Lasagna With Ground Turkey and Pork USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This Lasagna With Ground Turkey and Pork dish is a lean ground turkey and pork blend with tomatoes, tomato sauce, spices, cheese, and whole-wheat lasagna noodles.
NSLP/SBP CREDITING INFORMATION
1 piece provides 1.5 oz equivalent meat/meat alternate, 5⁄8 cup red/orange vegetable, ¹⁄8 cup other vegetable, and 1 oz equivalent grains.
3.15 from 7 votes

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Instructions
 

  • Place ground turkey and ground pork in a large stock pot. Heat uncovered over high heat for 4–6 minutes.
  • Add garlic powder, parsley, salt, pepper, thyme, basil, onion powder, red chili pepper flakes, oregano, and marjoram. Cook uncovered over high heat for 2 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Add garlic, onions, and peppers. Heat uncovered over medium–high heat for 5 minutes.
  • Add tomatoes, tomato paste, water, and tomato sauce. Bring to a boil. Reduce heat to medium. Simmer uncovered over medium heat for 5 minutes. Stir well. Set aside for step 8.
  • Lightly coat steam table pan (12″ x 20″ x 2¹⁄2″) with pan release spray. Set aside for step 8.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Assembly per pan:
  • First layer: Pour 1 qt 2 cups (about 3 lb 4 oz) meat and tomato mixture into steam table pan. Spread evenly. Set remaining meat and tomato mixture aside for step 10.
  • Second layer: Overlap 16¹⁄2 noodles lengthwise over meat and tomato mixture. Set remaining noodles aside for step 14.
  • Third layer: Pour 1 qt 2 cups (about 3 lb 4 oz) meat and tomato mixture over noodles. Spread evenly. Set remaining meat and tomato mixture aside for step 16.
  • Fourth layer: Place 1¹⁄2 cups (about 4 oz) spinach over meat and tomato mixture. Set remaining spinach aside for step 15.
  • Fifth layer: Sprinkle 1 cup (about 5¹⁄2 oz) mozzarella cheese over spinach. Set remaining mozzarella cheese aside for step 17.
  • Sixth layer: Sprinkle 1 cup (about 5¹⁄2 oz) cheddar cheese over mozzarella cheese. Set remaining cheddar cheese aside for step 18.
  • Seventh layer: Overlap remaining 15 noodles lengthwise over cheddar cheese.
  • Eighth layer: Place remaining 1¹⁄2 cups (about 4 oz) spinach over noodles.
  • Ninth layer: Pour remaining 1 qt 2 cups (about 3 lb 4 oz) meat and tomato mixture over spinach. Spread evenly.
  • Tenth layer: Sprinkle remaining 1 cup (about 5¹⁄2 oz) mozzarella cheese over meat and tomato mixture.
  • Eleventh layer: Sprinkle remaining 1 cup (about 5¹⁄2 oz) cheddar cheese over mozzarella cheese.
  • Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 1¹⁄4 to 1¹⁄2 hours.
    Convection oven: 325 °F for 45 minutes.
  • Remove lasagna from oven. Let stand uncovered for 15 minutes before serving.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 2³⁄8" x 4").

Nutrition INFORMATION

Lasagna With Ground Turkey and Pork USDA Recipe for Schools
Amount Per Serving
 
1 piece
Calories
279
Total Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
23
mg
8
%
Sodium
 
421
mg
18
%
Total Carbohydrate
 
40
g
13
%
Dietary Fiber
 
7
g
29
%
Total Sugars
 
7
g
8
%
Protein
 
17
g
34
%
Vitamin D
 
2
IU
13
%
Calcium
 
209
mg
21
%
Iron
 
5
mg
28
%
Potassium
 
571
mg
16
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 3 lb 8 oz
Red bell peppers: 1 lb 4 oz
Spinach: 1 lb
100 Servings:
Mature onions: 7 lb
Red bell peppers: 2 lb 8 oz
Spinach: 2 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same-Day Service.
Yield / Volume
50 Servings:
About 26 lb 12 oz
About 3 gal 1 qt 1¹⁄2 cups/2 steam table pans (12′′ x 20" x 2¹⁄2")
100 Servings:
About 53 lb 8 oz
About 6 gal 2 qt 3 cups/4 steam table pans (12" x 20" x 2¹⁄2")