- 1/4 cup(s) all-purpose flour
- 2 1/2 cup(s) fat free evaporated milk
- 2 clove(s), medium garlic clove(s), minced
- 1/3 cup(s) grated Parmesan cheese
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 10 oz uncooked lasagna noodles, cooked al dente (about 12 noodles)
- 10 oz cooked winter squash, thawed if frozen
- 1 cup(s), shredded part-skim mozzarella cheese
- 3/4 cup(s) golden seedless raisins
- 2 Tbsp pine nuts, 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.
- 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.