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Vegetable Lasagna
  50 servings 100 servings
Lasagna noodles 42 each
(2 pounds, 13 ounces)		 84 each
(5 pounds, 10 ounces)
Vegetable oil ¼ cup ½ cup
Fresh zucchini, sliced 2 ½ cups
(1 pound)		 1 quart, 1 cup
(2 pounds)
Fresh mushrooms, sliced

OR
Canned mushrooms, sliced, drained

1 quart, 1 cup
(12 ounces)

1 cup
(8 ounces)		 2 quarts, 2 cups
(1 pound, 8 ounces)

2 cups
(1 pound)
Onions, chopped 1 ½ cups
(9 ounces) 		3 cups
(1 pound, 2 ounces)
All-purpose flour ½ cup
(2 ounces)		 1 cup
(4 ounces)
Frozen broccoli, pieces 3 quarts
(2 pounds, 8 ounces)		 1 gallon, 2 quarts
(5 pounds)
Tomato sauce 1 No. 10 can plus 3 cups
(8 pounds, 1 ounce)		 2 No. 10 cans plus 1 quart, 2 cups
(16 pounds, 2 ounces)
Tomato paste 3 ½ cups
(2 pounds)		 1 quart, 3 cups
(4 pounds)
Dried oregano leaves ¼ cup, 2 tablespoons ¾ cup
Garlic powder 1 ¾ teaspoons 1 tablespoon,
½ teaspoon
Lowfat cottage cheese, drained 1 gallon
(8 pounds)		 2 gallons
(16 pounds)
Dried parsley ¼ cup ½ cup
Garlic salt 2 teaspoons 1 tablespoon, 1 teaspoon
Dry bread crumbs 2 cups
(8 ounces)		 1 quart
(1 pound)
Parmesan cheese, grated ½ cup
(2 ounces)		 1 cup
(4 ounces)
Lowfat mozzarella cheese, grated 1 quart, 3 ½ cups
(1 pound, 14 ounces)		 3 quarts, 3 cups
(3 pounds, 12 ounces)
Parmesan cheese, grated 1 cup
(4 ounces)		 2 cups
(8 ounces)

Cook lasagna noodles in a stockpot or steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water. In a pan, heat the vegetable oil. Add the zucchini, mushrooms and onions. Sauté for 3 minutes, until tender. Stir in flour and cook for 3 minutes. Remove from heat and set aside.

Place broccoli in a 12x20x2 steam table pan and steam for 6 minutes, or until tender. Drain well and set aside.

In a steam kettle, heat the tomato sauce and tomato paste. Add the oregano and garlic powder. Simmer, uncovered, for 30 minutes. Add the sautéed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.

In a large bowl, combine the lowfat cottage cheese, dried parsley, garlic salt and bread crumbs. Mix well. Combine first quantity of Parmesan cheese and mozzarella cheese. Spread 1 cup of vegetable sauce on the bottom of each 12x20x2 steam table pan to prevent sticking.

Use two pans for 50 servings and 4 pans for 100 servings.

To assembly first layer, use the following: 7 lasagna noodles, 1 quart cottage cheese mixture, 1 quart, 1 cup vegetable sauce, 2 ¼ cups Parmesan-mozzarella cheese mixture. Repeat these ingredients for second layer.

To assembly third layer, use 7 lasagna noodles and top with 2 ½ cups vegetable sauce. Sprinkle remaining Parmesan cheese over each pan of lasagna. Cover with foil. Bake at 375 degrees F for 50 minutes (conventional oven) or 350 degrees F for 40 minutes (convection oven). Bake until bubbling.

Serving: 1 piece

Yield: 50 servings (25 pounds, 12 ounces) or 100 servings (51 pounds, 8 ounces)

Nutrients per serving: calories: 268; protein: 21 grams; carbohydrate: 32 grams; total fat: 6.8 grams; saturated fat: 3.3 grams; cholesterol: 15 milligrams; vitamin A: 213 RE/1823 IU; vitamin C: 29 milligrams; iron: 2.8 milligrams; calcium: 264 milligrams; sodium: 1017 milligrams; dietary fiber: 4 grams.

Turkey, Tofu or Chicken Pasta Casserole with Cheese- 24 Servings
Amount Measure Ingredients Preparation
9 cups rotini pasta uncooked
1 cup celery with leaves chopped
1 pound fresh vegetables, such
as mushroom, peas,
broccoli, or mixed		 chopped or
sliced
1 cup onion chopped
3/4 cup butter  
1 cup flour  
5 tablespoons chicken soup base
or bouillon granules		  
1 gallon milk  
2 tablespoons dried parsley flakes  
2 teaspoons white pepper  
1 tablespoon dry mustard  
1-3/4
7		 pounds
cups		 cheddar cheese grated
6 Pounds cooked chicken or turkey
may sub grilled tofu slices		 cubed
3 Cups bread crumbs buttered
4-1/2 Ounces cheddar cheese sliced

Method

  1. In 10 quart pot or 6-inch steam table pan, cook pasta and drain (may be cooked one day ahead).
  2. In a large kettle, over medium-high heat, saute onion, celery and vegetables in butter until just tender. Whip in flour and soup base. Stir in milk, parsley, pepper, mustard. Stir until mixture thickens. Add cheese and stir until cheese is melted.
  3. Add turkey and pasta; cook and stir until heated throughout. Place mixture in 2 buttered 2x12x20-inch steam table pans or 3 or 4 9x13 buttered casseroles (3 makes thicker, 4 makes thinner layers). Sprinkle bread crumbs over top and add cheese slices.
  4. Bake at 350 degrees Fahrenheit for 15-30 minutes or until bread crumbs are slightly browned and cheese is melted. Increase cooking time if using thicker layers or cold pasta.
  5. Yields 24 6-ounce portions.

Nutritional Information (per serving)
Calories 580 
Protein 55 grams
Fat (41%) 24 grams
Carbohydrate 21 grams
Sodium 600 mg
Cholesterol 146 mg