOKED CHEESE,PARMESAN,GRATED

    Weight
    3-1/8 lbs 2 oz 26-1/2 lbs 8-1/8 lbs 4-1/8 lbs 1/8 oz 5/8 oz 1/3 oz 1/3 oz 1/3 oz <1/16th oz 3-1/2 oz 1-7/8 oz 15 lbs 3 lbs 1/8 oz 11 lbs 6 lbs 14-1/8 oz 6 lbs 5-1/4 oz

    Measure
    2 qts 1 cup 1/4 cup 1/3 tbsp 3 gal 3 qts 2 cup 2 qts 4 each 2 tbsp 2 tbsp 2 tbsp 2 tbsp 1/8 tsp 1/2 cup 3 tbsp 2 gal 2-7/8 qts 1 qts 1-5/8 cup 1/3 tsp 1 gal 1-1/2 qts 1 gal 2 qts 1 qts 1 gal 2-1/2 qts 1-1/2 cup

    Issue
    3-1/2 lbs

    Method
    1 Lightly spray steam jacketed kettle and saute onions. 2 Combine sauteed onions with tomatoes, tomato paste, water, bay leaves, garlic, oregano, basil, thyme, pepper, sugar, and salt; mix well. 3 Bring to a boil; reduce heat; simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves. CCP: Hold at 140 F. or higher for use in Step 8. 4 Drain spinach. Press out excess water. Set aside for use in Step 7. 5 Add nutmeg to eggs; blend well. 6 Combine eggs with cheese; mix well. 7 Stir spinach into egg-cheese mixture. Mix lightly but thoroughly; place in shallow steam table pans. 8 PANNING INSTRUCTIONS: Arrange in layers in each pan. 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. Progressive preparation and immediate baking of the product will ensure food safety. Layer: 1. 2 cups sauce 2. Noodles, flat and in rows 3. 5-1/2 cups chilled spinach-cheese filling 4. 1 quart sauce 5. Noodles, flat and in rows 6. 5-1/2 cups chilled spinach-cheese filling 7. Noodles, flat and in rows 8. 1-1/2 quarts sauce Sprinkle with parmesan cheese. 9 Cover. Using a convection oven, bake 1-1/4 hours at 300 F. Remove cover; bake 10 to 15 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 10 Cut 5 by 4. CCP: Hold for service at 140 F. or higher.

    You might also like