Submitted by Chef Jeff Lindemeyer, along with kids, community members and school nutritionists from Liberty Elementary School in Powell, Ohio.

Top 30 recipe from “Recipes for Healthy Kids Cookbook for Homes” provided by the USDA’s Team Nutrition.


  • ¼ tsp canola oil
  • ¾ cup fresh onions, peeled, diced
  • 2 tsp fresh garlic, minced
  • 1 ½ cups canned low-sodium diced tomatoes
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp dried basil
  • 8 Whole-wheat lasagna sheets, no-boil, 3 ½ inch x 7 inch sheets
  • 1 ¼ cups fresh spinach, julienne cut “shoestring strips” 1/8 inches
  • 22 slices fresh butternut squash, peeled, seeded, sliced ¼ inch (1 medium)
  • ¾ cup low-fat mozzarella cheese, low moisture, part skim, shredded (3 oz)


  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 ½ cup water. Mix well.
  3. Divide sauce into 3 equal parts (about ¾ 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” nonstick baking pan with nonstick cooking spray.

To Assemble:

  1. Place 4 lasagna sheets overlapping, covering the bottom of the pan
  2. Cover evenly with about ¾ cup tomato sauce
  3. Spread half of the spinach (about ¾ cup) evenly over sauce
  4. Place 11 slices of squash on top of spinach, slightly overlapping
  5. Repeat layering steps 1-4
  6. Cover with remaining sauce (about ¾ cup)


  1. Cover tightly with aluminum foil and bake at 350 °F for 50 minutes or until squash is fork-tender.
  2. Remove lasagna from oven. Sprinkle cheese evenly over top.
  3. Bake uncovered for 5 minutes or until cheese melts and browns slightly.
  4. Remove lasagna from oven and allow to rest for 15 minutes before serving.
  5. Cut into 6 even pieces. Serve hot.

Preparation Time: 30 minutes Cooking Time: 1 hour 35 minutes Amount: Makes six servings (One piece provides ½ oz equivalent meat alternate, 5/8 cup red/orange vegetable, 1/8 cup other vegetable, and ¾ oz equivalent grains).

Nutrients Per Serving:

Calories 175, Protein 8 g, Carbohydrate 29 g, Dietary Fiber 5 g, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 8 mg, Vitamin A 9103 IU (456 RAE), Vitamin C 18 mg, Iron 1 mg, Calcium 149 mg, Sodium 83 mg.

Recipe: Squish Squash Lasagna