Squish Squash Lasagna

Source: USDA What's Cooking?

Serving size: 6 servings

A delicious dish with layers of whole-wheat lasagna noodles, butternut squash, and spinach, all nestled under part-skim mozzarella cheese

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  • 1/4 teaspoon canola oil
  • 3/4 cup fresh onions, peeled, diced
  • 2 teaspoons fresh garlic, minced
  • 1 1/2 cups canned low-sodium diced tomatoes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 8 whole-wheat lasagna sheets, no boil, 3 1/2" x 7" sheets
  • 1 1/4 cups fresh spinach, julienne cut "shoestring strips" 1/8"
  • 1 fresh medium butternut squash, peeled, seeded, sliced 1/4" (1 medium)
  • 3/4 cup low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)


Medium pot Bowl Baking Pan Aluminum foil


1. Preheat oven to 350 °F.

2. 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.
3. Divide sauce into 3 equal parts (about ¾ cup each) and set aside for step 6.
4. Place pasta sheets in a bowl filled with hot water for 5 minutes. Remove sheets as needed to assemble lasagna.
5. Spray bottom and sides of an 8” x 8” nonstick baking pan with nonstick cooking spray.
6. To Assemble:
a. Place 4 lasagna sheets overlapping, covering the bottom of the pan
b. Cover evenly with about ¾ cup tomato sauce
c. Spread half of the spinach (about ¾ cup) evenly over sauce
d. Place 11 slices of squash on top of spinach, slightly overlapping
e. Repeat layering steps a-d
f. 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.
7. Remove lasagna from oven. Sprinkle cheese evenly over top.
8. Bake uncovered for 5 minutes or until cheese melts and browns slightly.
9. Remove lasagna from oven and allow to rest for 15 minutes before serving.
10. Cut into 6 even pieces. Serve hot.

More About Butternut Squash

How to Select

Choose a squash heavy for its size.

How to Store

Store in a cool, dark place for up to a month. Once cut, refrigerate unused portion.

How to Prepare

Add to stews and soups, steam and drizzle with olive oil, prepare in a curry, bake and stuff with apples, add cooked squash to a canned black beans with a dash of cinnamon and cumin, mash with yams, seasoned with ginger and cinnamon, or simply cube and roast.