Servings | 8 |
---|---|
Preparation Time | 30 Minutes |
Cook Time | 30 Minutes |
Total Time | 1 Hour |
Difficulty | Intermediate |
Main Ingredient | Squash; Raisins; Pine Nuts; Lasagna Noodles |
Category | Fruit; Nuts, Fats, & Oils; Pasta |
Meal | Dinner |
Type | Main Dish |
Cuisine | Italian |
Cook Method | Boiling; Baking |
Diet |
1/4 cup of all-purpose flour
2 1/2 cups of fat free evaporated milk
2 medium minced garlic cloves
1/3 cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
10 ounces lasagna noodles (about 12 noodles), cooked al dente
1 cup part-skim, shredded mozzarella cheese
3/4 cup seedless raisins
2 tablespoons chopped pine nuts
Preheat an oven to 350 degrees F.
Add the flour to a small saucepan and gradually whisk in the milk and garlic.
Over low heat, stir constantly until the sauce simmers and is thickened, should take approximately 3 minutes.
Remove from heat and then add in the Parmesan cheese, salt, and pepper.
Cover the bottom of a 9x13-inch pan with 1/4 cup of the cheese sauce and cover with 3 lasagna noodles. Place 1/3 of squash and 1/2 cup of cheese sauce over the noodles. Sprinkle with 1/4 cup of raisins and 1/2-cup mozzarella cheese.
Top with 3 more lasagna noodles and then add the remaining squash and raisins. Top with the last 3 lasagna noodles, pressing sheets firmly down.
Cover with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese.
Cook for about 30 minutes or until the lasagna bubbles around the edges and is browned on top.
Calories: 384 cal
Total fat: 9g
Cholesterol: 22mg
Sodium: 663mg
Carbohydrate: 56g
Fiber: 3g
Protein: 21g