Baked Butternut Squash, Raisin And Pine Nut Lasagna Recipe

Name: Baked Butternut Squash, Raisin And Pine Nut Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons all-purpose flour; 3 cups fat-free evaporated milk; 2 -3 medium garlic cloves, minced; 1/3 cup grated parmesan cheese; 1/8 teaspoon table salt (to taste); 1/8 teaspoon white pepper (to taste); 10 ounces dry lasagna noodles, cooked al dente (about 12 noodles); 16 ounces cooked winter squash, mashed; 1 cup part-skim mozzarella cheese, shredded; 3/4 cup golden seedless raisins; 2 tablespoons pine nuts, chopped

Servings: persons

5 tablespoons all-purpose flour
3 cups fat-free evaporated milk
2 -3 medium garlic cloves, minced
1/3 cup grated parmesan cheese
1/8 teaspoon table salt (to taste)
1/8 teaspoon white pepper (to taste)
10 ounces dry lasagna noodles, cooked al dente (about 12 noodles)
16 ounces cooked winter squash, mashed
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 tablespoons pine nuts, chopped

1
Preheat oven to 350u00b0F.
2
Prepare lasagna noodles as directed on the package.
3
To prepare the squash, peel and remove seeds, trimming into 1 or 2 inch cubes. Place in a pot of boiling water and cook until just tender. Remove water and mash by hand. (You can also do this in the microwave if you have one.)
4
Place flour in a small saucepan over low to medium heat and very gradually whisk in milk and garlic. Warm milk slurry, stirring constantly, until sauce simmers and is thickened, about 3 minutes. (It will continue to thicken in the baking so don't worry if it seems a bit thin at this stage.) Remove from heat and stir in Parmesan cheese, salt and pepper.?.
5
Spread 1/3 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 2/3 cup of cheese sauce; sprinkle with 1/4 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.
6
Cover lasagna with aluminum foil and bake for 15 minutes. Remove foil and continue baking until lasagna bubbles around edges and is browned on top, about 15-20 additional minutes.
7
Slice into 8 pieces and serve.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons all-purpose flour, 3 cups fat-free evaporated milk, 2 -3 medium garlic cloves, minced, 1/3 cup grated parmesan cheese, and more.

Yes, Baked Butternut Squash, Raisin And Pine Nut Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Butternut Squash, Raisin And Pine Nut Lasagna

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