Layers of Sunshine
By Patsy B. from Lincoln Junior High, School District 69, Skokie/Morton Grove, IL.
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.
Serving size: 1
|From Saturated Fat||10%|
|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|
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.)