¾ cup Fresh green bell peppers, diced
1 lb 8 oz OR 3 ¼ cups Canned corn, drained
1 lb 8 oz OR 1 qt ¾ cup Fresh onions, diced
1 lb 12 oz OR 1 qt 3 ½ cups Fresh butternut squash, peeled, cubed ½”
2 tsp Ground oregano
2 tsp Ground cumin
2 tsp Granulated garlic
2 tsp Chili powder
2 tsp Paprika
2 tsp Salt
4 lb 4 oz Canned black beans, drained,
rinsed
OR Dry black beans, cooked
2 lb 12 oz Canned meatless spaghetti
sauce
1 lb 12 oz Canned salsa, mild
1 lb 8 oz tortilla chips
Combine oil, green peppers, corn, and half of onions. Reserve
remaining onions. Toss to coat. Transfer to a sheet pan
(18” x 26” x 1”). Roast uncovered until lightly brown around edges: 350 °F for 20 minutes
Steam squash for 15 minutes or until tender. Mash squash until smooth. Add roasted vegetables, half of
oregano and half of cumin. Reserve remaining oregano and
cumin. 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 @ 1/8 cup water to make puree smoother. Set aside. Combine spaghetti sauce and salsa. Set aside.
Crumble 8 oz tortilla chips for topping. Reserve remaining 1 lb whole tortilla chips for lasagna layers.
Assembly:
Lightly coat steam table pan (12” x 20” x 2 ½”) with pan release
spray.
First layer: 1 qt ¼ cup sauce
Second layer: 8 oz whole chips (about 85 chips), slightly overlapping and 2 lb 4 oz bean mixture and
(about 1 lb 15 oz ) squash/vegetable mixture
Third layer: Repeat second layer
Fourth layer: 1 qt ¼ cup sauce and 8 oz crumbled chips, about 2 ½ cups
Tightly cover pan. Bake: 350 °F for 40 minutes
Remove from oven. Uncover. Allow to set for 15 minutes before
serving. Cut each pan 5 x 5 (makes 25 servings. Each serving is a 2” x 3 3/4” square.
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