Squish Squash Lasagna

  • Prep Time: 30 min

  • Cook Time: 1 hr & 35 min

  • Serving Size: 1/6 lasagna

  • Serves: 6

  • Prep Time: 30 min

  • Cook Time: 1 hr & 35 min

  • Serving Size: 1/6 lasagna

  • Serves: 6

Prep Time: 30 min Cook Time: 1 hr & 35 min Serving Size: 1/6 lasagna Serves: 6

Nutrition Facts

Serving Size 1/6 lasagna (218g) 6 servings per container
Amount per serving
Calories 220
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 130mg 6%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 14%
Total Sugars 5g
Includes 0g Added Sugars 0%
Protein 11g
Vitamin D 0mcg 0%
Calcium 161mg 10%
Iron 2mg 10%
Potassium 527mg 10%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe also has:

Vitamin A: 52% Daily Value

Vitamin C: 23% Daily Value

INGREDIENTS

1/4 tsp canola oil

3/4 cup onion, peeled and diced

2 tsp fresh garlic, minced

1 1/2 cups canned low-sodium diced tomatoes

1/4 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp dried basil

8 whole wheat lasagna sheets, 3 1/2″ x 7” sheets

1 1/4 cups fresh spinach, julienne cut, 1/8” thick

22 slices fresh butternut squash, peeled, seeded, sliced 1/4” (1 medium)

3/4 cup low-fat mozzarella cheese, shredded

STEPS

  1. Preheat oven to 350°
  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 1/2 cup water. Mix well.
  3. Divide sauce into 3 equal parts (about 3/4 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” baking pan with nonstick cooking spray.
  6. To Assemble: Place 4 lasagna sheets overlapping, covering the bottom of the pan. Cover evenly with about 3/4 cup tomato sauce. Spread half of the spinach (about 3/4 cup) evenly over sauce. Place 11 slices of squash on top of spinach, slightly overlapping. Repeat steps, starting with adding another layer of noodles.
  7. Cover with remaining sauce (about 3/4 cup) and cheese.
  8. Cover tightly with aluminum foil and bake at 350°F for 50 minutes or until squash is fork tender.

Nutrition Facts

Serving Size 1/6 lasagna (218g) 6 servings per container
Amount per serving
Calories 220
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 130mg 6%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 14%
Total Sugars 5g
Includes 0g Added Sugars 0%
Protein 11g
Vitamin D 0mcg 0%
Calcium 161mg 10%
Iron 2mg 10%
Potassium 527mg 10%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe also has:

Vitamin A: 52% Daily Value

Vitamin C: 23% Daily Value

*Adapted from a Healthy Kids Cookbook for Homes recipe

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*Adapted from a Healthy Kids Cookbook for Homes recipe

This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.

2019-12-02T12:39:36-05:00July 12th, 2019|Recipes|0 Comments