Squish Squash Lasagna USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Dark Green and Orange Vegetables: This savory recipe is made with a slightly sweet tomato sauce deliciously tucked between layers of whole-wheat lasagna noodles, butternut squash, and spinach, all nestled under part-skim mozzarella cheese.
CACFP CREDITING INFORMATION
1 piece provides ½ oz equivalent meat alternate, ¾ cup vegetable, and ¾ oz equivalent grains.
4 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Squish_Squash_Lasagna_-_CACFP_Center_Recipe.pdf

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Ingredients
 

25 Servings

    Weight

    • 12 oz *Fresh onions, diced
    • 1½ oz Fresh garlic, minced
    • - - Canola oil
    • 3 lb 2 oz Canned low-sodium diced tomatoes
    • - - Dried oregano
    • - - Dried thyme
    • - - Dried basil
    • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
    • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
    • 8 oz *Fresh spinach, sliced ⅛”
    • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

    Measure

    • 2⅓ cups *Fresh onions, diced
    • 2 Tbsp 1 tsp Fresh garlic, minced
    • 1 tsp Canola oil
    • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
    • ¾ tsp Dried oregano
    • ¾ tsp Dried Thyme
    • ¾ tsp Dried basil
    • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
    • 70 slices *Fresh butternut squash, peeled, sliced ¼”
    • 3¼ cups *Fresh spinach, sliced ⅛”
    • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

    50 Servings

      Weight

      • 1 lb 8 oz *Fresh onions, diced
      • 3 oz Fresh garlic, minced
      • - - Canola oil
      • 6 lb 4 oz Canned low-sodium diced tomatoes
      • - - Dried oregano
      • - - Dried thyme
      • - - Dried basil
      • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
      • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
      • 1 lb Fresh spinach, sliced ⅛"
      • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      Measure

      • 1 qt ¾ cups *Fresh onions, diced
      • ¼ cup 1½ tsp Fresh garlic, minced
      • 2 tsp Canola oil
      • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
      • 1½ tsp Dried oregano
      • 1½ tsp Dried thyme
      • 1½ tsp Dried basil
      • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
      • 140 slices *Fresh butternut squash, peeled, sliced ¼"
      • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
      • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      Quantity
       

      25 Servings

        Weight

        • 12 oz *Fresh onions, diced
        • 1½ oz Fresh garlic, minced
        • - - Canola oil
        • 3 lb 2 oz Canned low-sodium diced tomatoes
        • - - Dried oregano
        • - - Dried thyme
        • - - Dried basil
        • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
        • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
        • 8 oz *Fresh spinach, sliced ⅛”
        • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

        Measure

        • 2⅓ cups *Fresh onions, diced
        • 2 Tbsp 1 tsp Fresh garlic, minced
        • 1 tsp Canola oil
        • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
        • ¾ tsp Dried oregano
        • ¾ tsp Dried Thyme
        • ¾ tsp Dried basil
        • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
        • 70 slices *Fresh butternut squash, peeled, sliced ¼”
        • 3¼ cups *Fresh spinach, sliced ⅛”
        • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

        50 Servings

          Weight

          • 1 lb 8 oz *Fresh onions, diced
          • 3 oz Fresh garlic, minced
          • - - Canola oil
          • 6 lb 4 oz Canned low-sodium diced tomatoes
          • - - Dried oregano
          • - - Dried thyme
          • - - Dried basil
          • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
          • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
          • 1 lb Fresh spinach, sliced ⅛"
          • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Measure

          • 1 qt ¾ cups *Fresh onions, diced
          • ¼ cup 1½ tsp Fresh garlic, minced
          • 2 tsp Canola oil
          • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
          • 1½ tsp Dried oregano
          • 1½ tsp Dried thyme
          • 1½ tsp Dried basil
          • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
          • 140 slices *Fresh butternut squash, peeled, sliced ¼"
          • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
          • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Ingredients
           

          25 Servings

            Weight

            • 12 oz *Fresh onions, diced
            • 1½ oz Fresh garlic, minced
            • - - Canola oil
            • 3 lb 2 oz Canned low-sodium diced tomatoes
            • - - Dried oregano
            • - - Dried thyme
            • - - Dried basil
            • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
            • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
            • 8 oz *Fresh spinach, sliced ⅛”
            • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

            Measure

            • 2⅓ cups *Fresh onions, diced
            • 2 Tbsp 1 tsp Fresh garlic, minced
            • 1 tsp Canola oil
            • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
            • ¾ tsp Dried oregano
            • ¾ tsp Dried Thyme
            • ¾ tsp Dried basil
            • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
            • 70 slices *Fresh butternut squash, peeled, sliced ¼”
            • 3¼ cups *Fresh spinach, sliced ⅛”
            • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

            50 Servings

              Weight

              • 1 lb 8 oz *Fresh onions, diced
              • 3 oz Fresh garlic, minced
              • - - Canola oil
              • 6 lb 4 oz Canned low-sodium diced tomatoes
              • - - Dried oregano
              • - - Dried thyme
              • - - Dried basil
              • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
              • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
              • 1 lb Fresh spinach, sliced ⅛"
              • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

              Measure

              • 1 qt ¾ cups *Fresh onions, diced
              • ¼ cup 1½ tsp Fresh garlic, minced
              • 2 tsp Canola oil
              • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
              • 1½ tsp Dried oregano
              • 1½ tsp Dried thyme
              • 1½ tsp Dried basil
              • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
              • 140 slices *Fresh butternut squash, peeled, sliced ¼"
              • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
              • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

              Quantity
               

              25 Servings

                Weight

                • 12 oz *Fresh onions, diced
                • 1½ oz Fresh garlic, minced
                • - - Canola oil
                • 3 lb 2 oz Canned low-sodium diced tomatoes
                • - - Dried oregano
                • - - Dried thyme
                • - - Dried basil
                • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
                • 8 oz *Fresh spinach, sliced ⅛”
                • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                Measure

                • 2⅓ cups *Fresh onions, diced
                • 2 Tbsp 1 tsp Fresh garlic, minced
                • 1 tsp Canola oil
                • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
                • ¾ tsp Dried oregano
                • ¾ tsp Dried Thyme
                • ¾ tsp Dried basil
                • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                • 70 slices *Fresh butternut squash, peeled, sliced ¼”
                • 3¼ cups *Fresh spinach, sliced ⅛”
                • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                50 Servings

                  Weight

                  • 1 lb 8 oz *Fresh onions, diced
                  • 3 oz Fresh garlic, minced
                  • - - Canola oil
                  • 6 lb 4 oz Canned low-sodium diced tomatoes
                  • - - Dried oregano
                  • - - Dried thyme
                  • - - Dried basil
                  • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
                  • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
                  • 1 lb Fresh spinach, sliced ⅛"
                  • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                  Measure

                  • 1 qt ¾ cups *Fresh onions, diced
                  • ¼ cup 1½ tsp Fresh garlic, minced
                  • 2 tsp Canola oil
                  • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
                  • 1½ tsp Dried oregano
                  • 1½ tsp Dried thyme
                  • 1½ tsp Dried basil
                  • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                  • 140 slices *Fresh butternut squash, peeled, sliced ¼"
                  • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
                  • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 12 oz *Fresh onions, diced
                    • 1½ oz Fresh garlic, minced
                    • - - Canola oil
                    • 3 lb 2 oz Canned low-sodium diced tomatoes
                    • - - Dried oregano
                    • - - Dried thyme
                    • - - Dried basil
                    • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                    • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
                    • 8 oz *Fresh spinach, sliced ⅛”
                    • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                    Measure

                    • 2⅓ cups *Fresh onions, diced
                    • 2 Tbsp 1 tsp Fresh garlic, minced
                    • 1 tsp Canola oil
                    • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
                    • ¾ tsp Dried oregano
                    • ¾ tsp Dried Thyme
                    • ¾ tsp Dried basil
                    • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                    • 70 slices *Fresh butternut squash, peeled, sliced ¼”
                    • 3¼ cups *Fresh spinach, sliced ⅛”
                    • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                    50 Servings

                      Weight

                      • 1 lb 8 oz *Fresh onions, diced
                      • 3 oz Fresh garlic, minced
                      • - - Canola oil
                      • 6 lb 4 oz Canned low-sodium diced tomatoes
                      • - - Dried oregano
                      • - - Dried thyme
                      • - - Dried basil
                      • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
                      • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
                      • 1 lb Fresh spinach, sliced ⅛"
                      • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                      Measure

                      • 1 qt ¾ cups *Fresh onions, diced
                      • ¼ cup 1½ tsp Fresh garlic, minced
                      • 2 tsp Canola oil
                      • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
                      • 1½ tsp Dried oregano
                      • 1½ tsp Dried thyme
                      • 1½ tsp Dried basil
                      • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                      • 140 slices *Fresh butternut squash, peeled, sliced ¼"
                      • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
                      • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                      Quantity
                       

                      25 Servings

                        Weight

                        • 12 oz *Fresh onions, diced
                        • 1½ oz Fresh garlic, minced
                        • - - Canola oil
                        • 3 lb 2 oz Canned low-sodium diced tomatoes
                        • - - Dried oregano
                        • - - Dried thyme
                        • - - Dried basil
                        • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                        • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
                        • 8 oz *Fresh spinach, sliced ⅛”
                        • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                        Measure

                        • 2⅓ cups *Fresh onions, diced
                        • 2 Tbsp 1 tsp Fresh garlic, minced
                        • 1 tsp Canola oil
                        • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
                        • ¾ tsp Dried oregano
                        • ¾ tsp Dried Thyme
                        • ¾ tsp Dried basil
                        • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                        • 70 slices *Fresh butternut squash, peeled, sliced ¼”
                        • 3¼ cups *Fresh spinach, sliced ⅛”
                        • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                        50 Servings

                          Weight

                          • 1 lb 8 oz *Fresh onions, diced
                          • 3 oz Fresh garlic, minced
                          • - - Canola oil
                          • 6 lb 4 oz Canned low-sodium diced tomatoes
                          • - - Dried oregano
                          • - - Dried thyme
                          • - - Dried basil
                          • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
                          • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
                          • 1 lb Fresh spinach, sliced ⅛"
                          • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                          Measure

                          • 1 qt ¾ cups *Fresh onions, diced
                          • ¼ cup 1½ tsp Fresh garlic, minced
                          • 2 tsp Canola oil
                          • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
                          • 1½ tsp Dried oregano
                          • 1½ tsp Dried thyme
                          • 1½ tsp Dried basil
                          • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                          • 140 slices *Fresh butternut squash, peeled, sliced ¼"
                          • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
                          • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 12 oz *Fresh onions, diced
                            • 1½ oz Fresh garlic, minced
                            • - - Canola oil
                            • 3 lb 2 oz Canned low-sodium diced tomatoes
                            • - - Dried oregano
                            • - - Dried thyme
                            • - - Dried basil
                            • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                            • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
                            • 8 oz *Fresh spinach, sliced ⅛”
                            • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                            Measure

                            • 2⅓ cups *Fresh onions, diced
                            • 2 Tbsp 1 tsp Fresh garlic, minced
                            • 1 tsp Canola oil
                            • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
                            • ¾ tsp Dried oregano
                            • ¾ tsp Dried Thyme
                            • ¾ tsp Dried basil
                            • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                            • 70 slices *Fresh butternut squash, peeled, sliced ¼”
                            • 3¼ cups *Fresh spinach, sliced ⅛”
                            • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                            50 Servings

                              Weight

                              • 1 lb 8 oz *Fresh onions, diced
                              • 3 oz Fresh garlic, minced
                              • - - Canola oil
                              • 6 lb 4 oz Canned low-sodium diced tomatoes
                              • - - Dried oregano
                              • - - Dried thyme
                              • - - Dried basil
                              • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
                              • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
                              • 1 lb Fresh spinach, sliced ⅛"
                              • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                              Measure

                              • 1 qt ¾ cups *Fresh onions, diced
                              • ¼ cup 1½ tsp Fresh garlic, minced
                              • 2 tsp Canola oil
                              • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
                              • 1½ tsp Dried oregano
                              • 1½ tsp Dried thyme
                              • 1½ tsp Dried basil
                              • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                              • 140 slices *Fresh butternut squash, peeled, sliced ¼"
                              • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
                              • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                              Quantity
                               

                              25 Servings

                                Weight

                                • 12 oz *Fresh onions, diced
                                • 1½ oz Fresh garlic, minced
                                • - - Canola oil
                                • 3 lb 2 oz Canned low-sodium diced tomatoes
                                • - - Dried oregano
                                • - - Dried thyme
                                • - - Dried basil
                                • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                                • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
                                • 8 oz *Fresh spinach, sliced ⅛”
                                • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                Measure

                                • 2⅓ cups *Fresh onions, diced
                                • 2 Tbsp 1 tsp Fresh garlic, minced
                                • 1 tsp Canola oil
                                • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
                                • ¾ tsp Dried oregano
                                • ¾ tsp Dried Thyme
                                • ¾ tsp Dried basil
                                • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                                • 70 slices *Fresh butternut squash, peeled, sliced ¼”
                                • 3¼ cups *Fresh spinach, sliced ⅛”
                                • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                50 Servings

                                  Weight

                                  • 1 lb 8 oz *Fresh onions, diced
                                  • 3 oz Fresh garlic, minced
                                  • - - Canola oil
                                  • 6 lb 4 oz Canned low-sodium diced tomatoes
                                  • - - Dried oregano
                                  • - - Dried thyme
                                  • - - Dried basil
                                  • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
                                  • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
                                  • 1 lb Fresh spinach, sliced ⅛"
                                  • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                  Measure

                                  • 1 qt ¾ cups *Fresh onions, diced
                                  • ¼ cup 1½ tsp Fresh garlic, minced
                                  • 2 tsp Canola oil
                                  • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
                                  • 1½ tsp Dried oregano
                                  • 1½ tsp Dried thyme
                                  • 1½ tsp Dried basil
                                  • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                                  • 140 slices *Fresh butternut squash, peeled, sliced ¼"
                                  • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
                                  • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 12 oz *Fresh onions, diced
                                    • 1½ oz Fresh garlic, minced
                                    • - - Canola oil
                                    • 3 lb 2 oz Canned low-sodium diced tomatoes
                                    • - - Dried oregano
                                    • - - Dried thyme
                                    • - - Dried basil
                                    • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                                    • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
                                    • 8 oz *Fresh spinach, sliced ⅛”
                                    • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                    Measure

                                    • 2⅓ cups *Fresh onions, diced
                                    • 2 Tbsp 1 tsp Fresh garlic, minced
                                    • 1 tsp Canola oil
                                    • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
                                    • ¾ tsp Dried oregano
                                    • ¾ tsp Dried Thyme
                                    • ¾ tsp Dried basil
                                    • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                                    • 70 slices *Fresh butternut squash, peeled, sliced ¼”
                                    • 3¼ cups *Fresh spinach, sliced ⅛”
                                    • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                    50 Servings

                                      Weight

                                      • 1 lb 8 oz *Fresh onions, diced
                                      • 3 oz Fresh garlic, minced
                                      • - - Canola oil
                                      • 6 lb 4 oz Canned low-sodium diced tomatoes
                                      • - - Dried oregano
                                      • - - Dried thyme
                                      • - - Dried basil
                                      • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
                                      • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
                                      • 1 lb Fresh spinach, sliced ⅛"
                                      • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                      Measure

                                      • 1 qt ¾ cups *Fresh onions, diced
                                      • ¼ cup 1½ tsp Fresh garlic, minced
                                      • 2 tsp Canola oil
                                      • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
                                      • 1½ tsp Dried oregano
                                      • 1½ tsp Dried thyme
                                      • 1½ tsp Dried basil
                                      • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                                      • 140 slices *Fresh butternut squash, peeled, sliced ¼"
                                      • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
                                      • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 12 oz *Fresh onions, diced
                                        • 1½ oz Fresh garlic, minced
                                        • - - Canola oil
                                        • 3 lb 2 oz Canned low-sodium diced tomatoes
                                        • - - Dried oregano
                                        • - - Dried thyme
                                        • - - Dried basil
                                        • 1 lb 3 oz Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                                        • 4 lb 10 oz *Fresh butternut squash, peeled, sliced ¼”
                                        • 8 oz *Fresh spinach, sliced ⅛”
                                        • 12½ oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                        Measure

                                        • 2⅓ cups *Fresh onions, diced
                                        • 2 Tbsp 1 tsp Fresh garlic, minced
                                        • 1 tsp Canola oil
                                        • 1 qt 2 cups (½ No. 10 can) Canned low-sodium diced tomatoes
                                        • ¾ tsp Dried oregano
                                        • ¾ tsp Dried Thyme
                                        • ¾ tsp Dried basil
                                        • 32 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                                        • 70 slices *Fresh butternut squash, peeled, sliced ¼”
                                        • 3¼ cups *Fresh spinach, sliced ⅛”
                                        • 3⅛ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                        50 Servings

                                          Weight

                                          • 1 lb 8 oz *Fresh onions, diced
                                          • 3 oz Fresh garlic, minced
                                          • - - Canola oil
                                          • 6 lb 4 oz Canned low-sodium diced tomatoes
                                          • - - Dried oregano
                                          • - - Dried thyme
                                          • - - Dried basil
                                          • 2 lb 6¼ oz Whole-wheat lasagna sheets, no-boil, 3½" x 7" sheets
                                          • 9 lb 4 oz *Fresh butternut squash, peeled, sliced ¼"
                                          • 1 lb Fresh spinach, sliced ⅛"
                                          • 1 lb 9 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                          Measure

                                          • 1 qt ¾ cups *Fresh onions, diced
                                          • ¼ cup 1½ tsp Fresh garlic, minced
                                          • 2 tsp Canola oil
                                          • 3 qt (1 No. 10 can) Canned low-sodium diced tomatoes
                                          • 1½ tsp Dried oregano
                                          • 1½ tsp Dried thyme
                                          • 1½ tsp Dried basil
                                          • 64 sheets Whole-wheat lasagna sheets, no-boil, 3½” x 7” sheets
                                          • 140 slices *Fresh butternut squash, peeled, sliced ¼"
                                          • 1 qt 2½ cups *Fresh spinach, sliced ⅛"
                                          • 1 qt 2¼ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • To make tomato sauce, sauté onions and garlic in oil for 2-3 minutes. Add tomatoes, oregano, thyme, and basil. Simmer over low heat, uncovered, for 30 minutes, stirring occasionally.
                                          • Place pasta sheets in hot water for 7-10 minutes. Remove sheets as dish is assembled.
                                          • Assembly:
                                            Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                            Spread ingredients evenly across each pan.
                                            First layer:
                                            a. 16 lasagna sheets, slightly overlapping approximately 1”
                                            b. 2½ cups tomato sauce (about 1 lb 2 oz)
                                            c. about 2½ cups spinach (4 oz)
                                            d. 2 lb 5 oz squash slightly overlapping (35 slices)
                                            Second layer: Repeat first layer
                                            Third layer:
                                            a. 2½ cups tomato sauce (about 1 lb 2 oz)
                                          • Cover with foil and bake until squash is fork tender:
                                            Conventional oven: 350 °F for 60-75 minutes.
                                            Convection oven: 350 °F for 40-55 minutes.
                                          • Remove from oven. Sprinkle 12½ oz (3⅛ cups) cheese evenly over each pan of lasagna.
                                          • Bake uncovered until cheese starts to brown slightly:
                                            Conventional oven: 350 °F for 15 minutes.
                                            Convection oven: 350 °F for 10 minutes.
                                            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Remove from oven and allow to set for 15 minutes before serving.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion: Cut each pan 5 x 5 (25 pieces per pan).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Squish Squash Lasagna USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 piece
                                          Calories 175.41 Calories from Fat 33
                                          % Daily Value*
                                          Total Fat 3.72g6%
                                          Saturated Fat 1.58g10%
                                          Cholesterol 7.65mg3%
                                          Sodium 83.24mg4%
                                          Total Carbohydrate 29.05g10%
                                          Dietary Fiber 4.94g21%
                                          Protein 7.59g15%
                                          Vitamin A 9102.6IU182%
                                          Vitamin C 18.19mg22%
                                          Calcium 149.17mg15%
                                          Iron 1.15mg6%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 14 oz
                                          Butternut squash: 5 lb 8 oz
                                          Baby spinach: 9¼ oz
                                          50 Servings:
                                          Mature onions: 1 lb 12 oz
                                          Butternut squash: 11 lb
                                          Baby spinach: 1 lb 2½ oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Yield / Volume
                                          25 Servings:
                                          About 10 lb
                                          1 steam table pan
                                          50 Servings:
                                          About 19 lb 8 oz
                                          2 steam table pans