RECIPE DETAILS
Item ID: PF014
Serving Description: 2 Pieces (12oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: PF014
Serving Description: 2 Pieces (12oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Chef Ann Foundation Plant Forward
Yellow squash yields 83%
1. Preheat oven to 375 degrees F.
2. Dice squash.
Preparation
1. Steam spinach for 5 minutes and 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 degrees until squash is browned and all liquid is gone, about 5-10 minutes.
4. Mix together mozzarella (first amount), parmesan, cottage cheese, and spices.
5. Par-cook lasagna noodles in boiling, salted water slightly less than al dente, about 2 minutes.
6. Drain and separate noodles.
Lasagna Assembly: 1 pan = 25 servings
1. Cover bottom of each hotel pan with 1 cup of sauce.
2. Lay 7 noodles down on top of sauce.
3. Top noodles with 2.5 cups of the squash, and 2 cups of the cheese mixture.
4. Top with 3 cups of sauce and repeat the process.
5. Finish with noodles and top with 2 cups of sauce and 1/2 cup of mozzarella (topping - second amount).
6. Bake lasagna at 375 degrees for 20-30 minutes until noodles are tender and lasagna is hot (135 degrees).
7. Allow to cool slightly and then cut each pan 5x5.
Serving
Serving = 2 Pieces (12oz. total)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.75 | Meat/Meat Alternative: 2 | Calories: 302.02 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 14.63% | |
| Red Orange: 0.25 | Grains: 2 | Sodium: 1323.42 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.5 | |||
| Additional: 0 |
