Squish Squash Lasagna USDA Recipe for Family Child Care
Age Group: Ages 3-5
Serving Size: 6
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 INFORMATIONOne piece provides ½ oz equivalent meat alternate, ¾ cup vegetable, and ¾ oz equivalent grains.
Ingredients
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
Quantity
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
Ingredients
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
Quantity
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
*See Marketing Guide
Ingredients
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
Quantity
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
*See Marketing Guide
Ingredients
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
Quantity
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
*See Marketing Guide
Ingredients
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
Quantity
- ¼ tsp Canola oil
- ¾ cup Fresh onions, peeled, diced
- 2 tsp Fresh garlic, minced
- 1½ 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, 3½” x 7” sheets
- 1¼ cups Fresh spinach, julienne cut “shoestring strips” ⅛”
- 22 slices Fresh butternut squash, peeled, seeded, sliced ¼” (1 medium)
- ¾ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)
*See Marketing Guide
Instructions
- 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.
Nutrition INFORMATION
Nutrition Facts
Squish Squash Lasagna USDA Recipe for Family Child Care
Amount Per Serving 1 piece
Calories 175
Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 83mg4%
Total Carbohydrate 29g10%
Dietary Fiber 5g21%
Protein 8g16%
Vitamin A 9103IU182%
Vitamin C 18mg22%
Calcium 149mg15%
Iron 1mg6%
*
*Marketing Guide
Yield / Volume