Acorn Squash Lasagna 21 day fix

We have so much squash these days! This was a super tasty way to use up one of our acorn squashes, and of course you could do it with any squash.

Multi-tasking, multi-cooking. Getting it all done as quick as possible because with little ones you don't have a lot of time to cook.

The whole wheat lasagna noodles are nice and thick so you want to be sure and cook them a little before you assemble the casserole.

Once the squash is softened you drain and mash to make a delicious filling. I added ricotta cheese but you could also add cottage cheese.

Time to assemble the lasagna. I didn't have enough red sauce so I increased the amounts in the recipe below.

Time: 80 minutes Serves: 6 generous portions Fix Count: 1 Yellow, 1 Green, ½ Red, ½ Purple 

Ingredients 

8oz box whole wheat lasagna noodles 

1 acorn squash, skin removed and diced into 1 inch squares 

15oz park-skim Ricotta cheese 

1 cup spinach (fresh, chopped or flash frozen crumbled) 

2 cans diced tomatoes, no salt or sugar added 

1 chipotle chili pepper in adobe, diced 

2 Tbsp skim milk 

Instructions 

1. Preheat oven to 450°F. 
2. Put chopped squash in pan and cover with water. Bring to a boil and boil for 8-10 minutes or until soft. Drain and place in medium bowl to cool. Fold in ricotta cheese and chopped spinach. Set aside until ready to assemble lasagna. 
3. While squash is cooking, get pot of water boiling for lasagna noodles and prepare tomato sauce. In shallow pot pour in cans of diced tomatoes and chipotle pepper (I used 1 but use more for added heat or omit if you like no spice). Bring to a simmer (not boiling) stir in milk and let cook over low heat to thicken. Prepare lasagna noodles, place in boiling water for 4 minutes. 
4. Assemble lasagna in rectangular pan. Place one layer of noodles, followed by a third of the squash mixture, top with a third of the tomato sauce and repeat each layer. 
5. Cook for 35 minutes. Remove from heat, let cool and divide into 6 servings.