Photo of Baked winter squash, raisin, and pine nut lasagna by WW

Baked winter squash, raisin, and pine nut lasagna

9
9
9
SmartPoints® value per serving
Total Time
1 hr 3 min
Prep
30 min
Cook
33 min
Serves
9
Difficulty
Moderate
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)

Fat free evaporated milk

2½ cup(s)

Garlic clove(s)

2 medium clove(s), minced

Grated Parmesan cheese

cup(s)

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

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.
  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.