Jessica Holden

Weights and Volume Project

LASAGNA
Yield: 48 portions or 2 pans 12 x 20 x 2 inches
Oven temp : 350 degrees F
Bake : 45 min to 1 hour

Portion: 6 oz

Ingredients

Amount of Current Recipe

Amounts after Conversion

to Volume

Ground Beef

5 lb AP

10 cups

3 lb EP

6 cups

Onions, finely chopped (EP)

2lb 12 oz

8 cups

Garlic, minced (EP)

1 oz

3 TBSP

Tomatoes, chopped

3 qt

12 cups

Tomato Puree

3 cups

3 cups

Tomato paste

4.5 cups

4.5 cups

Salt

2 oz

3 TBSP

Pepper, black

1 tsp

1 tsp

Basil leaves, dried

3 TBSP

3 TBSP

Oregano leaves, dried

3 TBSP

3TBSP

Parsely, chopped (fresh

1 oz

1 cup

Frozen Lasagna sheets

3lb 8 oz

14 sheets

Mozzarella cheese, shredded

4lb

15 cups

Parmesan cheese, grated

10 oz

1 cups

Cottage cheese, cream style

2lb 8 oz

5 cups