By Jeff L. and Michelle L. from Liberty Elementary School-Worthington, Powell/Ohio.

Description

With a savory yet sightly sweet tomato sauce and layers of lasagna that melt in your mouth this is sure to please any crowd.

Nutrition Facts

Serving size: 1 piece

Ingredients

Preparation

Tomato sauce

Heat oil in a sauce pot on medium heat then add onion and garlic and stir frequently once the onion and garlic are sweated about 2 to 3 minutes add the tomatoes and herbs and bring to a simmer for about 30 minutes stirring occassionally until most of the juice is cooked out of the pot reserve the sauce for building the lasagna

Lasagna

slice the squash length wise 1/4" thick on a mandoline or slicer, discard seeds and reserve squash to build the lasagna Chiffonade the spinach 1/8" thick and reserve For 6 servings use a 4" deep 1/4 hotel pan (when finished you will need to cut it once down the length of the pan and three even cuts across the width) and for 50 servings use two 4" deep full hotel pans and a 4"deep 1/4 hotel pan (when finished you will need to cut into three even sections down the length of the pan and across the width into eight even sections) To build lasagna start by spreading 4 oz of sauce across the bottom of a full hotel pan hotel pan or 1 oz across a 1/4 hotel pan Lay out one layer of lasagna sheets evenly, overlapping slightly For full pan ladel out 16 oz of sauce and spread evenly and 4 oz for 1/4 pan For full pan spread out 1 oz spinach evenly across and 1/4 oz for 1/4 pan Next lay out one layer of squash evenly and repeat steps 6 and 7 Repeat steps 5 through 8 two more times and then top with 1 pound of cheese for full pan and 4 oz of cheese for 1/4 pan Cover with foil tightly and bake in a pre heated 350 degree oven on low fan for 1 hour 45 minutes When done remove foil and slice according to step three and serve (it may be useful to use a heat resistant rubber spatula to serve)