PF014 - VEGETABLE LASAGNA 9-12

Hot
Recipe Source: PF
  • 100
  • 12
  • Serving Measure: OUNCES
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 12 oz weight or 2 slices
  • Nutrition Link: 80397
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Chef Ann Foundation Plant Forward

    Yellow squash yields 83%

    4 hotel pans per 100 servings

  • Preparation Instructions:

    1. Preheat oven to 375 degrees
    2. Steam first ingredient quantity of spinach for 5 minutes and then press to remove all liquid. Add to pasta sauce and puree.
    3. Toss oil with diced yellow squash and roast until squash is browned and all liquid is gone.
    4. Mix together mozzarella (reserving 2 cups for every 100 servings), parmesan, cottage cheese, and spices.
    5. Par-cook lasagna noodles in boiling, salted water slightly less than al dente.
    6. Drain and separate noodles.

    Assembly:
    1. Cover bottom of each hotel pan (1 pan for every 25 servings) with 1 cup of sauce.
    2. Lay 7 noodles down on top of sauce.
    3. Top noodles with 2.5 cups of the squash, 2 cups of the cheese mixture, and 1/2 cup of spinach.
    4. Top with 3 cups of sauce and repeat the process.
    5. Finish with noodles and top with 2 cups of sauce and 1/2 cup of mozzarella (topping).
    6. Bake lasagna for 20-30 minutes until noodles are tender and lasagna is hot (135 degrees).
    7. Allow to cool slightly and then cut each pan 5x5

  • Serving Instructions:

    Serve 2 slices to 9-12

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.75 Meat/Meat Alternative: 2 Calories: 306.49
Dark Green: 0 Milk: 0 Sat. Fat: 14.9%
Red Orange: 0.25 Grains: 2 Sodium: 1144.61
Legumes: 0
Starchy: 0
Other: 0.5
Additional: 0

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