Easy Zucchini Lasagna: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Preheat oven to 350 °F.
Reserve ⅓ cup of mozzarella cheese, and set aside for later use.
Make cheesy tomato sauce: combine remaining mozzarella cheese, cottage cheese, tomato paste, tomato sauce, oregano, basil, onions, garlic, and black pepper in a small bowl.
Divide zucchini evenly into two parts, about ¾ cup.
Lightly coat a medium baking dish (about 8" x 8") with nonstick cooking spray.
Assembly:First layer. Spread ¾ cup of cheesy tomato sauce evenly on the bottom of each steam table pan. Cover sauce with 3 sheets of oven-ready lasagna noodles. Then, cover noodles with ¾ cup of zucchini slicesSecond layer. Repeat first layer.Third layer. Top layers 1 and 2 with the remaining cheesy tomato sauce (about ¾ cup), and then finish by sprinkling on the reserved shredded mozzarella cheese (⅓ cup) and the Parmesan cheese (1 Tbsp).
Cover tightly with foil, and bake until zucchini is tender, about 30 minutes.
Remove from oven.
Remove foil, and bake uncovered until cheese starts to brown slightly, approximately 15 minutes. Heat to 140 °F for at least 15 seconds.
Let lasagna stand 10 minutes before serving.
Cut into 6 even pieces. Serve 1 piece.Critical Control Point: Hold at 140 °F or higher.
Ingredients (6 servings)
