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Winter Vegetable Lasagne

Source of Recipe

Leanne Ely www.menumailer.net


1 pound Lasagne noodles, uncooked
2 Tbs butter (olive oil)
1 large onion, diced
1 pound butternut squash, diced
2 medium carrots,diced
1/2 cup flour
3 cups low-fat milk (unflavored rice milk or vegetable broth)
1/2 cup raisins
1/2 tsp pepper
1 tsp salt
2 cups grated fake Jack cheese
1/4 cup grated fake Parmesan cheese -- reserved for the top

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.