Spinach and Squash Vegetarian Lasagna

1. Place oven rack in the middle position and preheat the oven to 180^oC (350^oF). Oil a 9 x 13-inch baking dish.

2. Bring a large pot of water to a boil over high heat. Add lasagna noodles and cook as indicated on the package. Drain and rinse with cold water. Set aside.

Tip: Use the cooking time to cut up the vegetables and go to step 3.

3. In a frying pan, heat the oil over medium heat and cook onions and squash for about 15 minutes, stirring occasionally. Add salt and pepper.

4. In a medium-size bowl, mix 500 ml (2 cups) of the béchamel with the drained spinach.

5. Assemble the lasagna:

1. Spread half of the spinach mixture over the bottom of the baking dish and cover with a layer of 3 lasagna noodles.
2. Add half the squash and 125 ml (½ cup) of the mozzarella.
3. Spread 125 ml (½ cup) of the béchamel (without the spinach) and cover with another layer of noodles.
4. Repeat steps 1 to 3, using the other half of the vegetables.
5. Spread the remaining béchamel on top of the vegetables and cover with the remaining mozzarella.

6. Bake for about 45 minutes, or until the cheese is golden brown. Let sit for about 15 minutes before serving.

Tip: Use the cooking time to prepare your side dishes.

Nutritional balance

This recipe provides foods from the following food groups:

• Grain products
• Milk and alternatives
• Vegetables

Serve with:

• Vegetables (salad, for example) to round out the serving

N.B.: This recipe contains enough protein because of the milk and cheese. But, because it’s best to have one serving from the meat and alternatives food group at each meal, you can add a nut- or bean-based dessert such as peanut butter and chocolate energy balls or peanut butter cookies.