Rainbow Lasagna

By Susan Z. from Highland Elementary School, Cheshire, Connecticut.


Rainbow Lasagna is a main entree that will please the most discerning palate. The colorful layers will entice you to taste. The traditional flavor of lasagna is there but the sweet flavors of the healthy vegetables will shine through satisfying the pickiest of eaters.

Nutrition Facts

Serving size: 8 oz.

From Fat24.5%
From Saturated Fat8.5%
From Sugar5.3%


Ingredient 6 servings 50 servings
Carrots - Diced1 cup8 1/3 c.
Sweet Potatoes - Diced1 cup8 1/3 c.
Red Peppers - Diced1 cup8 1/3 c.
Swiss Chard - Shredded1/2 cup4 1/8 c.
Spinach - Shredded1/2 cup4 1/8 c.
Mozzarella Cheese Part Skim Milk Shredded12 oz.6 1/4 lb.
Ricotta Cheese Part Skim Milk1/2 cup4 1/8 c.
Eggs18 1/3
Spaghetti Sauce1 cup8 1/3 c.
Precooked Lasagna Noodles6 pieces50 pieces
Olive Oil1 tsp.8 1/3 tsp.
Kosher Salt1 pinch8 pinches
Pepper1 pinch8 pinches

  1. Wash hands for 20 seconds.

  2. Use single use paper towel to dry.

  3. Fine dice carrots, sweet potato, red pepper. Drizzle with olive oil, a pinch of salt & pepper, mix to coat. Roast in 350 degree convection oven for 10 minutes or until soft. (Time may vary depending on oven type).

  4. Rough chop spinach and Swiss chard - set aside.

  5. Mix ricotta cheese with lightly beaten egg.

  6. Place 2 oz. of spaghetti sauce on bottom of pan, then place noodles on top of sauce in one layer.

  7. Layer top of noodles with 1/3 spinach and Swiss chard and then spread 1/3 of roasted vegetables on top.

  8. Drop 1/3 of ricotta/egg mixture evenly across vegetables.

  9. Spread shredded mozzarella evenly over ricotta.

  10. Repeat making layers with 2 oz. sauce, noodles, spinach, etc. until there are three total layers of lasagna noodles.

  11. Top with remaining mozzarella.

  12. Cover and bake in 350 degree convection oven for 20 minutes, then uncover and bake another 10 minutes to brown the mozzarella cheese on top. Serve or hold at 140 degree minimum in warmer.

NOTE: Cooking time will vary depending on oven. Increase cooking time when cooking larger amounts. A 6 x 12 inch hotel pan will yield 6 servings. A 12 x 18 pan will yield 18 servings. Each serving is 8 ounces or 3 x 4 inches.