Squish Squash Lasagna

Ingredients:

¼ tsp canola oil

¾ cup fresh onions, peeled, diced

2 tsp fresh garlic, minced

1 ½ 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, 3 ½” x 7” sheets

1 ¼ cups fresh spinach, julienne cut “shoestring strips” 1/8”

22 slices fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)

¾ cup low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)

Directions:

1. Preheat oven to 350 °F.

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 ½ cup water. Mix well.

3. Divide sauce into 3 equal parts [about ¾ 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” nonstick baking pan with nonstick cooking spray.

6. 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.

Preparation Time: 30 minutes. Cooking Time: 1 hour 35 minutes. Makes six servings.