Squish Squash Lasagna: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
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 panb. Cover evenly with about ¾ cup tomato saucec. Spread half of the spinach (about ¾ cup) evenly over sauced. Place 11 slices of squash on top of spinach, slightly overlappinge. Repeat layering steps a-df. 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.
Ingredients (6 servings)
