Squish Squash Lasagna

Steps

1. Make tomato sauce: Saute onions and garlic in oil for 2-3 minutes; Add tomatoes, oregano, thyme, and basil; Simmer over low heat for 30 minutes.
2. Place pasta sheets in hot water for 7-10 minutes. Remove sheets as lasagna is assembled.
3. Lightly coat steam table pan with pan release spray (Use 4 - 12"x20"2.5").
4. First layer: 16 lasagna sheets slightly overlapping; 2.5 cups tomato sauce; 2.5 cups spinach; 2lbs 5oz squash slightly overlapping
5. Repeat above.
6. Cover all with 2.5 cups of tomato sauce.
7. Cover with foil bake until squash is tender. 350°F for 60-75 mins (Conventional); 350°F for 40-55 (Convection)
8. Remove from oven, sprinkle 3 cups of cheese over each pan of lasagna.
9. Bake, uncovered, until cheese starts to brown. 350°F for 15 mins (Conventional); 350°F for 10 mins (Convection).
10. Remove from oven, allow to set for 15 minutes before serving. Cut each pan into 5x5 squares.

Nutritional Information

• Calories: 175
• Protein: 7.5 g
• Carbohydrate: 29 g
• Total Fat: 3.7 g
• Saturated Fat: 1.5 g
• Cholesterol: 7.6 mg
• Vitamin A: 9102 IU
• Vitamin C: 18 mg
• Iron: 1.1 mg
• Calcium: 149 mg
• Sodium: 83 mg
• Dietary Fiber: 4.9 g