Layers of tender noodles, mozzarella, and colorful veggies come together with Red Gold® Nutritionally Enhanced Spaghetti Sauce for a flavorful, balanced meal. Each serving delivers a full cup of vegetables and meets K-12 meal requirements.
Crediting
- No. Portions: 24
- Meat/alt: 2 oz.
- F/V/J: 1 Cup
- Serving Size: 6 x 4 Piece
- Grain/Bread: 0.5 srv.
- Milk: 0 FL OZ
Ingredients
- 2 lb Broccoli
- 1 lb a/p Carrots, raw
- 1 lb sliced Mushrooms, raw
- 1 #10 Can Spaghetti Sauce, Red Gold® Nutritionally Enhanced
- 1 lb Lasagna Noodles, Dry
- 3 lb Cheese, Mozzarella, part skim milk
Instructions
Step 1
Thaw chopped broccoli, but do not cook or drain.
Step 2
Toss shredded carrots, chopped broccoli, and mushrooms together and divide
equally into two portions.
Step 3
Pour one quart of spaghetti sauce in a 3” long steamable pan.
Step 4
Place a layer of uncooked noodles lengthways in the pan.
Step 5
Pour one quart of sauce over noodles. Sprinkle one half vegetables over sauce. Sprinkle 1.5 lbs cheese over sauce.
Step 6
Cover tightly with foil. Bake at 325° for 55 minutes, or until noodles are tender.
Step 7
Remove foil and add remaining cheese.
Step 8
Cook 10 minutes to melt cheese. Cover with plastic wrap and place in warmer for about 30 minutes before cutting to allow it to set.
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