Baked Butternut Squash, Raisin And Pine Nut Lasagna

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!