Recipe courtesy of Miami Dade County Public Schools, Department of Food and Nutrition Services.
Pan size: 12 x 20 x 2 ½
Pans required: 2
1 roll-up with sauce = 2 M/MA and 1 grain/bread
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Recipe Yield: 36 Elementary servings/18 Secondary servings
Servings per pan: 18 Elementary/9 Secondary
Elementary Portion Size: 1 roll-up with sauce
Secondary Portion Size: 2 roll-ups with sauce
6 lbs WG lasagna roll-ups
8 oz Mozzarella cheese (frosen), shredded
Meat Sauce:
12 lbs ground beef/turkey **CCP: Thawed under refrigeration.
Omit meat for meatless/vegetarian sauce.
1 lb onions, fresh chopped
1 ½ cans (#10) or 9 lbs 12 ozs spaghetti sauce (premade)
1 #10 can salsa (USDA) - optional
4 lbs 8 oz Tomato paste
3 qts water
1 Tb sugar, granulated
2 oz salt
1 Tb + 1 tsp oregano, dried
1 tsp basil, dried
1 Tb garlic powder (½oz)