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
- Preheat oven to 350°
- 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.
- Divide sauce into 3 equal parts (about 3/4 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” baking pan with nonstick cooking spray.
- 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.
- Cover with remaining sauce (about 3/4 cup) and cheese.
- 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 |
|
An Equal Opportunity Institution
*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.
