Main Squish Squash Lasagna

50 servings (1 piece)

Crediting:

1 piece provides:

½ oz equivalent meat alternate, ⅝ cup red/orange vegetable, ⅛ cup other vegetable, and ¾ oz equivalent grains.

PrimeroEdge: SR109988

1 qt + ¾ cups (1 lb 8 oz) Fresh onions, diced
¼ cup + 1½ tsp (3 oz) Fresh garlic, minced
2 tsp Canola oil
3 qt [1 No. 10 can] (6 lb 4 oz) Canned low-sodium diced tomatoes
1½ tsp Dried oregano
1½ tsp Dried thyme
1½ tsp Dried basil
64 sheets (2 lb 6¼ oz) Whole-wheat lasagna sheets, no-boil, 3 ½” x 7” sheets
140 slices (9 lb 4 oz) Fresh butternut squash, peeled, sliced ¼”
1 qt + 2½ cups (1 lb) Fresh spinach, sliced ⅛”
1 qt + 2¼ cups (1 lb 9 oz) Low-fat mozzarella cheese, low-moisture, part-skim, shredded

To make tomato sauce, sauté onions and garlic in oil for 2-3 minutes. Add tomatoes, oregano, thyme, and basil. Simmer over low heat, uncovered, for 30 minutes, stirring occasionally.
Place pasta sheets in hot water for 7-10 minutes. Remove sheets as dish is assembled.
Assembly: Lightly coat steam table pan (12” x 20” x 2 ½”) with pan release spray. For 50 servings, use 2 pans. Spread ingredients evenly across each pan. First layer: a). 16 lasagna sheets, slightly overlapping approximately 1”. b). 2 ½ cups tomato sauce (about 1 lb 2 oz). c). about 2 ½ cups spinach (4 oz). d). 2 lb 5 oz squash slightly overlapping (35 slices). Second layer: Repeat first layer. Third layer: a). 2 ½ cups tomato sauce (about 1 lb 2 oz).
Cover with foil and bake until squash is fork tender: Conventional oven: 350 °F for 60-75 minutes. Convection oven: 350 °F for 40-55 minutes.
Remove from oven. Sprinkle 12 ½ oz (3 ⅛ cups) cheese evenly over each pan of lasagna.
Bake uncovered until cheese starts to brown slightly: Conventional oven: 350 °F for 15 minutes. Convection oven: 350 °F for 10 minutes. Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
Remove from oven and allow to set for 15 minutes before serving.
Critical Control Point: Hold for hot service at 135 °F or higher.
Portion: Cut each pan 5 x 5 (25 pieces per pan).

Source: Recipes for Healthy Kids: Cookbook for Schools.