Winter vegetable lasagna
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lasagna, uncooked |
| 2 | tablespoons | Margarine |
| 1 | Lg. onion, diced | |
| 1 | pounds | Butternut squash, peeled |
| And diced | ||
| 2 | Med. carrots, peeled and | |
| Diced | ||
| ½ | cup | Flour |
| 3 | cups | Low-fat milk |
| ½ | cup | White raisins |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | cups | Provolone cheese, grated |
| ¼ | cup | Pinenuts or walnuts |
Directions
Cook lasagna according to pkg directions; drain. Preheat oven to 350 degrees F. Melt margarine in lg saucepan over low heat; add onion, squash, and carrots. Cook vegetables over low heat until very soft.
Stir in flour with a wooden spoon; gradually stir in milk until the mixture is smooth. Bring to a boil; stir in raisins, salt, and pepper. Remove from heat. In a 9 x 13 baking dish, spread a little of the vegetable sauce over the bottom and cover with lasagna. Sprinkle some of the provolone over lasagna and add more vegetablesauce.
Continue to layer sauce, provolone, and lasagna, ending with a layer of sauce. On top, sprinkle with parmesan and nuts. Bake uncovered for 40 min or until nicely browned and heated through. Submitted By KRISTIN TREMAYNE On 02-04-95