Recipes for a Crowd

1 Cook lasagna noodles in a steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water.
2 In a small kettle, heat vegetable oil. Add the zucchini, drained mushrooms, and onions. Saute for 3 minutes or until zucchini is
slightly tender. Stir in flour, cook 3 minutes. Remove from heat and set aside.
3 Place broccoli in a steam table pan and steam for 6 minutes, or until tender. Drain well and set aside.
4 In a steam kettle, heat the tomato sauce and tomato paste. Add oregano and garlic powder. Simmer, uncovered for 30 minutes.
5 Add the sauteed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.
6 In a large bowl, combine the cottage cheese, parsley, garlic powder, and bread crumbs. Mix well.
7 Combine parmesan cheese and mozzarella cheese.
8 Spread 1 cup vegetable sauce on the bottom of each steam table pan to prevent sticking.
9 Assembly: First layer: 7-1/2 lasagna noodles; 1 quart of cottage cheese mixture; 1 quart and 1 cup of vegetable sauce; 2-1/4 cups
parmesan-mozzarella cheese mixture; Second layer: repeat first layer; Third layer: 7-1/2 lasagna noodles; 2-1/2 cups vegetable
sauce.
10 Sprinkle 1/2 cup parmesan cheese over each pan of lasagna. Cover with wrap or foil. Using a convection oven, bake at 350 F. for
40 minutes until bubbling. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
11 Remove from oven and allow to set for 15 minutes before serving. Cut each pan 5 by 5 (25 portions per pan). CCP: Hold for
service at 140 F. or higher.