Squish Squash Lasagna

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

One piece provides:

¼ tsp Canola oil
¾ cup Fresh onions, peeled, diced
2 tsp Fresh garlic, minced
1½ cups Canned low-sodium diced tomatoes
¼ tsp Dried oregano
¼ tsp Dried thyme
¼ tsp Dried basil
8 Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)

Preheat oven to 350 °F.
Heat canola oil in a medium pot over medium-high heat. Add onions, and garlic. Cook for 2-3 minutes or until tender. Add tomatoes, oregano, thyme, and basil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Add ½ cup water. Mix well.
Divide sauce into 3 equal parts (about ¾ cup each) and set aside for step 6.
Place pasta sheets in a bowl filled with hot water for 5 minutes. Remove sheets as needed to assemble lasagna.
Spray bottom and sides of an 8” x 8” nonstick baking pan with nonstick cooking spray.
To Assemble:

Place 4 lasagna sheets overlapping, covering the bottom of the pan
Cover evenly with about ¾ cup tomato sauce
Spread half of the spinach (about ¾ cup) evenly over sauce
Place 11 slices of squash on top of spinach, slightly overlapping
Repeat layering steps a–d
Cover with remaining sauce (about ¾ cup)
Cover tightly with aluminum foil and bake at 350 °F for 50 minutes or until squash is fork-tender.

Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).