Ingredients
| Canola oil(¼ cup, 1 tablespoon) | 0.313 cup |
| Green bell peppers, fresh, diced | 10 ounces |
| Corn, canned, low-sodium, drained, rinsed | 3 pounds |
| Onions, fresh, diced | 3 pounds |
| Butternut squash, fresh, peeled, cubed ½ inch(3 pounds, 8 ounces) | 3.5 pounds |
| Oregano, ground(1 tablespoon, 1 teaspoon) | 1.33 tablespoons |
| Cumin, ground(1 tablespoon, 1 teaspoon) | 1.33 tablespoons |
| Garlic, granulated(1 tablespoon, 1 teaspoon) | 1.33 tablespoons |
| Chili powder(1 tablespoon, 1 teaspoon) | 1.33 tablespoons |
| Paprika(1 tablespoon, 1 teaspoon) | 1.33 tablespoons |
| Salt, kosher(1 tablespoon, 1 teaspoon) | 1.33 tablespoons |
| Black beans, low-sodium, canned, drained, rinsed(8 pounds, 8 ounces) *Or 8 pounds 8 ounces Black beans, dry, cooked | 8.5 pounds |
| Spaghetti sauce, meatless, canned, low-sodium(5 pounds, 8 ounces) | 5.5 pounds |
| Salsa, mild, canned, low-sodium(3 pounds, 8 ounces) | 3.5 pounds |
| Tortilla chips, low-sodium | 3 pounds |
Instructions
- Combine oil, green peppers, corn, and half of onions. Reserve remaining onions for step 5. Toss to coat. Transfer to a sheet pan (18” x 26” x 1”).For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Roast uncovered until lightly brown around edges: Conventional oven: 350 °F for 20 minutes Convection oven: 350 °F for 12 minutes
- Place squash in perforated steam table pan (12” x 20” x 2 ½”) and steam for 15 minutes or until tender.For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Mash squash until smooth. Add roasted vegetables, half of oregano and half of cumin. Reserve remaining oregano and cumin for step 5. Mix well. Set aside.
- Lightly coat nonstick pan with pan release spray. Sauté remaining onions, oregano, and cumin with garlic, chili powder, paprika, and salt for 5 minutes or until soft.
- Puree onion mixture and beans in a food processor to a smooth consistency. If needed, add water to make puree smoother:For 50 servings, use about ¼ cup water.
- Combine spaghetti sauce and salsa. Set aside.
- For 50 servings, crumble 1 lb tortilla chips for topping. Reserve remaining 2 lb whole tortilla chips for lasagna layers.
- Assembly: Lightly coat steam table pan (12” x 20” x 2 ½”) with pan release spray.For 50 servings, use 2 pans.First layer: 1 qt ¼ cup sauceSecond layer: 8 oz whole chips (about 85 chips), slightly overlapping b. 1 quart 1 cup (about 2 lb 4 oz) bean mixture. 1 quart ½ cup (about 1 pound 15 ounces ) squash/vegetable mixtureThird layer: Repeat second layerFourth layer: 1 quart, ¼ cup sauceFifth layer: 8 ounces crumbled chips, about 2 ½ cups
- Tightly cover pans.
- Bake: Conventional oven: 350 °F for 40 minutes Convection oven: 350 °F for 30 minutesCritical Control Point: Heat to 135 °F or higher for at least 15 seconds.
- Remove from oven. Uncover. Allow to set for 15 minutes before serving.
- Critical Control Point: Hold at 135 °F or higher.
- Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2” x 3 ¾” square).
Recipe Notes
Special tip for preparing dry beans:
SOAKING BEANS
OVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1 3⁄4 qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
COOKING BEANS
Once the beans have been soaked, add 1 3⁄4 qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately.Critical Control Point: Hold for hot service at 135 °F or higher.
OR
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry black beans = about 2 1⁄2 cups dry or 4 1⁄2 cups cooked beans.
Fiesta Mexican Lasagna features golden butternut squash, corn, and peppers roasted until sweet and the natural flavors caramelize together. This deliciously spicy spin on an Italian classic will leave your students wanting more!
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.