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Baked Winter Squash, Raisin and Pine Nut Lasagna

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

Serves: 8

Cook time: 
Total time: 

  • 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

  1. Preheat oven to 350˚F.
  2. 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.
  3. 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.
  4. 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.
  5. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down.
  6. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese
  7. Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.