Yields
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Yellow squash: 83%
Pre-Preparation
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Preheat oven to 375°F.
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Dice the squash.
Preparation
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Steam spinach for 5 minutes, then press to remove all liquid.
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Puree the pasta sauce and spinach together.
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Toss diced yellow squash with oil and roast at 375°F until browned and liquid has evaporated, about 5–10 minutes.
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Mix together mozzarella (first amount), parmesan, cottage cheese, and spices.
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Par-cook lasagna noodles in boiling salted water until slightly less than al dente, about 2 minutes.
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Drain and separate noodles.
Lasagna Assembly (1 pan = 25 servings)
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Cover the bottom of each hotel pan with 1 cup of sauce.
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Lay 7 noodles over the sauce.
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Top noodles with 2.5 cups of squash and 2 cups of cheese mixture.
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Add 3 cups of sauce and repeat layers.
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Finish with noodles, then top with 2 cups of sauce and 1/2 cup mozzarella (second amount).
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Bake at 375°F for 20–30 minutes, until noodles are tender and lasagna is hot (135°F).
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Allow to cool slightly, then cut each pan into 5×5.
Serving
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Serving = 2 pieces (12 oz total)
Recipe Source: Chef Ann Foundation Plant Forward
