Squish Squash Lasagna USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
1 piece provides ½ oz equivalent meat alternate, 5⁄8 cup red/orange vegetable, ⅛ cup other vegetable, and ¾ oz equivalent grains.
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  • 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 50 servings, use 2 pans.
    For 100 servings, use 4 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 minute
  • 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 135 °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 Facts
Squish Squash Lasagna USDA Recipe for Schools
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
50 Servings:
Mature onions: 1 lb 12 oz
Butternut squash: 11 lb
Baby spinach: 1 lb 2½ oz
100 Servings:
Mature onions: 3 lb 8 oz
Butternut squash: 22 lb
Baby spinach: 2 lb 5 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Yield / Volume
50 Servings:
About 19 lb 8 oz
2 steam table pans
100 Servings:
About 38 lb 8 oz
4 steam table pans