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.
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