MENU

Cuban Pork Lasagna

Ingredients

  • 2 1/2 pounds lean ground pork
  • 2 1/2 pounds ground turkey
  • 1 TBL garlic granulated
  • 2 teaspoons oregano dried
  • 53 oz or 1/2 of a #10 can salsa
  • 2 1/2 pounds refried beans
  • 32 6 inch whole wheat flour tortillas
  • 1 1/2 pounds Cheddar cheese shredded, low fat
  • 9 oz lettuce shredded

Method

  1. Mix meat and spices together.
  2. Brown until meat is thoroughly cooked.
  3. Drain.
  4. Add 12 oz. of salsa to the cooked meat mixture.  Blend well.
  5. Mix beans with 24 oz. of salsa.

Assemble ingredients as follows:

  1. Spread 12 oz. of salsa evenly on the bottom of a steam table pan.
  2. Place 8 tortillas on top of the salsa. Tortillas will overlap slightly.
  3. Spread ½ of the bean mixture over the tortillas.
  4. Top with an additional layer of tortillas.
  5. Spread ½ of the meat mixture over the tortillas.
  6. Sprinkle ¼ of the cheese and top with another tortillas layer.
  7. Spread the remaining meat and bean mixture.
  8. Sprinkle ¼ of the cheese over the meat/bean mixture.
  9. Layer the last 8 tortillas and top with the remaining salsa and cheese
  10. CCP: Bake in a 350ºF convection oven (375ºF conventional oven) for approximately 20 minutes or until the internal temperature is 165ºF.
  11. CCP: Hold at 140ºF for serving. 12. To serve: cut into squares and top with shredded lettuce.


Cooling CCP: Pour mixture in two-inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours.
Reheating CCP: Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.



Servings: 32 Portion
Size: 1 square
Meal Equivalents: 1 Meat, 1 Vegetable, 1 Bread Total

Total Calories ........... 290
Total Fat ................ 12g
Saturated Fat .......... 4.5g
Cholesterol................ 50mg
Carbohydrate.......... 27g
Fiber ................. 4g
Protein..............  23g
Sodium ............... 650mg
Vitamin A .............  2%
Vitamin C ........... 8%
Calcium .................. 10%
Iron.................  15%