Baked Winter Squash, Raisin and Pine Nut Lasagna
You can add color and flavor to this lasagna recipe by using a medley of dried fruit. Use ¼ cup of dried cranberries, ¼ cup of dried cherries or blueberries, and ¼ cup of golden raisins instead of ¾ cup total of raisins
- ¼ cup all-purpose flour
- 2½ cup fat-free evaporated milk
- 2 medium garlic clove(s), minced
- ⅓ cup grated Parmesan cheese
- ⅛ tsp table salt, or to taste
- ⅛ tsp black pepper, or to taste
- 10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
- 10 oz cooked winter squash, thawed if frozen
- 1 cup part-skim mozzarella cheese, shredded
- ¾ cup golden seedless raisins
- 2 Tbsp pine nuts, chopped
- Preheat oven to 350˚F.
- Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
- Spread ¼ cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with ⅓ of squash and ½ cup of cheese sauce. Sprinkle with ½ cup of mozzarella cheese and ¼ cup of raisins.
- Cover with 3 more lasagna noodles and spread with ⅓ of remaining squash and ½ cup of cheese sauce; sprinkle with ¼ cup of raisins.
- Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down.
- Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese
- Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.