Whole-grain lasagna noodles are layered with wilted kale, mushrooms and Upstate Farms® Nonfat Plain Yogurt. It’s topped with mozzarella cheese and baked until golden brown.
Ingredients
- 12 1/2 lbs. Upstate Farms® Nonfat Plain Yogurt
- 3 lbs. enriched lasagna noodles
- 3 lbs. mushrooms, sliced
- 1 lb. kale, trimmed, chopped
- 1 tbsp. salt
- 1/4 cup Italian seasoning
- 1 tbsp. garlic powder
- 3 lbs. shredded mozzarella cheese
Details
- Servings: 50
Directions
- Preheat an oven to 350°F.
- Bring a large pot of water to a boil. Add noodles and cook for 8 minutes or until tender.
- In a large pan or tilt skillet over medium heat, cook mushrooms and kale for 10 minutes or until tender.
- Stir in Upstate Farms® Nonfat Plain Yogurt, Italian seasoning, garlic powder and mozzarella cheese.
- To build lasagna, cover the bottom of a hotel pan with lasagna noodles. Cover noodles with 1 1/2 cups of sauce. Repeat process until hotel pan is full, finishing with a layer of yogurt mixture.
- Cover with foil and bake for 1 hour or until mixture is hot and bubbling. Serve.
