Summer Squash Lasagna

Instructions

Yields

• Yellow squash: 83%

Pre-Preparation

1. Wash produce as needed.
2. Slice the top ends off the yellow squash, then cut each yellow squash in half lengthwise and slice into 1/4-inch strips.
3. Make Tomato Sauce:
   1. Refrigerate diced tomatoes and tomato paste for at least 3 hours before making sauce.
   2. Combine with oil, garlic, parsley, thyme, and first amounts of basil, oregano, salt, and black pepper in a large container, in batches if needed.
   3. Blend thoroughly with an immersion blender.
   4. Keep sauce refrigerated.
4. In a mixing bowl, combine yogurt, eggs, granulated garlic, and second amounts of basil, oregano, salt, and pepper. Then mix in half the mozzarella and parmesan cheese amounts.
5. Preheat oven to 375°F.

Preparation

Assemble the lasagna in each 2-inch hotel pan:

1. Brush each hotel pan with 1/2 tablespoon of oil (second amount).
2. Evenly spread 1 cup of tomato sauce on the bottom of each hotel pan.
3. Layer 2 lbs of yellow squash per pan on top of the marinara.
4. Spread 2 lbs 4 oz of the yogurt-cheese mixture per pan evenly over the yellow squash.
5. Sprinkle 2 cups of mozzarella per pan evenly over the yogurt-cheese mixture.
6. Spread 2 cups of tomato sauce per pan evenly over the mozzarella.
7. Repeat steps 3-6 to build in additional layers.
8. Top each pan with a layer of 2 lbs of yellow squash.
9. Sprinkle 1 cup parmesan per pan evenly over the yellow squash.

Bake the lasagna:

1. Cover each hotel pan with parchment and foil
2. Bake in 375 °F oven for 45 minutes or until the internal temperature reaches 165°F.
3. Uncover and bake an additional 15 minutes or until golden brown.
4. Rest for 20 minutes before cutting.
5. Cut each pan into 24 squares (6 x 4).
6. Hold hot until service at or above 135°F.

Serving

Serving size: 1 piece (8.7 oz)

Servings per pan: 24

Suggested serving utensil: spatula

Serving suggestion: pair with whole grain garlic bread or a dinner roll for the grain component

Recipe Source

Sourced by Danone North America

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.