Recipe: Squish Squash Lasagna

Squish Squash Lasagna

Servings: 6


½ cup Onions, diced

1 ½ tsp Garlic, minced

1 tsp Canola Oil

1 ½ cups Tomatoes, canned, diced

Pinch Dried Oregano, Thyme, and Basil

2 oz (8 sheets) Whole Wheat Lasagna Sheets

3 ½ cups Butternut Squash, peeled, sliced ¼ inch

2 cups Spinach, chopped

¾ cup Mozzarella Cheese, shredded


  1. To make tomato sauce, sauté onions and garlic in oil for 2-3 minutes. Add tomatoes, oregano, thyme, and basil. Simmer over low heat, uncovered, for 30 minutes, stirring occasionally. 
  2. Place pasta sheets in hot water for 7-10 minutes. Remove sheets when the dish is ready to be assembled. 
  3. Assembly: lightly coat a baking dish or pan with pan release spray. Spread ingredients evenly across each pan. First layer: lasagna sheets, slightly overlapping approximately 1 inch, ⅓ tomato sauce, ½ spinach, ½ squash slices slightly overlapping. Second layer: repeat first layer. Third layer: rest of tomato sauce (about ⅓). 
  4. Cover with foil and bake until squash is fork tender. Conventional over : 350F for 60-75 minutes. Convection oven: 350F for 40-55 minutes. 
  5. Remove from oven. Sprinkle cheese evenly over each pan of lasagna.
  6. Bake uncovered until cheese starts to brown slightly. Conventional oven: 350F for 15 minutes. Convection oven: 350F for 10 minutes. 
  7. Remove from oven and allow to set for 15 minutes before serving.
  8. Cut lasagna and serve.

Source: Healthy Kids Cookbook for Schools, USDA

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