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Vegetable Lasagna
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 508 00
VEGETABLE LASAGNA
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
292 cal
38 g
22 g
7g
16 mg
1036 mg
242 mg
Ingredient
Weight
Measure
Issue
NOODLES,LASAGNA,UNCOOKED
5-3/4 lbs
1 gal 2-1/4 qts
OIL, CANOLA
3-7/8 oz
1/2 cup
SQUASH,FRESH,SUMMER,SLICED
1-1/4 lbs
1 qts 1 cup
1-1/3 lbs
11 oz
2 cup
MUSHROOMS,CANNED,SLICED,WHITE
ONIONS,FRESH,CHOPPED
1 lbs
3 cup
1-1/8 lbs
4-3/8 oz
1 cup
FLOUR,WHEAT,GENERAL PURPOSE
BROCCOLI,FROZEN,CUT
6-7/8 lbs
1 gal 1 qts
SAUCE,TOMATO,CANNED
16-1/8 lbs
1 gal 3-1/2 qts
TOMATO PASTE,CANNED
4 lbs
1 qts 3 cup
OREGANO,CRUSHED
1-7/8 oz
3/4 cup
GARLIC POWDER
1/2 oz
1 tbsp
CHEESE,COTTAGE,LOWFAT
16 lbs
2 gal
PARSLEY,DEHYDRATED,FLAKED
3/8 oz
1/2 cup
GARLIC POWDER
1/3 oz
1 tbsp
BREADCRUMBS
1 lbs
1 qts
3-1/2 oz
1 cup
CHEESE,PARMESAN,GRATED
CHEESE,MOZZARELLA,PART SKIM,SHREDDED
3-3/4 lbs
3 qts 3 cup
Method
1 Cook lasagna noodles in a steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water.
2 In a small kettle, heat vegetable oil. Add the zucchini, drained mushrooms, and onions. Saute for 3 minutes or until zucchini is
slightly tender. Stir in flour, cook 3 minutes. Remove from heat and set aside.
3 Place broccoli in a steam table pan and steam for 6 minutes, or until tender. Drain well and set aside.
4 In a steam kettle, heat the tomato sauce and tomato paste. Add oregano and garlic powder. Simmer, uncovered for 30 minutes.
5 Add the sauteed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.
6 In a large bowl, combine the cottage cheese, parsley, garlic powder, and bread crumbs. Mix well.
7 Combine parmesan cheese and mozzarella cheese.
8 Spread 1 cup vegetable sauce on the bottom of each steam table pan to prevent sticking.
9 Assembly: First layer: 7-1/2 lasagna noodles; 1 quart of cottage cheese mixture; 1 quart and 1 cup of vegetable sauce; 2-1/4 cups
parmesan-mozzarella cheese mixture; Second layer: repeat first layer; Third layer: 7-1/2 lasagna noodles; 2-1/2 cups vegetable
sauce.
10 Sprinkle 1/2 cup parmesan cheese over each pan of lasagna. Cover with wrap or foil. Using a convection oven, bake at 350 F. for
40 minutes until bubbling. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
11 Remove from oven and allow to set for 15 minutes before serving. Cut each pan 5 by 5 (25 portions per pan). CCP: Hold for
service at 140 F. or higher.



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Vegetable Lasagna

Yield: 100 Portion: 8 Ounces
Calories: 292 cal
Carbohydrates: 38 g
Protein: 22 g
Fat: 7g
Cholesterol: 16 mg
Sodium: 1036 mg
Calcium: 242 mg

Ingredient Weight Measure Issue
NOODLES,LASAGNA,UNCOOKED 5-3/4 lbs 1 gal 2-1/4 qts
OIL, CANOLA 3-7/8 oz 1/2 cup
SQUASH,FRESH,SUMMER,SLICED 1-1/4 lbs 1 qts 1 cup 1-1/3 lbs
MUSHROOMS,CANNED,SLICED,WHITE 11 oz 2 cup
ONIONS,FRESH,CHOPPED 1 lbs 3 cup 1-1/8 lbs
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 oz 1 cup
BROCCOLI,FROZEN,CUT 6-7/8 lbs 1 gal 1 qts
SAUCE,TOMATO,CANNED 16-1/8 lbs 1 gal 3-1/2 qts
TOMATO PASTE,CANNED 4 lbs 1 qts 3 cup
OREGANO,CRUSHED 1-7/8 oz 3/4 cup
GARLIC POWDER 1/2 oz 1 tbsp
CHEESE,COTTAGE,LOWFAT 16 lbs 2 gal
PARSLEY,DEHYDRATED,FLAKED 3/8 oz 1/2 cup
GARLIC POWDER 1/3 oz 1 tbsp
BREADCRUMBS 1 lbs 1 qts
CHEESE,PARMESAN,GRATED 3-1/2 oz 1 cup
CHEESE,MOZZARELLA,PART SKIM,SHREDDED 3-3/4 lbs 3 qts 3 cup

Method:
1 Cook lasagna noodles in a steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water.
2 In a small kettle, heat vegetable oil. Add the zucchini, drained mushrooms, and onions. Saute for 3 minutes or until zucchini is
slightly tender. Stir in flour, cook 3 minutes. Remove from heat and set aside.
3 Place broccoli in a steam table pan and steam for 6 minutes, or until tender. Drain well and set aside.
4 In a steam kettle, heat the tomato sauce and tomato paste. Add oregano and garlic powder. Simmer, uncovered for 30 minutes.
5 Add the sauteed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.
6 In a large bowl, combine the cottage cheese, parsley, garlic powder, and bread crumbs. Mix well.
7 Combine parmesan cheese and mozzarella cheese.
8 Spread 1 cup vegetable sauce on the bottom of each steam table pan to prevent sticking.
9 Assembly: First layer: 7-1/2 lasagna noodles; 1 quart of cottage cheese mixture; 1 quart and 1 cup of vegetable sauce; 2-1/4 cups
parmesan-mozzarella cheese mixture; Second layer: repeat first layer; Third layer: 7-1/2 lasagna noodles; 2-1/2 cups vegetable
sauce.
10 Sprinkle 1/2 cup parmesan cheese over each pan of lasagna. Cover with wrap or foil. Using a convection oven, bake at 350 F. for
40 minutes until bubbling. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
11 Remove from oven and allow to set for 15 minutes before serving. Cut each pan 5 by 5 (25 portions per pan). CCP: Hold for
service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/vegetable_lasagna.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence