Vegetable Lasagna (9-12)

Yields

• Yellow squash: 83%

Pre-Preparation

1. Preheat oven to 375°F.

2. Dice the squash.

Preparation

1. Steam spinach for 5 minutes, then press to remove all liquid.

2. Puree the pasta sauce and spinach together.

3. Toss diced yellow squash with oil and roast at 375°F until browned and liquid has evaporated, about 5–10 minutes.

4. Mix together mozzarella (first amount), parmesan, cottage cheese, and spices.

5. Par-cook lasagna noodles in boiling salted water until slightly less than al dente, about 2 minutes.

6. Drain and separate noodles.

Lasagna Assembly (1 pan = 25 pieces)

1. Cover the bottom of each hotel pan with 1 cup of sauce.

2. Lay 7 noodles over the sauce.

3. Top noodles with 2.5 cups of squash and 2 cups of cheese mixture.

4. Add 3 cups of sauce and repeat layers.

5. Finish with noodles, then top with 2 cups of sauce and 1/2 cup mozzarella (second amount).

6. Bake at 375°F for 20–30 minutes, until noodles are tender and lasagna is hot (135°F).

7. 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