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SUMMER SQUASH LASAGNA

RECIPE DETAILS

Item ID: YG012

Batch Quantity: 1

Serving Size: 1

Serving Measure: 6X4 PIECE

Serving Description: 6X4 or 8.7 oz weight

Nutrition Link: 80434

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: YOGRT

RECIPE DETAILS

Item ID: YG012

Batch Quantity: 1

Serving Size: 1

Serving Measure: 6X4 PIECE

Serving Description: 6X4 or 8.7 oz weight

Nutrition Link: 80434

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: YOGRT

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced by Danone North America

Summer squash yields 83%

Wash and cut squash in half lengthwise and then slice in 1/4″ thick slices

Use 2″ hotel pans, 4 pans per 96 servings with 13 lbs in each pan. 24 portions per pan.

Preparation

1. In a mixing bowl, combine yogurt, eggs, salt, pepper, spices and half the cheeses
2. Preheat oven to 375 degrees
3. Oil full hotel pan with 1/2 tablespoon oil.
4. Place 1 cup of marinara at the bottom of the hotel pan and spread evenly
5. Layer 2 lbs. of squash on top of marinara
6. Spread 36 oz of the yogurt mix on top of squash
7. Sprinkle 2 cups of mozz on top of yogurt mix
8. Spread 2 cups of marinara on top of mozz
9. Repeat steps 5-8
10. Top with 2 lbs. of squash
11. Sprinkle 1 cup of parm on top of squash
12. Cover with parchment and foil and bake for 45 minutes
13. Remove parchment and foil and bake another 15 minutes until golden brown and the vegetables are tender 14. Allow to rest for 20 minutes in the hot box before cutting

Serving

Cut pans 6X4 and serve 1 piece (8.7 oz weight) per student
Can pair with garlic bread or dinner roll for grain component


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0.625 Meat/Meat Alternative: 2 Calories: 253.54
Dark Green: 0 Milk: 0 Sat. Fat: 27.95%
Red Orange: 0.125 Grains: 0 Sodium: 802.28
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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