SUMMER SQUASH LASAGNA

Instructions

Pre-Preparation

Sourced by Danone North America
Summer squash yields 83%

1. Wash and cut squash in half lengthwise and then slice in 1/4″ thick slices.
2. Preheat oven to 375 degrees F.
3. Prepare the Homemade Red Sauce:
Ingredients:
TOMATOES DICED
TOMATO PASTE
OIL OLIVE CANOLA BLEND (First amount)
GARLIC WHOLE PEELED
SPICE PARSLEY
SPICE THYME
SPICE BASIL (First amount)
SPICE OREGANO (First amount)
SALT KOSHER (First amount)
SPICE PEPPER BLK (First amount)
a. Refrigerate all tomato products for at least 3 hours before making sauce.
b. Combine all ingredients together in a large container, in batches if needed.
c. Blend thoroughly with a burr mixer.

Preparation

1. In a mixing bowl, combine yogurt, eggs, salt (second amount), pepper (second amount), spices (second amounts), and half the cheese amounts.
2. Oil (second amount) hotel pans with 1/2 tablespoon oil per pan.
3. Place 1 cup of marinara at the bottom of each hotel pan and spread evenly.
4. Layer 2lbs. of squash per pan on top of the marinara.
5. Spread 36oz of the yogurt mix per pan on top of squash.
6. Sprinkle 2 cups of mozzarella per pan on top of yogurt mix.
7. Spread 2 cups of marinara per pan on top of mozzarella.
8. Repeat steps 4-7 for each pan.
9. Top each pan with 2 lbs. of squash.
10. Sprinkle 1 cup of parmesan per pan on top of squash.
11. Cover with parchment and foil and bake at 375 for 45 minutes.
12. Remove parchment and foil and bake another 15 minutes until golden brown and the vegetables are tender.
13. Allow to rest for 20 minutes in the hot box before cutting.
14. Cut pans 6x4 to create 24 pieces per pan.

Serving

Serving = 1 Piece (8.7oz)
Suggestion: Pair with garlic bread or dinner roll for grain component