Squish Squash Lasagna

1/4 tsp canola oil
3/4 cup onion, peeled and diced
2 tsp fresh garlic, minced
1 1/2 cups canned low-sodium diced tomatoes
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
8 whole wheat lasagna sheets, 3 1/2? x 7” sheets
1 1/4 cups fresh spinach, julienne cut, 1/8” thick
22 slices fresh butternut squash, peeled, seeded, sliced 1/4” (1 medium)
3/4 cup low-fat mozzarella cheese, shredded

1. Preheat oven to 350°
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” baking pan with nonstick cooking spray.
6. To Assemble: Place 4 lasagna sheets overlapping, covering the bottom of the pan. Cover evenly with about 3/4 cup tomato sauce. Spread half of the spinach (about 3/4 cup) evenly over sauce. Place 11 slices of squash on top of spinach, slightly overlapping. Repeat steps, starting with adding another layer of noodles.
7. Cover with remaining sauce (about 3/4 cup) and cheese.
8. Cover tightly with aluminum foil and bake at 350°F for 50 minutes or until squash is fork tender.

*Adapted from a Healthy Kids Cookbook for Homes recipe