Lasagna

Cook Time: 60 min

Serves: 48 portions per 180 g serving size

Ingredients:

60 mL (¼ cup) of Olive oil
450 g (3 cups) of Onion, frozen, small dice
450 g (3 cups) of Celery, frozen, small dice
300 g (2 cups) of Carrot, frozen, small dice
18 g (2 Tbsp) of Garlic cloves, minced
600 g (4 cups) of Zucchini, frozen, small dice
60 mL (4 Tbsp) of Tomato paste
150 mL (⅔ cup) of Applesauce, unsweetened
2 L (8 cups) of Canned Tomato Sauce
1 Kg (5 cups) of White kidney beans, canned, drained, rinsed
315 g (1 ½ cups) of Lentils, canned, drained, rinsed
140 g (1 ⅔ cups) of Texturized Vegetable Protein
12 g (⅓ cup) of Parsley, dried
7 g (2 Tbsp) of Oregano, dried
7 g (2 Tbsp) of Basil, dried
As needed to cover pasta: Water, hot tap
800 g (16 sheets (20”*2”)) of Pasta, Lasagna Noodles Dry
3 each of Large Egg
175 g (5 cups) of Kale, frozen, chopped
1.9 Kg (6 ⅓ cups) of Cottage cheese, low fat
1 Kg (10 cups) of Mozzarella cheese, shredded
22 g (1 ½  Tbsp) of Salt
5 g (1 Tbsp) of Pepper, black, grd

Minced and Pureed

48 pcs 3x4 of NiD Lasagna
3 L (12 cups) of Tomato Sauce puree

Directions:

1. *WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2. Preheat the oven to 350 F.  Oil a baking pan to prevent sticking.
3. Add onion, celery, carrot, garlic, and zucchini to a preheated pan with olive oil and sauté for 5-10 minutes.  Add tomato paste, salt, pepper, and applesauce. Cook for 3 minutes.
4. Add tomato sauce, beans, and lentils.  Simmer for 15-20 minutes.  Add TVP, parsley, oregano, and basil and cook for 10 minutes.  Sauce will start to dry up as it cooks.  Adjust seasoning and water as needed.  Once finished, mash with a potato masher.
5. While the sauce is cooking, place dry pasta noodles in a baking dish and cover with hot tap water.  Let sit for 10 minutes. 
6. While the noodles are soaking, combine egg, kale and cottage cheese in a separate bowl.  Mix and set aside.
7. In a greased shallow half hotel pan,spoon enough sauce to cover the bottom of pan.  Place 4 overlapping lasagna sheets on top.  Spread sauce on top.  Then repeat with another 4 lasagna sheets.  Top with kale and cottage cheese mixture, enough sauce to cover, and another 4 lasagna sheets.  Spoon sauce on top and cover with shredded cheese.  Cover with parchment paper and tin foil and bake for 1 hour, or until pasta is cooked through.  Remove foil and broil to brown cheese.  CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
8. CCP-Maintain > 140F/60C.

Tips/Variations: 

PLATING

Plate lasagna with additional 2 spoonfuls of tomato sauce for garnish

MINCED AND MOIST & PUREED PREPARATION

Add prepared product and sauce into food processor or blender. Blend until desired consistency is achieved. Reheat to an internal temperature of 165F/74C held for at least 15 seconds.

Place into rectangle mold. 

Nutrition Facts for One Serving

Calories: ~ 250 kcal

Protein: 15+ g

Dietary Fibre: 5+ g

Note: Nutrient composition provided is approximate and may vary by ingredients used and quantity prepared. The nutrient composition values were rounded to the nearest 50 kcal for calories and the nearest 10 mg for sodium.