Skip to main content

Winter Vegetable Lasagne

Winter Vegetable Lasagne
  • Duration
  • 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

Publish date: