Squish Squash Lasagna USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
This savory recipe is made with a slightly sweet tomato sauce deliciously tucked between layers of whole-wheat lasagna noodles, butternut squash, and spinach, all nestled under part-skim mozzarella cheese.
CACFP CREDITING INFORMATION
One piece provides ½ oz equivalent meat alternate, ¾ cup vegetable, and ¾ oz equivalent grains.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes

Ingredients
 

  • 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)

Quantity
 

  • 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)

Ingredients
 

  • 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)

Quantity
 

  • 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)
*See Marketing Guide

Ingredients
 

  • 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)

Quantity
 

  • 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)
*See Marketing Guide

Ingredients
 

  • 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)

Quantity
 

  • 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)
*See Marketing Guide

Ingredients
 

  • 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)

Quantity
 

  • 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)
*See Marketing Guide

Instructions
 

  • Preheat oven to 350 °F.
  • 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.
  • Divide sauce into 3 equal parts (about ¾ 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” nonstick baking pan with nonstick cooking spray.
  • To Assemble:
    a. Place 4 lasagna sheets overlapping, covering the bottom of the pan
    b. Cover evenly with about ¾ cup tomato sauce
    c. Spread half of the spinach (about ¾ cup) evenly over sauce
    d. Place 11 slices of squash on top of spinach, slightly overlapping
    e. Repeat layering steps a-d
    f. 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.
  • Remove lasagna from oven. Sprinkle cheese evenly over top.
  • Bake uncovered for 5 minutes or until cheese melts and browns slightly.
  • Remove lasagna from oven and allow to rest for 15 minutes before serving.
  • Cut into 6 even pieces.
    Serve hot.

Nutrition INFORMATION

Squish Squash Lasagna USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 piece
Calories
175
Total Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
8
mg
3
%
Sodium
 
83
mg
4
%
Total Carbohydrate
 
29
g
10
%
Dietary Fiber
 
5
g
21
%
Protein
 
8
g
16
%
Vitamin A
 
9103
IU
182
%
Vitamin C
 
18
mg
22
%
Calcium
 
149
mg
15
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
Yield / Volume