- Cook Time
- Prep Time
- 8 ServingsServings
- 1 pound Lasagne, uncooked
- 2 tbsp. margarine
- 1 large onion, diced
- 1 1- pound butternut squash, peeled and diced
- 2 medium carrots, peeled and diced
- 1/2 cup flour
- 3 cups low-fat milk
- 1/2 cup white raisins
- 1/2 tsp. pepper
- 1 tsp. salt
- 2 cups grated provolone cheese
- 1/4 cup grated Parmesan cheese, reserved for the top
- 1/4 cup pinenuts or walnuts, reserved for the top
1 Prepare lasagne according to package directions; drain.
2 Preheat oven to 350-o F. Melt margarine in large saucepan over low heat.
3 Add onion, squash and carrots. Cook the vegetables over low heat until very soft.
4 Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth.
5 . Bring the mixture to a boil and stir in raisins, salt and pepper.
6 . Remove from heat and set aside 1 cup.
7 In a 9 x 13 x 2-inch baking dish, spread a little of the vegetable sauce over the bottom and cover with lasagne.
8 . Sprinkle provolone over lasagne and add more vegetable sauce.
9 Continue to layer sauce, provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts.
10 Bake uncovered for 40 minutes until nicely browned and heated through.
Source: National Pasta Association