8 Servings
Ingredients:
1 pound lasagne, uncooked
2 tablespoons margarine
1 large onion, diced
1 pound butternut squash, peeled and diced
2 medium carrots, peeled and diced
1/2 cup flour
3 cups low fat milk
1/2 cup white raisins
salt and pepper to taste
2 cups grated provolone cheese
1/4 cup grated Parmesan cheese, reserved for the top
1/4 cup pinenuts or walnuts, reserved for the top
COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
MELT margarine in large saucepan over low heat. Add onion, squash and carrots. Cook the vegetables over low heat until very soft. Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth. Bring the mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup.
SPREAD a little of the vegetable sauce in a 9 x 13 x 2 inch baking dish, over the bottom and cover with lasagne. Sprinkle provolone over lasagne and add more vegetable sauce. Continue to layer sauce, provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through.
Ingredients:
1 pound lasagne, uncooked
2 tablespoons margarine
1 large onion, diced
1 pound butternut squash, peeled and diced
2 medium carrots, peeled and diced
1/2 cup flour
3 cups low fat milk
1/2 cup white raisins
salt and pepper to taste
2 cups grated provolone cheese
1/4 cup grated Parmesan cheese, reserved for the top
1/4 cup pinenuts or walnuts, reserved for the top
COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
MELT margarine in large saucepan over low heat. Add onion, squash and carrots. Cook the vegetables over low heat until very soft. Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth. Bring the mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup.
SPREAD a little of the vegetable sauce in a 9 x 13 x 2 inch baking dish, over the bottom and cover with lasagne. Sprinkle provolone over lasagne and add more vegetable sauce. Continue to layer sauce, provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through.
