Yield: 8 Servings
|1 pounds||Lasagne, uncooked|
|1 large||Onion; diced|
|1 pounds||Butternut squash peeled and diced|
|2 mediums||Carrots; peeled and diced|
|3 cups||Low-fat milk|
|½ cup||White raisins|
|2 cups||Grated provolone cheese|
|¼ cup||Grated Parmesan cheese (reserved for the top)|
|¼ cup||Pinenuts or walnuts (reserved for the top)|
Prepare lasagne according to package directions; drain.
Preheat oven to 350 degrees F. 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.
In a 9 x 13 x 2-inch baking dish, spread a little of the vegetable sauce 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.
Each serving provides: 454 Calories; 21⅕ g Protein;62⅘ g Carbohydrates; 13⅘ g Fat; 28⅘ mg Cholesterol; 677 mg Sodium.
Calories from Fat: 27%
Copyright National Pasta Association () (Reprinted with permission)