Baked Winter Squash, Raisin and Pine Nut Lasagna


¼ cup all-purpose flour
2 ½ cup fat-free evaporated milk
2 medium garlic clove(s), minced
cup grated Parmesan cheese
teaspoon table salt, or to taste
teaspoon black pepper, or to taste
10 ounces dry lasagna noodles, cooked al dente (abo
10 ounces cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
¾ cup golden seedless raisins
2 tablespoons 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 1/4 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 1/2 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
  4. Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

(Serves 8)

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