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OR 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 ¼ cups Parmesan-mozzarella cheese mixture. Repeat these ingredients for second layer. To assembly third layer, use 7 lasagna noodles and top with 2 ½ 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.
50 servings
100 servings
Lasagna noodles
42 each
(2 pounds, 13 ounces)84 each
(5 pounds, 10 ounces)
Vegetable oil
¼ cup
½ cup
Fresh zucchini, sliced
2 ½ cups
(1 pound)1 quart, 1 cup
(2 pounds)
Fresh mushrooms, sliced
Canned mushrooms, sliced, drained 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 ½ cups
(9 ounces) 3 cups
(1 pound, 2 ounces)
All-purpose flour
½ 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 ½ cups
(2 pounds)1 quart, 3 cups
(4 pounds)
Dried oregano leaves
¼ cup, 2 tablespoons
¾ cup
Garlic powder
1 ¾ teaspoons
1 tablespoon,
½ teaspoon
Lowfat cottage cheese, drained
1 gallon
(8 pounds)2 gallons
(16 pounds)
Dried parsley
¼ cup
½ cup
Garlic salt
2 teaspoons
1 tablespoon, 1 teaspoon
Dry bread crumbs
2 cups
(8 ounces)1 quart
(1 pound)
Parmesan cheese, grated
½ cup
(2 ounces)1 cup
(4 ounces)
Lowfat mozzarella cheese, grated
1 quart, 3 ½ cups
(1 pound, 14 ounces)3 quarts, 3 cups
(3 pounds, 12 ounces)
Parmesan cheese, grated
1 cup
(4 ounces)2 cups
(8 ounces)
Amount
Measure
Ingredients
Preparation
9
cups
rotini pasta
uncooked
1
cup
celery with leaves
chopped
1
pound
fresh vegetables, such
as mushroom, peas,
broccoli, or mixedchopped or
sliced
1
cup
onion
chopped
3/4
cup
butter
1
cup
flour
5
tablespoons
chicken soup base
or bouillon granules
1
gallon
milk
2
tablespoons
dried parsley flakes
2
teaspoons
white pepper
1
tablespoon
dry mustard
1-3/4
7pounds
cupscheddar cheese
grated
6
Pounds
cooked chicken or turkey
may sub grilled tofu slicescubed
3
Cups
bread crumbs
buttered
4-1/2
Ounces
cheddar cheese
sliced
Method
|
Nutritional Information (per serving) | |
Calories | 580 |
Protein | 55 grams |
Fat (41%) | 24 grams |
Carbohydrate | 21 grams |
Sodium | 600 mg |
Cholesterol | 146 mg |