Vegetable Lasagna (Pre-K-8)

Yields

• Yellow squash: 83%

Pre-Preparation

1. Wash produce as needed. 
2. Slice the top ends off the yellow squash, then dice into small 1/4-inch cubes. 
3. Steam the spinach for 5 minutes, then press to remove all liquid.
4. Blend the tomato sauce and spinach together.
5. Preheat oven to 375°F.

Preparation

1. Toss the yellow squash with oil, then spread out onto parchment-lined sheet pans.
2. Roast the yellow squash in 375°F oven for about 5-10 minutes or until lightly browned and the liquid has evaporated.
3. Mix together mozzarella (first amount), parmesan, cottage cheese, garlic, parsley, and black pepper.
4. Fill a large pot or steam kettle with water. Bring water to a rolling boil then add the salt.
5. Par-cook lasagna noodles in boiling salted water for about 2 minutes until slightly less than al dente.
6. Drain and separate noodles.

Assemble lasagna in each 2-inch hotel pan:

1. Evenly spread 1 cup of tomato sauce on the bottom of each hotel pan.
2. Layer 7 lasagna noodles over the sauce.
3. Layer 2 cups of cheese mixture evenly over the noodles.
4. Layer 2.5 cups of yellow squash evenly over the cheese mixture.
5. Spread 3 cups of tomato sauce evenly over the yellow squash.
6. Repeat steps 2-5 to build in the additional layers.
7. Finish with a layer of lasagna noodles, then top with 2 cups of tomato sauce and 1 lb mozzarella (second amount).

Bake lasagna:

1. Cover pans with greased parchment paper, then foil.
2. Bake in 375°F oven for about 20-30 minutes or until the lasagna noodles are fully cooked and the internal temperature reaches 135°F.
3. Uncover and bake for an additional 5 minutes or until the cheese is browned.
4. Rest for 5-10 minutes before cutting.
5. Cut each pan into 25 squares (5 x 5).
6. Hold hot until service at or above 135°F.

Serving

Serving size: 1 piece (6 oz)

Servings per pan: 25

Suggested serving utensil: spatula

Recipe Source

Chef Ann Foundation, Plant Forward