We were granted a waiver from the state to use white lasagna noodles instead of the whole-grain variety that was required. We realized it was a hit when the students wanted seconds and the student participation numbers increased on our lasagna menu days! We serve the dish with bread sticks, salad and fruit.
It’s a basic recipe, but all made from scratch. We use lasagna noodles, a ricotta filling, meat sauce and mozzarella. We tweak the recipe for our special diets and allergies, preparing the lasagna without cheese. All our students prefer homemade lunch items.