Squash Lasagna
Servings
61 cup each
Ingredients
Instructions
  1. 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.
  2. Heat canola oil in a medium pot over medium-high heat. Add onions, and garlic. Cook for 2-3 minutes or until tender.
  3. Add tomatoes, oregano, thyme, and basil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Add ½ cup water. Mix well.
  4. Place 4 lasagna sheets overlapping, covering the bottom of the pan. Cover evenly with about ¾ cup tomato sauce.
  5. Spread half of the spinach over sauce. Place squash on top of spinach, slightly overlapping. Repeat layering steps until all ingredients are used.
  6. Cover with remaining sauce (about ¾ cup). Cover tightly with aluminum foil and cook for 50 minutes. Remove from oven and uncover.
  7. Sprinkle with cheese and bake uncovered for 5 minutes or until cheese melts and browns slightly.
Recipe Notes

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.
Share on Twitter