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) |
1. | To make breadcrumbs, toast hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. |
2. | In a sauté pan, heat the vegetable oil. |
3. | Place broccoli in a full-size steamtable pan (12" x 20" x 2½") and steam for 6 minutes, or until tender. |
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. |
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:
Second layer:
Third Layer:
For 50 servings, use 2 pans. |
8. | To bake: Bake until bubbling and heated through. 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. |
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.
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 |