Source: MT Harvest of the Month and Healthy Kids Cookbook for Schools, USDA

Yield: 6 Servings
Cost/Serving: $1.82

Ingredients:

1/2 cup onions, diced

1 1/2 tsp garlic, minced

1 tsp canola oil

1 1/2 cups tomatoes, canned low-sodium, diced

pinch of dried oregano, dried thyme, and dried basil

2 oz (8 sheets) of whole wheat lasagna sheets, no boil, 3 1/2 In x 7 In sheets

3 1/2 cups butternut squash, peeled, sliced 1/4 In

2 cups spinach, fresh, sliced 1/8 in

3/4 cup low-fat mozzarella cheese low-moisture, part-skim, shredded

 

Directions:

  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 dish is ready to be assembled.
  3. Assembly: lightly coat baking dish or pan with pan release spray. Spread Ingredients evenly across each pan. First layer: lasagna sheets, slightly overlapping approximately 1 inch, 1/3 tomato sauce, 1/2 of spinach, 1/2 of squash slices slightly overlapping. Second layer: repeat first layer. Third layer: rest of the tomato sauce (about 1/3).

  4. . Cover with foil and bake until squash is fork tender. Conventional over: 350°F for 60-75 minutes. Convection oven: 350°F 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: 350°F for 15 minutes. Convection oven: 350°F for 10 minutes.

  7.  Remove from oven and allow to set for 15 minutes before serving.

  8. Cut lasagna and serve.

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