Source: MRS 2015
MRS: 914 — Vegetarian Entrées (900s)

Vegetable Lasagna

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ¼ cup dark green vegetable, ½ cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other) Vegetables (Red/Orange) Vegetables (Dark Green)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Bun, Hamburger, WGR, #1228
7 bun(s)
Oil, Vegetable, #2507
1/2 cup(s)
Squash, Zucchini with Skin, Raw
3 pound(s)
Onions, Frozen, Diced, #1610
1 pound(s) + 2 ounce(s)
Flour, All Purpose, Enriched, #2011
4 ounce(s)
Broccoli, Frozen, Chopped, #1601
5 pound(s) + 8 ounce(s)
Sauce, Tomato, #10 Can, #2826
2 #10 can(s) + 3 1/4 cup(s)
Paste, Tomato, #10 Can, #2825
1 quart(s) + 2 1/2 cup(s)
Oregano, Crushed, Dry, #2715
3/4 cup(s)
Garlic Powder, #2709
1 tablespoon(s) + 1/2 teaspoon(s)
Cheese, Cottage, 2% Milkfat, MS
16 pound(s)
Parsley, Dried, Chopped, #2717
1/2 cup(s)
Garlic Powder, #2709
1 tablespoon(s) + 1 teaspoon(s)
Cheese, Parmesan, Grated, #1304
4 ounce(s)
Cheese, Mozzarella, Shredded, #1307
3 pound(s) + 12 ounce(s)
Pasta, Lasagna, WGR #2132
7 pound(s) + 2 ounce(s)
Cheese, Parmesan, Grated, #1304
8 ounce(s)
DIRECTIONS

1.

To make breadcrumbs, toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm.
Cool before preparing crumbs.
Break bread into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained.
See recipe MRS 1303, Whole Wheat Bread Crumbs, for detailed directions and photographs of this recipe.

2.

In a sauté pan, heat the vegetable oil.
Add the sliced zucchini and onions. Sauté for 3 minutes or until tender. Stir in flour and cook for 3 minutes. Remove from heat and set aside.

3.

Place broccoli in a full-size steamtable pan (12" x 20" x 2½") and steam for 6 minutes, or until tender.
Drain well and add to zucchini mixture.

4.

In a braising pan or steam-jacketed kettle, heat the tomato sauce and tomato paste. Add the oregano and garlic powder. Simmer, uncovered, for 30 minutes.
Add the sautéed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.

5.

In a large bowl, combine the low-fat cottage cheese, dried parsley, garlic powder, and bread crumbs. Mix well.

6.

Combine parmesan cheese and mozzarella cheese.

7.

Spread 1 cup of vegetable sauce on the bottom of each steamtable pan to prevent sticking.

ASSEMBLY:
First layer:

  • Cover the bottom of the steamtable pan with a small amount of vegetable sauce
  • 9 lasagna noodles
  • 1 quart cottage cheese mixture
  • 1 quart 1 cup vegetable sauce
  • 2¼ cups parmesan-mozzarella cheese mixture

Second layer:

  • 9 lasagna noodles
  • 1 quart cottage cheese mixture
  • 1 quart 1 cup vegetable sauce
  • 2 1/4 cups parmesan-mozzarella cheese mixture

Third Layer:

  • 9 each lasagna noodles
  • 2½ cups vegetable sauce
  • Sprinkle ½ cup of parmesan cheese over each pan

For 50 servings, use 2 pans.
Cover with plastic wrap and aluminum foil.  Lasagna may be baked or refrigerated and baked the next day. If lasagna is baked the next day, quick chill within 6 hours to 41 degrees F or lower.

8.

To bake:
Conventional oven: 375 degrees F for 50 minutes.
Convection oven: 350 degrees F for 40 minutes.

Bake until bubbling and heated through.
Remove from oven and allow to set for 15 minutes before serving.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

9.

Cut each pan 5 x 5 (25 servings per pan). Portion 1 square for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ¼ cup dark green vegetable, ½ cup red/orange vegetable, 1/8 cup other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for entrées.

Nutrients Per Serving
Calories
296
Carbohydrates
39.28 g
Dietary Fiber
5.67 g
Protein
21.82 g
Sodium
928.16 mg
Total Fat
6.53 g
Sat. Fat
2.98 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Vegetable Lasagna
1.

9 lasagna noodles in the bottom of a steamtable pan

2.

1 quart of cottage cheese mixture covered by 1 quart 1 cup vegetable sauce over the 1st layer of noodles.

3.

2¼ cups cheese mixture covering the vegetable sauce. These steps are repeated for the second and third layers.

4.

Assembled Vegetable Lasagna before baking

5.

Baked Vegetable Lasagna

6.

1 serving of Vegetable Lasagna