Illinois Harvest of the Month

Squish Squash Lasagna

SQUISH SQUASH LASAGNA

Combine an old favorite with a new twist; butternut squash!
This is a school food service autumn recipe for Hard Squash.
  • Prep Time2 hr
  • Cook Time3 hr
  • Total Time5 hr
  • Yield100
  • Serving Size1 piece
  • Energy175 cal
  • HACCP Process2
  • Cuisine
    • Italian
  • Course
    • Main Course
    • Hot Entree
  • USDA Meal Components
    • 1 piece provides ½ oz equivalent meat alternate
    • ⅝ cup red/orange vegetable
    • ⅛ cup other vegetable
    • and ¾ oz equivalent grains
  • Diet
    • Vegetarian

Ingredients

  • 3 lbs of Onions, fresh, diced
  • ½ cup + 1 TB of Garlic, fresh, minced
  • 1 TB + 1 tsp of Canola Oil
  • 6 qt (2 No. 10 cans) of Tomatoes, Canned, Low Sodium, Diced
  • 1 TB of Oregano, dried
  • 1 TB of Thyme, dried
  • 1 TB of Basil, dried
  • 4 lbs, 12 oz (128 sheets) of Whole Wheat Lasagna Sheets, no boil
  • 18 lbs, 8 oz (280 slices) of Butternut Squash, fresh, peeled, sliced ¼" thick
  • 2 lbs of Spinach, fresh, chiffonade
  • 3 lbs, 2 oz of Mozzarella cheese, low fat

Method

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 5×5 squares.

  • Nutrition Facts

  • 100 servings per container
  • Serving Size1 piece
  • Amount per serving
  • Calories175
  • % Daily Value*
  • Total Fat4 g5.13%
  • Saturated Fat2 g10%
  • Trans Fat0 g
  • Cholesterol8 mg2.67%
  • Sodium83 mg3.61%
  • Total Carbohydrate29 g10.55%
  • Dietary Fiber5 g17.86%
  • Total Sugars4 g
  • Protein8 g16%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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