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VEGETABLE LASAGNA 9-12

RECIPE DETAILS

Item ID: PF014

Batch Quantity: 100

Serving Size: 12

Serving Measure: OUNCES

Serving Description: 12 oz weight or 2 slices

Nutrition Link: 80397

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: PF

RECIPE DETAILS

Item ID: PF014

Batch Quantity: 100

Serving Size: 12

Serving Measure: OUNCES

Serving Description: 12 oz weight or 2 slices

Nutrition Link: 80397

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: PF

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe source: Chef Ann Foundation Plant Forward

Yellow squash yields 83%

4 hotel pans per 100 servings

Preparation

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

Serve 2 slices to 9-12

To serve to-go style:
Assemble lasagna, cook and cut into appropriate portions, package in to-go carton or wrap in pop-up foil. After assembly, lasagna can also be portioned and flash frozen to be wrapped or served in to-go carton cold.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.75 Meat/Meat Alternative: 2 Calories: 304.4
Dark Green: 0 Milk: 0 Sat. Fat: 14.98%
Red Orange: 0.25 Grains: 2 Sodium: 1044.43
Legumes: 0
Starchy: 0
Other: 0.5
Additional: 0

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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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