RECIPE DETAILS
Item ID: 1987018
Serving Size: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12, Vegetarian, Pasta, Noodles
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1987018
Serving Size: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12, Vegetarian, Pasta, Noodles
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Yellow squash: 83%
Pre-Preparation
- Wash produce as needed.
- Slice the top ends off the yellow squash, then dice into small 1/4-inch cubes.
- Steam the spinach for 5 minutes, then press to remove all liquid.
- Blend the tomato sauce and spinach together.
- Preheat oven to 375°F.
Preparation
- Toss the yellow squash with oil, then spread out onto parchment-lined sheet pans.
- Roast the yellow squash in 375°F oven for about 5-10 minutes or until lightly browned and the liquid has evaporated.
- Mix together mozzarella (first amount), parmesan, cottage cheese, garlic, parsley, and black pepper.
- Fill a large pot or steam kettle with water. Bring water to a rolling boil then add the salt.
- Par-cook lasagna noodles in boiling salted water for about 2 minutes until slightly less than al dente.
- Drain and separate noodles.
Assemble lasagna in each 2-inch hotel pan:
- Evenly spread 1 cup of tomato sauce on the bottom of each hotel pan.
- Layer 7 lasagna noodles over the sauce.
- Layer 2 cups of cheese mixture evenly over the noodles.
- Layer 2.5 cups of yellow squash evenly over the cheese mixture.
- Spread 3 cups of tomato sauce evenly over the yellow squash.
- Repeat steps 2-5 to build in the additional layers.
- Finish with a layer of lasagna noodles, then top with 2 cups of tomato sauce and 1/2 cup mozzarella (second amount).
Bake lasagna:
- Cover pans with greased parchment paper, then foil.
- Bake in 375°F oven for about 20-30 minutes or until the lasagna noodles are fully cooked and the internal temperature reaches 135°F.
- Uncover and bake for an additional 5 minutes or until the cheese is browned.
- Rest for 5-10 minutes before cutting.
- Cut each pan into 25 squares (5 x 5).
- Hold hot until service at or above 135°F.
Serving
Serving size: 2 pieces (6 oz each = 12 oz total)
Servings per pan: 25
Suggested serving utensil: spatula
Recipe Source
Chef Ann Foundation, Plant Forward
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ¼ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ½ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 402.10 kcal |
| Total Fat | 11.92 gm |
| Saturated Fat | 5.86 gm |
| Trans Fat | 0.00* gm |
| Sodium | 363.90 mg |
| Carbohydrates | 52.63 gm |
| Fiber | 6.78 gm |
| Sugars | 8.93 gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
