Baked winter squash, raisin, and pine nut lasagna
9
Points®
Total time: 1 hr 3 min • Prep: 30 min • Cook: 33 min • Serves: 9 • Difficulty: Easy
This hearty, fall-inspired meal is a wonderful change of pace from lasagna with red sauce. You wouldn't think to add raisins to lasagna, but after making this recipe, you'll see why it's an underrated choice. Along with the squash, raisins, and pine nuts, it's still hearty and satisfying thanks to the milk, Parmesan, and mozzarella cheese. You can add color and flavor by using a medley of dried fruit as well. Use 1/4 cup of dried cranberries, 1/4 cup of dried cherries or blueberries, and 1/4 cup of golden raisins instead of 3/4 cup total of raisins. The possibilities are endless when it comes to this versatile lasagna.
Ingredients
All-purpose flour
¼ cup(s)
Cooked butternut squash
10 oz
Fat free evaporated milk (Vitamins A & D added)
2½ cup(s)
Garlic
2 clove(s), minced
Grated Parmesan cheese
⅓ cup(s)
Table salt
½ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Uncooked lasagna noodles
10 oz, cooked al dente (about 12 noodles)
Part skim mozzarella cheese
1 cup(s), shredded
Golden seedless raisins
½ cup(s)
Pine nuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp, chopped
Instructions
1
Preheat oven to 350 degrees 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.
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