Squish Squash Lasagna
Ingredients
- Onions, diced - 1.5 lbs
- Garlic, minced - 4 1/2 Tbsps
- Canola oil - 2 tsps
- Canned low-sodium diced tomatoes - 3 qts
- Dried oregano - 1 1/2 tsp
- Dried thyme - 1 1/2 tsp
- Dried basil - 1 1/2 tsp
- Whole-wheat lasagna sheets, no-boil, 31/2” x 7” sheets - 64 eachs
- Local butternut squash, fresh, peeled, sliced 1/4” - 9.25 lbs
- Spinach, fresh, sliced 1/8” - 1 lb
- Low-fat mozzarella cheese, low-moisture, part-skim, shredded - 1.5 lbs
Preparation
1. 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.
2. Place pasta sheets in hot water for 7-10 minutes. Remove sheets as dish is assembled.
3. 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.)
4. Spread ingredients evenly across each pan. Layer ingredients, spreading evenly across
each pan in this order: 16 lasagna sheets, slightly overlapping approximately 1”, 2½
cups tomato sauce (about 1 lb 2 oz), about 2 ½ cups spinach (4 oz), 2 lb 5 oz squash
slightly overlapping (35 slices).
5. Repeat layering of step 4.
6. Cover layers with 2½ cups tomato sauce (about 1 lb 2 oz).
7. 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
8. Remove from oven. Sprinkle 12½ oz (31/8 cups) cheese evenly over each pan of lasagna.
9. 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.
10. Remove from oven and allow to set for 15 minutes before serving.
11. Portion: Cut each pan 5 x 5 (25 pieces per pan).
Critical Control Point: Hold for hot service at 135°F or higher.