Winter squash lasagna
8
Points®
Total time: 1 hr 15 min • Prep: 30 min • Cook: 35 min • Serves: 9 • Difficulty: Easy
This hearty, fall-inspired meal is a wonderful change of pace from lasagna with red sauce. The meaty sweetness of the winter squash pairs well with chopped fresh sage, a back note of nutmeg for warmth, plump golden raisins, and pine nuts for crunch. Béchamel keeps this lasagna moist as it cools. If you’re planning a main course for vegetarians, this is an excellent choice. The flavors are particularly suited to Thanksgiving.
Ingredients
All-purpose flour
¼ cup(s)
Fat free evaporated milk (Vitamins A & D added)
2½ cup(s)
Garlic
2 clove(s), finely chopped
Grated Parmesan cheese
⅓ cup(s)
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Ground nutmeg
⅛ tsp
Uncooked lasagna noodles
12 item(s), cooked al dente
Cooked butternut squash
20 oz
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°F.
2
Place flour in 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, salt, pepper, and nutmeg.
3
Spread 1/4 cup sauce over bottom of 9 x 13-inch baking dish and cover with 3 lasagna noodles; top with one-third of squash and 1/2 cup sauce. Sprinkle with 1/2 cup mozzarella and one-third of raisins. Cover with 3 more lasagna noodles and spread with half of remaining squash and 1/2 cup sauce; sprinkle with one-third of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets gently down. Top with remaining sauce; sprinkle with pine nuts and remaining mozzarella.
4
Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Let cool 10 minutes, then cut into 9 pieces.
5
Serving size: 1 piece
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