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.
Serving size: 8 oz.
|From Saturated Fat||8.5%|
|Ingredient||6 servings||50 servings|
|Carrots - Diced||1 cup||8 1/3 c.|
|Sweet Potatoes - Diced||1 cup||8 1/3 c.|
|Red Peppers - Diced||1 cup||8 1/3 c.|
|Swiss Chard - Shredded||1/2 cup||4 1/8 c.|
|Spinach - Shredded||1/2 cup||4 1/8 c.|
|Mozzarella Cheese Part Skim Milk Shredded||12 oz.||6 1/4 lb.|
|Ricotta Cheese Part Skim Milk||1/2 cup||4 1/8 c.|
|Spaghetti Sauce||1 cup||8 1/3 c.|
|Precooked Lasagna Noodles||6 pieces||50 pieces|
|Olive Oil||1 tsp.||8 1/3 tsp.|
|Kosher Salt||1 pinch||8 pinches|
|Pepper||1 pinch||8 pinches|
Wash hands for 20 seconds.
Use single use paper towel to dry.
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).
Rough chop spinach and Swiss chard - set aside.
Mix ricotta cheese with lightly beaten egg.
Place 2 oz. of spaghetti sauce on bottom of pan, then place noodles on top of sauce in one layer.
Layer top of noodles with 1/3 spinach and Swiss chard and then spread 1/3 of roasted vegetables on top.
Drop 1/3 of ricotta/egg mixture evenly across vegetables.
Spread shredded mozzarella evenly over ricotta.
Repeat making layers with 2 oz. sauce, noodles, spinach, etc. until there are three total layers of lasagna noodles.
Top with remaining mozzarella.
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.