Vegetable Lasagna

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup dark green vegetable, 1/2 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #3 - Complex food preparation

Meat/Meat Alternate
Whole Grains
Vegetables (Dark Green)
Vegetables (Other)
Vegetables (Red/Orange)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Bun, Hamburger, WGR, #549	7 bun(s)
Oil, Liquid for Fryer, #396	1/2 cup(s)
Squash, Zucchini with Skin, Raw	3 pound(s)
Onions, Frozen, Chopped, #72	1 pound(s) + 2 ounce(s)
Flour, All Purpose, Enriched, #358	4 ounce(s)
Broccoli, Frozen, Chopped, #64	5 pound(s) + 8 ounce(s)
Sauce, Tomato, #10 Can, #264	2 #10 can(s) + 3 1/4 cup(s)
Paste, Tomato, #10 Can, #266	1 quart(s) + 2 1/2 cup(s)
Oregano, Crushed, Dry, #334	3/4 cup(s)
Garlic Powder, #331	1 tablespoon(s) + 1/2 teaspoon(s)
Cheese, Cottage, 2% Milkfat, MS	16 pound(s)
Parsley, Dried, Chopped, #316	1/2 cup(s)
Garlic Powder, #331	1 tablespoon(s) + 1 teaspoon(s)
Cheese, Parmesan, Grated, #85	4 ounce(s)
Cheese, Mozzarella, Shredded, #58	3 pound(s) + 12 ounce(s)
Pasta, Lasagna, #294	7 pound(s) + 2 ounce(s)
Cheese, Parmesan, Grated, #85	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.
2.	In a sauté pan, heat the vegetable oil. Add the sliced zucchini, mushrooms, 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"x20"x2 1/2") 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: 10 lasagna noodles 1 quart cottage cheese mixture 1 quart 1 cup vegetable sauce 2 1/4 cups parmesan-mozzarella cheese mixture Second layer: 10 lasagna noodles 1 quart cottage cheese mixture 1 quart 1 cup vegetable sauce 2 1/4 cups parmesan-mozzarella cheese mixture Third Layer: 10 each lasagna noodles 2 1/2 cups vegetable sauce Sprinkle 1/2 cup of parmesan cheese over each pan For 50 servings, use 2 pans. Cover with plastic wrap and foil. Lasagna may be baked or refrigerated and baked the next day.
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, 1/2 cup red/orange vegetable, 1/8 cup other vegetable, and 1/4 cup dark green 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 commodity products when avaliable

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

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Vegetable Lasagna

DIRECTIONS

Production Notes

Nutrients Per Serving