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 1/2 cup water. Mix well. 3. Divide sauce into 3 equal parts (about 3/4 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-in. 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 3/4 cup tomato sauce c. Spread half of the spinach (about 3/4 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 3/4 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.
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