RECIPE DETAILS
Item ID: 1987018
Serving Size: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12, Vegetarian
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
Allergens: Milk, Wheat
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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
- Preheat oven to 375°F.
- Dice the squash.
Preparation
- Steam spinach for 5 minutes, then press to remove all liquid.
- Puree the pasta sauce and spinach together.
- Toss diced yellow squash with oil and roast at 375°F until browned and liquid has evaporated, about 5–10 minutes.
- Mix together mozzarella (first amount), parmesan, cottage cheese, and spices.
- Par-cook lasagna noodles in boiling salted water until slightly less than al dente, about 2 minutes.
- Drain and separate noodles.
Lasagna Assembly (1 pan = 25 pieces)
- Cover the bottom of each hotel pan with 1 cup of sauce.
- Lay 7 noodles over the sauce.
- Top noodles with 2.5 cups of squash and 2 cups of cheese mixture.
- Add 3 cups of sauce and repeat layers.
- Finish with noodles, then top with 2 cups of sauce and 1/2 cup mozzarella (second amount).
- Bake at 375°F for 20–30 minutes, until noodles are tender and lasagna is hot (135°F).
- Allow to cool slightly, then cut each pan into 5×5.
Serving
- Serving = 2 pieces (12 oz total)
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, Legumes | 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 | 1,212.78 mg |
| Carbohydrates | 52.63 gm |
| Fiber | 6.78 gm |
| Sugars | 8.93 gm |
| Added Sugars | 0.00* gm |
