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Photo of Baked Winter Squash, Raisin and Pine Nut Lasagna by WW

Baked Winter Squash, Raisin and Pine Nut Lasagna

7
PersonalPoints™ per serving
Total Time
1 hr 3 min
Prep
30 min
Cook
33 min
Serves
8
Difficulty
Moderate
This hearty winter dish is a wonderful change of pace from the standard red-sauced lasagna.

Ingredients

All-purpose flour

¼ cup(s)

Fat free evaporated milk

2½ cup(s)

Garlic clove(s)

2 clove(s), large, minced

Grated Parmesan cheese

⅓ oz

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch, or to taste

Uncooked lasagna noodles

10 item(s), cooked al dente (about 12 noodles)

Cooked winter squash

1⅓ cup(s), thawed if frozen

Part-skim mozzarella cheese

1 cup(s), shredded

Golden seedless raisins

¾ tbsp(s)

Pine nuts

2 tbsp(s), chopped

Instructions

  1. Preheat oven to 350°F.
  2. Place flour in a small saucepan and very gradually whisk in the 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 sauce over the bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of the squash and 1/2 cup of 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 the remaining squash and 1/2 cup of 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 sauce and sprinkle with pine nuts and remaining mozzarella.
  4. Bake until lasagna is bubbling around the edges and browned on top, about 30 minutes. Slice into 8 pieces and serve.

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