Kooking with Ken

USS Midway Vegetable Lasagna


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A few years back, we visited San Diego Aircraft Carrier Museum. In the galley was a cookbook for how to prepair meals for a hundred people at one time. I include some of the recipes for fun, but should your ship come in, you can now feed the crew.

5-3/4 pounds Noodles, Lasagna, Uncooked
1/2 cup Oil, Canola
1 -1/4 pounds Squash, Fresh, Zucchini, Sliced
2 cups Mushrooms, Canned, Sliced, White
1 pound Onions, Fresh, Chopped
1 cup Flour, White, General Purpose
6 - 7/8 pounds Broccoli, Frozen, Cut
1 gallon, 3 - 1/2 quarts Tomato, Sauce, Canned
1 quart, 2 cups Tomato, Paste, Canned
3/4 cup Oregano, Crushed
1 tablespoon Garlic, Powder
2 gallons Cheese, Cottage, Lowfat
1/2 cup Parsley, Dehysrated, Flaked
1 pound Breadcrumbs
1 cup Cheese, Parmesan, Grated
3 - 3/4 pounds Cheese, Mozzarella, Park Skim, Shredded
1 tablespoon Garlic, Powder

  1. Cook lasagna noodles in a steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water.
  2. In a small kettle, heat canola oil. Add the zucchini, drained mushrooms, and onion. Satté for 3 minutes. Remove from heat.
  3. Place broccoli in a steam table pan and steam for 6 minutes, or until tender. Drain well and set aside.
  4. In a steam kettle, heat the tomato sause and tomato paste. Add oregano and garlic powder. Simmer uncovered for 30 miutes.
  5. Add the sautéed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.
  6. In a large bowl, combine the cottage cheese, parsley, garlic powder, and breadcrumbs. Mix well.
  7. Combine Parmesan cheese and mozzarella cheese.
  8. Spread 1 cup vegetable sauce on the bottom of each steam table pan to prevent sticking.
  9. Assembly: First layer: 7 - 1/2 lasagna noodles; 1 quart of cottage cheese mixture; 1 quart and 1 cup of vegetable sauce; 2 - 1/4 cups parmeasan-mozzarella cheese mixture; Second layer: repeat first layer; Third layer: 7 - 1/2 lasagna noodles; 2 - 1/2 cups vegetable sauce.
  10. Sprinkle 1/2 cup parmesan cheese over each pan of lasagna. Cover with wrap or foil. Usisng a convection oven, bake at 350 d.f. for 40 minutes until bubbling. Internal temperature must reach 145 d.f. or higher for 15 seconds.
  11. Remove from oven and allow to set for 15 minutes before serving. Cut each pan 5 by 5 (25 portions per pan). Hold for serving at 140 d.f. or higher.

Yiels 100 portions 6 ounce. Calories: 300; Carbohydrates: 35 g; Protein: 14g; Fat: 12 g.; Cholesterol: 20 mg; Sodium: 680 mg; Calcium: 80 mg

This page last updated: Saturday, 06-Jul-2013 02:07:11 EDT

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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...

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