Our Vegetable Lasagna recipe is a blend of vegetables, herbs, tomatoes, tomato sauce, spices, cheese, and whole-wheat lasagna noodles.NSLP/SBP CREDITING INFORMATIONOne piece provides 1 oz equivalent meat alternate, ¹⁄8 cup dark green vegetable, ¹⁄2 cup red/orange vegetable, ¹⁄4 cup other vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
In a large stock pot, add garlic powder, parsley, salt, pepper, thyme, basil, onion powder, red chili pepper flakes, oregano, marjoram, garlic, mushrooms, onions, and peppers. Heat uncovered over medium–high heat for 5 minutes. Stir well
Add tomatoes, tomato paste, sugar and water. Bring to a boil. Reduce heat to medium. Simmer uncovered over medium heat for 5 minutes. Stir well.Set aside for step 5.
Lightly coat steam table pan (12" x 20" x 2¹⁄2") with pan-release spray. Set aside for step 5.For 50 servings, use 2 pans.For 100 servings, use 4 pans.
Assembly per pan:
First layer: Pour 1 qt 1³⁄4 cups (about 2 lb 13 oz) tomato mixture into steam table pan. Spread evenly. Set remaining tomato mixture aside for step 8.
Second layer: Overlap 14 noodles lengthwise over tomato mixture. Set remaining noodles aside for step 11.
Third layer: Place 1 qt (about 10 oz) spinach over tomato mixture. Set remaining spinach aside for step 12.
Fourth layer: Pour 1 qt 1³⁄4 cups (about 2 lb 13 oz) tomato mixture over spinach. Spread evenly. Set remaining tomato mixture aside for step 13.
Fifth layer: Sprinkle 2 cups (about 7¹⁄2 oz) mozzarella cheese over tomato mixture. Set remaining mozzarella cheese aside for step 14.
Sixth layer: Sprinkle 1¹⁄4 cups (about 5 oz) cheddar cheese over mozzarella cheese.Set remaining cheddar cheese aside for step 15.
Seventh layer: Overlap remaining 14 noodles lengthwise over cheddar cheese.
Eighth layer: Place remaining 1 qt (about 10 oz) spinach over noodles.
Ninth layer: Pour remaining 1 qt 1³⁄4 cups (about 2 lb 13 oz) tomato mixture over spinach. Spread evenly.