Squish Squash Lasagna

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

CACFP Home Childcare Crediting Information

One piece provides:

  • ½ oz equivalent meat alternate, ¾ cup vegetable, and ¾ oz equivalent grains.

Ingredients

Squish Squash Lasagna

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)

Squish Squash Lasagna Directions

  1. Preheat oven to 350 °F.
  2. 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.
  3. Divide sauce into 3 equal parts (about ¾ cup each) and set aside for step 6.
  4. Place pasta sheets in a bowl filled with hot water for 5 minutes. Remove sheets as needed to assemble lasagna.
  5. Spray bottom and sides of an 8” x 8” nonstick baking pan with nonstick cooking spray.
  6. To Assemble:
    1. Place 4 lasagna sheets overlapping, covering the bottom of the pan
    2. Cover evenly with about ¾ cup tomato sauce
    3. Spread half of the spinach (about ¾ cup) evenly over sauce
    4. Place 11 slices of squash on top of spinach, slightly overlapping
    5. Repeat layering steps a–d
    6. 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.
  7. Remove lasagna from oven. Sprinkle cheese evenly over top.
  8. Bake uncovered for 5 minutes or until cheese melts and browns slightly.
  9. Remove lasagna from oven and allow to rest for 15 minutes before serving.
  10. Cut into 6 even pieces. Serve hot.

Notes

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

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