Recipe: Baked Winter Squash, Raisin and Pine Nut Lasagna

Baked Winter Squash,Raisin and Pine Nut Lasagna

1/4 cup all-purpose flour
2 1/2 cups evaporated skim milk
2 medium garlic cloves -- minced
1/3 cup Parmesan cheese -- grated
1/8 tsp table salt -- or to taste
1/8 tsp black pepper -- or to taste
10 oz lasagna noodle -- cooked al dente, dry (about 12 noodles)
2 1/2 pounds winter squash -- cooked, thawed if frozen (I used Butternut)
1 cup mozzarella cheese, part skim milk -- shredded
3/4 cup golden seedless raisins
2 tbsp pine nuts -- chopped
Rosemary Sprig (chopped and added to sauce)

Preheat oven to 350 F.

Place flour in a small saucepan and very gradually whisk in the 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.

Spread 1/4 cup of sauce over the bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of the squash and 1/2 cup of 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 the remaining squash and 1/2 cup of 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 sauce and sprinkle with pine nuts and remaining mozzarella.


Bake until lasagna is bubbling around the edges and browned on top, about 30 minutes. Slice into 8 pieces and serve.