Soy-Enhanced Vegetable Lasagna

Ingredients	50 Servings		100 Servings		For ____ Servings	Directions
Water	-	2 gal 2 qt	-	5 gal	w	1. Bring water to a rapid boil. Add oil, if desired, and noodles. 2. Return to boiling. Cook uncovered, until noodles are tender, but firm. 3. Drain and rinse with cold water. Set aside.
Egg noodles, wide	2 lb 8 oz	-	5 lb 12 oz	-	w
Vegetable oil (optional)	-	2 Tbsp	-	1/4 cup
Tomato sauce	8 lb	3 qt 2 1/3 cups	16 lb	1 gal 3 qt 2/3 cups	w	4. Combine tomato sauce, tomato paste, oregano, parsley and garlic powder in a sauce pan or stock pot. Simmer for 20 minutes
Tomato paste	1 lb	1 qt	2 lb	2 qt	w
Dried oregano leaves	-	2 Tbsp	-	1/4 cup
Dried parsley flakes	-	2 Tbsp	-	1/4 cup
Garlic powder	-	1 Tbsp 1 tsp	-	2 Tbsp 2 tsp
Frozen broccoli	2 lb 10 oz	-	5 lb 4 oz	-	w	5. In each 12" x 20" x 2 1/2" pan, place 2 lb 11 oz (1 qt 2 cups) of cooked noodles, 1 lb 5 oz of broccoli, 2 lb of cottage cheese and 1 lb 9 oz of soy burger crumbles. Stir to combine. 6. Pour 2 qts of tomato sauce over each pan.
Low-fat cottage cheese	2 lb 10 oz	-	5 lb 4 oz	-
Frozen soy burger crumbles	3 lb 2 oz	-	6 lb 4 oz	-
Low-fat mozzarella cheese	1 lb	1 qt 2 lb	2 qt			7. Sprinkle 8 oz (2 cups) of grated mozzarella cheese over each pan. Cover with plastic wrap and foil. To bake: Conventional oven: 350° F, 45 minutes Convection oven: 325° F, 30 minutes 8. Remove from oven and allow to set for 10 minutes before serving.

SERVING: 8 oz (No. 8 scoop) provides the equivalent of 1/4 cup of vegetable and 1 serving of grains/breads

YIELD: 50 servings: 24 lb 4 oz 100 servings: 48 lb 8 oz

Nutrients Per Serving (Nutrient values are based on a specific brand of soy burger crumbles.)
Calories 211		Saturated Fat 2.3 g		Iron 3.8 mg
Protein 16 g		Cholesterol 24 mg		Calcium 158 mg
Carbohydrate 23 g		Vitamin A 1508 IU / 80168 RE		Sodium 759 mg
Total Fat 6.6 g		Vitamin C 25 mg		Dietary Fiber 4 g

Developed by The Pennsylvania State University
Provided by United Soyean Board 1998