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
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
- Preheat oven to 450°F.
- 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.
- 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.
- 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.
- Cook for 35 minutes. Remove from heat, let cool and divide into 6 servings.