Squish Squash Lasagna USDA Recipe for Schools

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Squish Squash Lasagna USDA Recipe for Schools

Dark Green and Orange Vegetables: This savory recipe is made with a slightly sweet tomato sauce deliciously tucked between layers of whole-wheat lasagna noodles, butternut squash, and spinach, all nestled under part-skim mozzarella cheese.

NSLP/SBP CREDITING INFORMATION

1 piece provides ½ oz equivalent meat alternate, 5⁄8 cup red/orange vegetable, ⅛ cup other vegetable, and ¾ oz equivalent grains.

Course: Main Course, vegetarian

Keyword: Schools

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Lunch, Supper

Conventional Meal Category: Vegetarian, Main Dish (Entrée)

Program Meal Component: Grains, Vegetables, Meat Alternates

Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Bake, Boil

Season: Fall, Winter

50 Servings

Calories: 175.41

Ingredients

50 Servings

Weight

1 lb 8 oz *Fresh onions, diced
3 oz Fresh garlic, minced
- - Canola oil
6 lb 4 oz Canned low-sodium diced tomatoes
- - Dried oregano
- - Dried thyme
- - Dried basil
2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
1 lb *Fresh spinach, sliced ⅛"
1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Measure

1 qt ¾ cups *Fresh onions, diced
¼ cup 1½ tsp Fresh garlic, minced
2 tsp Canola oil
3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
1½ tsp Dried oregano
1½ tsp Dried thyme
1½ tsp Dried basil
64 sheets Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
140 sliced *Fresh butternut squash, peeled, sliced ¼"
1 qt 2½ cups *Fresh spinach, sliced ⅛"
1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

100 Servings

Weight

3 lb *Fresh onions, diced
6 oz Fresh garlic, minced
- - Canola oil
12 lb 8 oz Canned low-sodium diced tomatoes
- - Dried oregano
- - Dried thyme
- - Dried basil
4 lb 12¾ oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
18 lb 8 oz *Fresh butternut squash, peeled, sliced ¼"
2 lb *Fresh spinach, sliced ⅛"
3 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Measure

2 qt 1½ cups *Fresh onions, diced
½ cup 1 Tbsp Fresh garlic, minced
1 Tbsp 1 tsp Canola oil
6 qt (2 No. 10 cans) Canned low-sodium diced tomatoes
1 Tbsp Dried oregano
1 Tbsp Dried thyme
1 Tbsp Dried basil
128 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
280 slices *Fresh butternut squash, peeled, sliced ¼”
3 qt 1 cup *Fresh spinach, sliced ⅛”
3 qt ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded

-

50 Servings

Weight

1 lb 8 oz *Fresh onions, diced
3 oz Fresh garlic, minced
- - Canola oil
6 lb 4 oz Canned low-sodium diced tomatoes
- - Dried oregano
- - Dried thyme
- - Dried basil
2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
1 lb *Fresh spinach, sliced ⅛"
1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Measure

1 qt ¾ cups *Fresh onions, diced
¼ cup 1½ tsp Fresh garlic, minced
2 tsp Canola oil
3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
1½ tsp Dried oregano
1½ tsp Dried thyme
1½ tsp Dried basil
64 sheets Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
140 sliced *Fresh butternut squash, peeled, sliced ¼"
1 qt 2½ cups *Fresh spinach, sliced ⅛"
1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

100 Servings

Weight

3 lb *Fresh onions, diced
6 oz Fresh garlic, minced
- - Canola oil
12 lb 8 oz Canned low-sodium diced tomatoes
- - Dried oregano
- - Dried thyme
- - Dried basil
4 lb 12¾ oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
18 lb 8 oz *Fresh butternut squash, peeled, sliced ¼"
2 lb *Fresh spinach, sliced ⅛"
3 lb 2 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Measure

2 qt 1½ cups *Fresh onions, diced
½ cup 1 Tbsp Fresh garlic, minced
1 Tbsp 1 tsp Canola oil
6 qt (2 No. 10 cans) Canned low-sodium diced tomatoes
1 Tbsp Dried oregano
1 Tbsp Dried thyme
1 Tbsp Dried basil
128 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
280 slices *Fresh butternut squash, peeled, sliced ¼”
3 qt 1 cup *Fresh spinach, sliced ⅛”
3 qt ½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Instructions

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 2½”) with pan release spray.
For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
Spread ingredients evenly across each pan.
First layer:
a. 16 lasagna sheets, slightly overlapping approximately 1”
b. 2½ cups tomato sauce (about 1 lb 2 oz)
c. about 2½ cups spinach (4 oz)
d. 2 lb 5 oz squash slightly overlapping (35 slices)
Second layer: Repeat first layer.
Third layer:
a. 2½ 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 minute
Remove from oven. Sprinkle 12½ oz (3⅛ 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).

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

Nutrition