Comida Kraft
Recipe Box

Spinach and Squash Lasagna

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What You Need

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Make It

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  • Preheat oven to 375
  • *For squash:
  • Cut ends off squash. Cut squash in half or thirds depending on size (you want the pieces to be about 3" long). Next, slice squash lengthwise so that the slices are about 1/2" thick. Next, spread a very thin layer of mayonnaise on the upside of each slice (this holds in moisture). Spray a baking sheet with nonstick cooking spray. Lay the squash, mayo side up, on the baking sheet. Sprinkle 1/4 cup of the pecorino Romano cheese evenly over the squash. Bake the squash for 10 to 15 minutes, or until tops are golden brown (you can use the broiler for the last 5 minutes to brown the cheese more, I recommend it).
  • *For cheese mixture:
  • In a medium bowl mix eggs, remaining pecorino Romano cheese, 2 cups Kraft shredded cheese, Breakstone's low fat cottage cheese, and spinach.
  • *For final assembly:
  • Spray a 5"x9", 1.5 qt. dish (I use a glass loaf dish) with nonstick cooking spray. Pour about a 1/2 cup of sauce in the bottom of the dish and spread it evenly. Next, lay down the lasagna noodles overlapping them slightly (they will expand during cooking). Spread 1/3 of the cheese mixture over the noodles. Be sure to spread fillings to the edges to seal in and cook the lasagna. Next, lay down 1/3 of the squash, alternating colors. Put about 3/4 cup sauce and sprinkle shredded cheese on top. Continue layering as above; noodles, cheese mixture, squash, sauce, shredded cheese until you're 1/4" to 1/2" from the top edge of the dish.
  • Cover with tin foil and bake for 40 minutes. Remove foil and bake another 10 minutes. If you like the top a little crispier and brown, place it under the broiler and keep a close eye on it. Let the lasagna cool for 5 to 10 minutes before serving.


*You can break the noodles to make them fit better. *Fresh mushrooms are a great addition to this dish, just slip them in with the squash. *Pecorino Romano cheese is a flavorful, and slightly saltier, substitute for parmesan.

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