Lasagna Kitchen Lab Planner
Culinary Arts Lab • Multi-Day Kitchen Record
Small Batch Lasagna Lab Planner
Station Group (2–3 Students)
Kitchen Station:
Station # _____
Class Period:
Period: _____
Your Name:
Partner 1:
Partner 2 (if applicable):
Day 1 (45-Minute Class): Vegetable Prep, Bolognese Mise en Place & Béchamel Sauce
Part A: Bolognese Sauce Mise En Place
Fill in exact quantities & prep specs from recipe
Assigned Student(s) for Bolognese Mise en Place:
Name(s):
| Ingredient | Measurement (From Recipe) | Preparation Specification (From Recipe) |
|---|
| Olive Oil | ________________________________ | ________________________________________ |
| Yellow Onion | ________________________________ | ________________________________________ |
| Garlic | ________________________________ | ________________________________________ |
| Carrot | ________________________________ | ________________________________________ |
| Celery | ________________________________ | ________________________________________ |
| Ground Beef | ________________________________ | ________________________________________ |
| Ground Pork | ________________________________ | ________________________________________ |
| Beef Broth | ________________________________ | ________________________________________ |
| Whole Milk | ________________________________ | ________________________________________ |
| Canned Tomatoes | ________________________________ | ________________________________________ |
| Tomato Paste | ________________________________ | ________________________________________ |
| Italian Seasoning | ________________________________ | ________________________________________ |
| Bay Leaf | ________________________________ | ________________________________________ |
Part B: Béchamel Sauce Procedure (Describe Each Step in Your Own Words)
Explain each step below:
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
FCS / Culinary Arts Laboratory • 3-Day Lasagna Sequence Page 1 of 3: Day 1 Mise En Place & Béchamel
Culinary Arts Lab • Multi-Day Kitchen Record
Day 2 (45-Minute Class): Bolognese Sauce Cooking
Kitchen Station: # _____
Cooking Procedure in Your Own Words Read your Bolognese recipe. In the spaces below, write out each step in your own words.
Explain actions clearly
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Day 2 Sauce Storage & Clean-Up Sign-Off: Bolognese sauce covered, labeled, and placed in refrigerator for Day 3 assembly
Pot washed: _______ Teacher Initials: [ _______ ]
FCS / Culinary Arts Laboratory • 3-Day Lasagna Sequence Page 2 of 3: Day 2 Bolognese Cooking
Culinary Arts Lab • Multi-Day Kitchen Record
Day 3 (90-Minute Class): Assembly, Baking & Tasting
Kitchen Station: # _____
Lasagna Cross-Section Architectural Diagram
Read your recipe instructions for assembling the lasagna in the loaf pan. Draw a cross-section of your lasagna below showing each individual layer from the bottom of the pan to the top, and label each layer correctly.
Top of Loaf Pan
Bottom of Loaf Pan
Layer Labels (Draw pointer lines to layers):
Day 3 Baking & Temperature Verification Log
Oven Temperature:
Preheated to: _______ °F
Covered Bake (Foil):
Time: _______ min
Uncovered Bake:
Time: _______ min
Internal Temperature:
Core Temp: _______ °F
Station Clean-Up Complete: Loaf pan, dishes washed, station wiped
Teacher Signature: _________________________
FCS / Culinary Arts Laboratory • 3-Day Lasagna Sequence Page 3 of 3: Day 3 Assembly & Baking
Bechamel Sauce Recipe Sheet
Culinary Arts Lab • Day 1 Recipe
Béchamel Sauce
Yield: ~1 Cup
French Classical Mother Sauce
Equipment Needed: Medium Saucepan, Wooden Spoon, Wire Whisk
Cooking Technique: White Roux & Starch Gelatinization
Storage Requirement: Cool, Label & Refrigerate for Day 3
Ingredients
- Butter 1 tablespoon
- All-Purpose Flour 1 tablespoon
- Whole Milk 1 cup
- Grated Nutmeg Pinch
- Salt ½ teaspoon
Chef's Technique Note:
Whisking continuously while heating prevents milk from scorching on the bottom and ensures a lump-free, velvety texture.
Directions
- 1 Melt butter in a saucepan over low-medium heat.
- 2 Sprinkle in the flour, stir in completely with a wooden spoon, making sure to get around the inside edge. Cook for about 2 minutes, while stirring. Do not let the roux brown!
- 3 Add the milk all at once, while whisking!
- 4 Continue to whisk until there are no lumps.
- 5 Bring to a simmer, whisking constantly while it heats.
- 6 Simmer until thick enough to coat the back of a spoon.
- 7 Stir in nutmeg and salt.
- 8 Transfer to a small bowl to cool.
- 9 Once cooled, cover the bowl, label and refrigerate.
FCS / Culinary Arts Kitchen Station Recipe Card Small Batch Lasagna Unit • Day 1
Bolognese Sauce Recipe Sheet
Culinary Arts Lab • Day 2 Recipe
Bolognese Sauce
Yield: ~2 Cups
Slow-Simmered Italian Meat Ragù
Equipment Needed: Large Heavy Pot, Wooden Spoon, Strainer
Cooking Technique: Soffritto Sauté & Staged Reductions
Storage Requirement: Cover, Label & Chill for Day 3
Ingredients
- Olive Oil 2 teaspoons
- Yellow Onion ⅓ large, finely diced
- Garlic 2 cloves, minced
- Carrot ⅓ large, finely diced
- Celery ⅓ large rib, finely diced
- Ground Beef 3 oz.
- Ground Pork 3 oz.
- Beef Broth 6 tbsp + 1 tsp
- Whole Milk ⅓ cup
- Canned Tomatoes 9 ⅓ oz, crushed
- Tomato Paste 4 teaspoons
- Italian Seasoning ¼ teaspoon
- Bay Leaf ½ leaf
Dual-Reduction Key:
Simmering the broth and then the milk until evaporated concentrates rich meat flavors and tenderizes the protein.
Instructions
- 1 In a large pot, cook onion in oil over medium heat until softened, about 3 to 4 minutes.
- 2 Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
- 3 Add beef and pork. Break it up with a wooden spoon, until no pink remains. Drain fat.
- 4 Add the beef stock and simmer uncovered until evaporated, about 10 minutes.
- 5 Add milk and simmer uncovered until evaporated, about 8 minutes.
- 6 Stir in tomatoes with juice, tomato paste, Italian seasoning, and bay leaf.
- 7 Cover and simmer until thickened. Season with salt & pepper to taste.
FCS / Culinary Arts Kitchen Station Recipe Card Small Batch Lasagna Unit • Day 2
Small Batch Lasagna Recipe Sheet
Culinary Arts Lab • Day 3 Recipe
Small Batch Lasagna
Yield: 2–3 Servings
Loaf Pan Entrée
Bakeware: Standard Loaf Pan
Oven Temp: 375°F (Preheated)
Total Bake: 30–35 min (Covered/Uncovered)
Target Temp: 165°F (Rest 10 min)
Ingredients
- Lasagna Noodles 3–6 noodles
- Bolognese Sauce 2 cups (prepared Day 2)
- Béchamel Sauce 1 cup (prepared Day 1)
- Shredded Mozzarella 1 cup
Kitchen Assembly Tip:
If noodles are longer than the loaf pan, use clean kitchen shears to trim the ends so they lay completely flat.
Critical Control Point:
Internal temperature must reach 165°F before serving! Let rest 10 minutes to set clean slices.
Instructions
- 1 Preheat the oven to 375°F.
- 2 Lightly grease a loaf pan.
- 3 Spread a thin layer of tomato sauce onto the bottom of the loaf pan.
- 4 Add 1–2 noodles to cover the bottom, depending on noodle width. If the noodles are too long, cut off the ends to fit.
- 5 Spread half of the béchamel on top of the noodles.
- 6 Sprinkle half of the mozzarella on top.
- 7 Add a generous layer of tomato sauce and spread evenly.
- 8 Top with 1–2 more noodles. If the noodles are too long, cut off the ends to fit.
- 9 Spread the remainder of the béchamel on top of the noodles.
- 10 Add a generous layer of tomato sauce and spread evenly.
- 11 Top with the last 1–2 noodles.
- 12 Add remaining sauce and spread evenly.
- 13 Sprinkle with the remaining mozzarella.
- 14 Cover tightly with foil. Don't push the foil onto the cheese!
- 15 Bake for 20 minutes.
- 16 Remove the foil and bake for another 10–15 minutes or until the top is browned. Temperature should be 165°F before serving!
- 17 Let sit about 10 minutes before cutting and serving.
FCS / Culinary Arts Kitchen Station Recipe Card Small Batch Lasagna Unit • Day 3
