Baked Butternut Squash Raisin And Pine Nut Lasagna Recipe

Ingredients for Baked Butternut Squash Raisin And Pine Nut Lasagna

• All Purpose Flour
• Fat Free Evaporated Milk
• Garlic Cloves
• 1 cup grated Parmesan cheese
• Table Salt
• White Pepper
• Dry Lasagna Noodles
• Winter Squash
• Part Skim Mozzarella Cheese
• Golden Seedless Raisins
• 1/2 cup pine nuts

How to Make Baked Butternut Squash Raisin And Pine Nut Lasagna

1. Preheat oven to 350°F (175°C).
2. Cook lasagna noodles according to package directions. Set aside.
3. Peel and deseed butternut squash. Cut into 1-2 inch cubes (about 1.5 lbs).
4. Boil squash cubes in a pot of salted water until tender (about 10-15 minutes). Drain and mash.
5. In a small saucepan, whisk together 1/4 cup all-purpose flour and 2 cups whole milk over medium-low heat. Add 2 cloves minced garlic.
6. Cook, stirring constantly, until sauce thickens (about 3-5 minutes).
7. Remove from heat and stir in 1 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. In a 9x13 inch baking dish, spread 1/3 cup of the cheese sauce.
9. Layer 3 lasagna noodles over the sauce.
10. Top with 1/3 of the mashed squash and 1/2 cup of the cheese sauce.
11. Sprinkle with 1/2 cup shredded mozzarella cheese and 1/4 cup raisins.
12. Repeat layers: 3 noodles, 1/3 of the squash, 2/3 cup cheese sauce, 1/4 cup raisins.
13. Repeat layers: 3 noodles, remaining squash and raisins.
14. Top with the remaining 3 noodles, pressing down gently.
15. Spread the remaining cheese sauce over the top.
16. Sprinkle with 1/2 cup pine nuts and remaining mozzarella cheese.
17. Cover with aluminum foil and bake for 15 minutes.
18. Remove foil and bake for an additional 15-20 minutes, or until bubbly and browned.
19. Let stand for 10 minutes before slicing and serving. Enjoy!