| 50 servings | 100 servings | |
|---|---|---|
| Lasagna noodles | 42 each (2 pounds, 13 ounces) | 84 each (5 pounds, 10 ounces) |
| Vegetable oil | 1/4 cup | 1/2 cup |
| Fresh zucchini, sliced | 2 1/2 cups (1 pound) | 1 quart, 1 cup (2 pounds) |
| Fresh mushrooms, sliced OR |
1 quart, 1 cup (12 ounces) 1 cup (8 ounces) |
2 quarts, 2 cups (1 pound, 8 ounces) 2 cups (1 pound) |
| Onions, chopped | 1 1/2 cups (9 ounces) | 3 cups (1 pound, 2 ounces) |
| All-purpose flour | 1/2 cup (2 ounces) | 1 cup (4 ounces) |
| Frozen broccoli, pieces | 3 quarts (2 pounds, 8 ounces) | 1 gallon, 2 quarts (5 pounds) |
| Tomato sauce | 1 No. 10 can plus 3 cups (8 pounds, 1 ounce) | 2 No. 10 cans plus 1 quart, 2 cups (16 pounds, 2 ounces) |
| Tomato paste | 3 1/2 cups (2 pounds) | 1 quart, 3 cups (4 pounds) |
| Dried oregano leaves | 1/4 cup, 2 tablespoons | 3/4 cup |
| Garlic powder | 1 3/4 teaspoons | 1 tablespoon, 1/2 teaspoon |
| Lowfat cottage cheese, drained | 1 gallon (8 pounds) | 2 gallons (16 pounds) |
| Dried parsley | 1/4 cup | 1/2 cup |
| Garlic salt | 2 teaspoons | 1 tablespoon, 1 teaspoon |
| Dry bread crumbs | 2 cups (8 ounces) | 1 quart (1 pound) |
| Parmesan cheese, grated | 1/2 cup (2 ounces) | 1 cup (4 ounces) |
| Lowfat mozzarella cheese, grated | 1 quart, 3 1/2 cups (1 pound, 14 ounces) | 3 quarts, 3 cups (3 pounds, 12 ounces) |
| Parmesan cheese, grated | 1 cup (4 ounces) | 2 cups (8 ounces) |
Cook lasagna noodles in a stockpot or steam-jacketed kettle for
10 to 12 minutes, until tender. Drain. Hold in cold water. In a pan,
heat the vegetable oil. Add the zucchini, mushrooms and onions.
Sauté for 3 minutes, until tender. Stir in flour and cook for 3
minutes. Remove from heat and set aside.
Place broccoli in a 12x20x2 steam table pan and steam for 6
minutes, or until tender. Drain well and set aside.
In a steam 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.
In a large bowl, combine the lowfat cottage cheese, dried
parsley, garlic salt and bread crumbs. Mix well. Combine first
quantity of Parmesan cheese and mozzarella cheese. Spread 1 cup of
vegetable sauce on the bottom of each 12x20x2 steam table pan to
prevent sticking.
Use two pans for 50 servings and 4 pans for 100
servings.
To assembly first layer, use the following: 7 lasagna noodles, 1
quart cottage cheese mixture, 1 quart, 1 cup vegetable sauce, 2 1/4
cups Parmesan-mozzarella cheese mixture. Repeat these ingredients
for second layer.
To assembly third layer, use 7 lasagna noodles and top
with 2 1/2 cups vegetable sauce. Sprinkle remaining Parmesan cheese
over each pan of lasagna. Cover with foil. Bake at 375 degrees F for
50 minutes (conventional oven) or 350 degrees F for 40 minutes
(convection oven). Bake until bubbling.
Serving: 1
piece
Yield: 50 servings
(25 pounds, 12 ounces) or 100 servings (51 pounds, 8
ounces)
Nutrients per serving: calories: 268; protein: 21 grams;
carbohydrate: 32 grams; total fat: 6.8 grams; saturated fat: 3.3
grams; cholesterol: 15 milligrams; vitamin A: 213 RE/1823 IU;
vitamin C: 29 milligrams; iron: 2.8 milligrams; calcium: 264
milligrams; sodium: 1017 milligrams; dietary fiber: 4
grams.