Squash Lasagna
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Serves6 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1/4 teaspoon canola oil
- 3/4 cup onions, diced
- 2 teaspoons garlic, minced
- 1 14.5-ounce can diced tomatoes, low sodium
- 1/4 teaspoon oregano, dried
- 1/4 teaspoon thyme, dried
- 1/4 teaspoon basil, dried
- 8 lasagna noodles, whole wheat, no boil
- 1 1/4 cups spinach, julienned
- 1 medium butternut squash, peeled, seeded, sliced 1/4"
- 3/4 cup mozzarella cheese, low moisture, part skim, low-fat, shredded
Directions
- Preheat oven to 350 °F. Coat 8" x 8" baking dish with nonstick spray. Place pasta noodles in bowl of hot water for at least 5 minutes.
- 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.
- Place 4 lasagna sheets overlapping, covering the bottom of the pan. Cover evenly with about ¾ cup tomato sauce.
- Spread half of the spinach over sauce. Place squash on top of spinach, slightly overlapping. Repeat layering steps until all ingredients are used.
- Cover with remaining sauce (about ¾ cup). Cover tightly with aluminum foil and cook for 50 minutes. Remove from oven and uncover.
- Sprinkle with cheese and bake uncovered for 5 minutes or until cheese melts and browns slightly.
Recipe Tips
Try half butternut squash, half acorn squash for more variety.
Nutrition Facts
Squash Lasagna
Amount Per Serving (1 cup eachg)
Calories 345
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 16mg
5%
Sodium 231mg
10%
Potassium 684mg
20%
Total Carbohydrates 58g
19%
Dietary Fiber 9g
36%
Sugars 7g
Protein 17g
34%
Vitamin A
166%
Vitamin C
33%
Vitamin D0%
Calcium
20%
Iron
24%
* Percent Daily Values are based on a 2000 calorie diet.
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