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    Winter Vegetable Lasagne


    Source of Recipe


    Leanne Ely www.menumailer.net


    1 pound Lasagne noodles, uncooked
    2 Tbs butter
    1 large onion, diced
    1 pound butternut squash, diced
    2 medium carrots,diced
    1/2 cup flour
    3 cups low-fat milk
    1/2 cup raisins
    1/2 tsp pepper
    1 tsp salt
    2 cups grated Provolone cheese
    1/4 cup grated Parmesan cheese -- reserved for the top
    1/4 cup pine nuts
    OR
    1/4 cup walnuts, reserved for the top

    Prepare lasagne according to package directions, drain.

    Preheat oven to 350 degrees. Melt butter in large saucepan over
    low heat. Add onion, squash and carrots. Cook the vegetables
    over low heat until very soft. Stir in flour with a wooden spoon.
    Gradually stir in the milk until the mixture is smooth. Bring
    the mixture to a boil and stir in raisins, salt and pepper.
    Remove from heat and set aside 1 cup.

    In a 9 x 13 x 2-inch baking dish, spread a little of the
    vegetable sauce over the bottom and cover with lasagne. Sprinkle
    Provolone over lasagne and add more vegetable sauce. Continue to
    layer sauce, Provolone and lasagne, ending with a layer of sauce.
    Sprinkle top with Parmesan and nuts. Bake uncovered for 40
    minutes until nicely browned and heated through.

 

 

 


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