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

Baked Winter Squash, Raisin and Pine Nut Lasagna

Smartpoints value per serving
Total Time
1 hr 3 min
30 min
33 min
This hearty, fall-inspired meal is a wonderful change of pace from lasagna with red sauce.


all-purpose flour

¼ cup(s)

fat free evaporated milk

2½ cup(s)

garlic clove(s)

2 medium clove(s), minced

grated Parmesan cheese


table salt

½ tsp, or to taste

black pepper

tsp, or to taste

uncooked lasagna noodles

10 oz, cooked al dente (about 12 noodles)

cooked winter squash

10 oz, thawed if frozen

part-skim mozzarella cheese

1 cup(s), shredded

golden seedless raisins

½ cup(s)

pine nuts

2 Tbsp, chopped


  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.
  5. This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme, make-ahead pasta bakes and casseroles, click here.


You can add color and flavor to this lasagna recipe by using a medley of dried fruit. 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.

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