Recipe

		Baked Winter Squash, Raisin and Pine Nut Lasagna
		Serving Size - 8
		Prepared By - Phyllis
		Recipe Rating	Printer Friendly Recipe

1/4 cup all-purpose flour

2 1/2 cup fat-free evaporated milk

2 medium garlic clove(s), minced

1/3 cup grated Parmesan cheese

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

10 oz dry lasagna noodles, cooked al dente (about 12 noodles)

10 oz cooked winter squash, thawed if frozen

1 cup part-skim mozzarella cheese, shredded

3/4 cup golden seedless raisins

2 Tbsp pine nuts, chopped

Preheat oven to 350°F. Place flour in a small saucepan and very 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 Parmesan cheese, salt and pepper. Spread 1/4 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 1/2 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 last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese. Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve. Note: You can add color and flavor to this lasagna recipe by using a medley of dried fruit. Use 1/4 cup of dried cranberries, 1/4 cup of dried cherries or blueberries, and 1/4 cup of golden raisins instead of 3/4 cup total of raisins.