Baked Butternut Squash Raisin And Pine Nut Lasagna


This was one of my favorite weight watchers recipes and a nice variation on the standard red sauce lasagna. It is creamy and a bit sweet from the squash and raisins and oh so satifying. as presented here, it is a bit higher in points than the original (7 versus 6 points) but i think is a more appealing, creamier dish. whether you are doing ww or not, you'll enjoy this one. i've also added 1/2 cup of part-skim ricotta (4 points total) to the middle layer at times with good success.

Steps


Preheat oven to 350f.
Prepare lasagna noodles as directed on the package.
To prepare the squash , peel and remove seeds , trimming into 1 or 2 inch cubes.
Place in a pot of boiling water and cook until just tender.
Remove water and mash by hand.
Place flour in a small saucepan over low to medium heat and very gradually whisk in milk and garlic.
Warm milk slurry , stirring constantly , until sauce simmers and is thickened , about 3 minutes.
Remove from heat and stir in parmesan cheese , salt and pepper.
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Spread 1 / 3 cup of cheese sauce over bottom of a 9 x 13-inch glass or metal pan and cover with 3 lasagna noodles.
Top with 1 / 3 of squash and 1 / 2 cup of cheese 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 remaining squash and 2 / 3 cup of cheese sauce.
Sprinkle with 1 / 4 cup of raisins.
Cover with 3 more lasagna noodles and top with remaining squash and raisins.
Cover with.

Ingredients


all-purpose flour, fat-free evaporated milk, garlic cloves, parmesan cheese, table salt, white pepper, dry lasagna noodles, winter squash, part-skim mozzarella cheese, golden seedless raisins, pine nuts