Layers of Sunshine
By Patsy B. from Lincoln Junior High, School District 69, Skokie/Morton Grove, IL.
Description
Whole wheat lasagna noodles chocked full of flavor. Layers of traditional cheeses and the vibrant colors of swiss chard and a yellow squash sauce seasoned with sage, thyme and garlic.
Nutrition Facts
Serving size: 1
| Calories | 490 |
| From Fat | 20% |
| From Saturated Fat | 10% |
| From Sugar | 21% |
| Sodium | 598mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Yellow Squash, pureed, may be frozen | 3 cups | 24 cups/1 1/2 gallons |
| Swiss Chard, remove veins, small chop | 1 bunch | 8 bunches |
| Sage, dried | 1/4 tsp | 1 1/2 tsp |
| Thyme, dried | 1 tsp | 2 tbsp |
| Garlic, minced | 2 cloves | 16 cloves |
| Ricotta Cheese, part-skim | 1 cup | 4 lbs |
| Milk, 1% low fat | 1/2 cup | 4 cups |
| Nutmeg | 1/8 tsp | 1 tsp |
| Vegetable Stock | 1 cup | 1/2 gallon/64 oz |
| Whole Grain Dried Lasagna Noodles, cooked | 1 lb | 8 lbs |
| Parmesan Cheese, grated | 1/2 cup | 4 cups |
| Mozzarella cheese, low-fat, shredded | 1 1/2 cups | 12 cups |
| Sea Salt | 1/2 tsp | 2 tsp |
| Pepper | 1/4 tsp | 1 1/2 tsp |
Preparation
Directions:
Whisk together in a large bowl, the squash, vegetable stock, sage, thyme, garlic, salt and pepper until well blended. Set aside until lasagna is ready to be assembled.
In a large fry pan, over medium heat, add a few tablespoons of water and the swiss chard. Sauté until wilted, approx. 2- 3 minutes, leaves will shrink in size. Remove from heat, set aside.
In a medium bowl, mix together the ricotta, parmesan cheese, milk and nutmeg until completely smooth.
Layer the following ingredients in a rectangular baking pan (8 to 9’ square):
Noodles Cheese Mixture Swiss Chard Sauce
Repeat into 3 layers.
Sprinkle mozzarella cheese on the top layer.
Bake in a 350* oven until bubbly and golden brown, approx. 35- 45 minutes. Cool before serving.
Note: For large the serving size of 50, add 1 cup water to saute Swiss Chard.)
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