3 lb 8 oz (½ No. 10 can) of Canned low-sodium salsa, mild
3 lb of Low-sodium tortilla chips
Steps
Combine oil, green peppers, corn, and half of onions. Reserve remaining onions for step 5. Toss to coat. Transfer to 2 sheet pans (18” x 26” x 1”).
Roast uncovered until lightly brown around edges in a Conventional oven: 350 °F for 20 minutes or a Convection oven at 350 °F for 12 minutes.
Place squash in two perforated steam table pans (12” x 20” x 2½”) and steam 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 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 about ¼ cup water to make puree smoother: Set aside.
Combine spaghetti sauce and salsa. Set aside.
Crumble 1 lb tortilla chips for topping. Reserve remaining 2 lb whole tortilla chips for lasagna layers.
To assemble, lightly coat two steam table pans (12” x 20” x 2½”) with pan release spray.
First layer: 1 qt ¼ cup sauce
Second layer: 8 oz whole chips (about 85 chips), slightly over lapping - 1 qt 1 cup (about 2 lb 4 oz) bean mixture - 1 qt ½ cup (about 1 lb 15 oz ) squash/vegetable mixture
Third layer: Repeat second layer.
Fourth layer: 1 qt ¼ cup sauce - 8 oz crumbled chips, about 2½ cups
Tightly cover pans.
Bake in a conventional oven at 350 °F for 40 minutes or a convection oven at 350 °F for 30 minutes. (Critical 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.)
