Baked Winter Squash, Raisin and Pine Nut Lasagna
- Total Time
This hearty, fall-inspired meal is a wonderful change of pace from lasagna with red sauce.
all-purpose flour¼ cup(s)
fat free evaporated milk2 ½ cup(s)
garlic clove(s)2 clove(s), medium, minced
grated Parmesan cheese⅓ cup(s)
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
uncooked lasagna noodles10 oz, cooked al dente (about 12 noodles)
cooked winter squash10 oz, thawed if frozen
part-skim mozzarella cheese1 cup(s), shredded
golden seedless raisins¾ cup(s)
pine nuts2 Tbsp, chopped
- Preheat oven to 350°F.
- 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.
- 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
- Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.
- 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.