This main dish is filled with hearty, healthy ingredients. Its colorful vegetables are layered with crunchy corn chips, smooth black beans, flavorful cumin, oregano, and lively salsa, and baked to perfection as an aromatic, savory casserole.NSLP/SBP CREDITING INFORMATION1 piece provides: Legume as Meat Alternate: 1 oz equivalent meat alternate, ³⁄8 cup red/orange vegetable, ⅛ cup starchy vegetable, ¼ cup other vegetable, and ¾ oz equivalent grains.OR Legume as Vegetable: ¼ cup legume vegetable, ³⁄8 cup red/orange vegetable, ⅛ cup starchy vegetable, ¼ cup other vegetable, and ¾ oz equivalent grains. Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Combine oil, green peppers, corn, and half of onions. Reserve remaining onions for step 5. Toss to coat. Transfer to a sheet pan (18” x 26” x 1”).For 50 servings, use 2 pans.For 100 servings, use 4 pans.
Roast uncovered until lightly brown around edges:Conventional oven: 350 °F for 20 minutes.Convection oven: 350 °F for 12 minutes.
Place squash in perforated steam table pan (12” x 20” x 2½”) and steam for 15 minutes or until tender. For 50 servings, use 2 pans.For 100 servings, use 4 pans.
Mash squash until smooth. Add roasted vegetables, half of oregano and half of cumin. Reserve remaining oregano and cumin for step 5. Mix well. Set aside.
Lightly coat nonstick pan with pan release spray. Sauté remaining onions, oregano, and cumin with garlic, chili powder, paprika, and salt for 5 minutes or until soft.
Puree onion mixture and beans in a food processor to a smooth consistency. If needed, add water to make puree smoother:For 50 servings, use about ¼ cup water.For 100 servings, use about ½ cup water. Set aside.
Combine spaghetti sauce and salsa. Set aside.
For 50 servings, crumble 1 lb tortilla chips for topping. Reserve remaining 2 lb whole tortilla chips for lasagna layers.For 100 servings, crumble 2 lb tortilla chips for topping. Reserve remaining 4 lb whole tortilla chips for lasagna layers.
Assembly:Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray.For 50 servings, use 2 pans.For 100 servings, use 4 pans.First layer:a. 1 qt ¼ cup sauceSecond layer:a. 8 oz whole chips (about 85 chips), slightly over lappingb. 1 qt 1 cup (about 2 lb 4 oz) bean mixturec. 1 qt ½ cup (about 1 lb 15 oz ) squash/vegetable mixtureThird layer: Repeat second layer.Fourth layer:a. 1 qt ¼ cup sauceb. 8 oz crumbled chips, about 2½ cups
Tightly cover pans.
Bake:Conventional oven: 350 °F for 40 minutes. Convection oven: 350 °F for 30 minutes.Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
Remove from oven. Uncover. Allow to set for 15 minutes before serving.
Critical Control Point: Hold at 135 °F or higher.
Cut each pan 5 x 5 (25 pieces per pan).Serve 1 piece (2” x 3¾” square).
Fiesta Mexican Lasagna USDA Recipe for Schools
Amount Per Serving 1 piece
Calories 263.63Calories from Fat 37
% Daily Value*
Total Fat 4.09g6%
Saturated Fat 0.51g3%
Total Carbohydrates 52.16g17%
Dietary Fiber 9.37g39%
Total Sugars 0g0%
Vitamin A 3768.71IU75%
Vitamin C 15.61mg19%
Vitamin D 0IU0%
Green bell peppers: 1 lb
Mature onions: 3 lb 8 oz
Butternut squash: 4 lb 8 oz
Dry black beans: 2 lb 12 oz
Green bell peppers: 1 lb 12 oz
Mature onions: 7 lb
Butternut squash: 9 lb
Dry black beans: 5 lb 8 oz
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.Critical Control Point: Hold for hot service at 135 °F or higher.ORChill for later use.Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry black beans = about 2½ cups dry or 4½ cups cooked beans.