Winter Squash, Raisin And Pine Nut Lasagna
- 1/4 c. flour
- 2 1/2 c. evaporated milk
- 2 medium garlic cloves, minced
- 1/3 c. grated Parmesan cheese
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 10 oz. dry lasagna noodles, cooked al dente
- 10 oz. cooked winter squash
- 1 c. part-skim Mozzarella cheese, shredded
- 3/4 c. golden seedless raisins
- 2 Tbsp. pine nuts, chopped
- Place flour in a small saucepan. Gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in cheese, salt and pepper. Spread 1/4 cup cheese sauce over bottom of baking dish and cover with 3 lasagna noodles. Top with 1/3 of squash, 1/2 cup cheese sauce, 1/2 cup Mozzarella cheese and 1/4 cup raisins. Cover with 3 more noodles and spread 1/3 of remaining squash, 1/2 cup cheese sauce and 1/4 cup raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins. Cover with last 3 noodles, pressing down firmly. Top with remaining cheese sauce and sprinkle with pine nuts and remaining Mozzarella cheese. Bake about 30 minutes in a 350u0b0 oven until it bubbles around the edges and is brown on top.
flour, milk, garlic, parmesan cheese, salt, pepper, lasagna noodles, winter, mozzarella cheese, golden seedless raisins, pine nuts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85155 (may not work)