• 8servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1/2 cup fat-free evaporated milk

  3. 2 medium garlic clove(s), minced

  4. 1/3 cup grated Parmesan cheese

  5. 1/8 tsp table salt , or to taste

  6. 1/8 tsp black pepper , or to taste

  7. 10 oz dry lasagna noodles, cooked al dente (about 12 noodles)

  8. 10 oz cooked winter squash , thawed if frozen

  9. 1 cup part-skim mozzarella cheese, shredded

  10. 3/4 cup golden seedless raisin s

  11. 2 Tbsp pine nut s, chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°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 Bake until lasagna bubbles around edges and is browned on top, about 30 minutes.

  4. Slice into 8 pieces and serve.

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

  6. 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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