Spinach Lasagna

24 Servings – Makes one 12" x 20" lasagna

Soy-free • Vegan

K-12 Crediting: 2.5 oz MMA, 1/8 cup veggie (green) and 3/8 cup veggie (red/orange)

 

Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Original Blend

2.3 lb Fresh Spinach, chopped *

OR

2.2 lb Frozen Spinach, chopped **

10 cups Low-sodium Marinara Sauce

1 cup Cooking Oil

2 lb Whole-Grain Lasagna Noodles, no boil

1.1 lb Mozzarella Cheese, low-moisture part-skim, low-sodium, shredded

(optional) 24 leaves Basil

* If using fresh chopped spinach, sauté in oil.

** If using frozen spinach, thaw and bake in a single layer at 375°F for 10 minutes.

Instructions

  1. Preheat oven to 350°F on low or no fan. Line 1 sheet pan with parchment paper.

  2. In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2 cups of water for 5 minutes, stirring halfway.

  3. Stir in Adda Mix and mix well.

  4. Add prepared spinach and 1 cup of cooking oil to the mix. Stir until evenly mixed.

  5. Spread the mix out evenly on the lined baking sheet.

  6. Bake for 10 minutes. Ground crumble will appear slightly browned when ready. In a large mixing bowl, combine marinara sauce with the baked Adda Veggie crumble.

  7. Using a 4" full hotel pan, assemble lasagna layered as follows:

    • Cover the bottom of the pan with 2 cups marinara sauce

    • Lasagna noodles

    • Marinara + Adda Veggie crumble mixture - 4 cups

    • Shredded mozzarella - 1 cup

    • Lasagna noodles

    • Marinara + Adda Veggie crumble mixture - 4 cups

    • Shredded mozzarella - 1 cup

    • Lasagna noodles

    • Marinara + Adda Veggie crumble mixture - 4 cups

    • Shredded mozzarella - 1 cup

    • Lasagna noodles

    • Remaining mozzarella to top it off

  8. Cover tightly with foil and bake for 30-40 minutes, or until lasagna is fully cooked.

  9. Uncover lasagna, place back in the oven for 3-5 minutes or until a golden crust has formed on the top. Internal temperature must reach 165°F before serving.

  10. Cut the lasagna into equal sized pieces, 4 across by 6 down to make 24 servings. (Each serving will be roughly 3.5" x 3").

    Critical Control Point: Hold for hot service at 135°F or higher.