Winter Vegetable Lasagna

13 ingredients
5 steps

Ingredients

  • 1 lb lasagna noodle
  • 2 tablespoons margarine
  • 1 large onion, diced
  • 1 lb butternut squash, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1/2 cup all-purpose flour
  • 3 cups low-fat milk
  • 1/2 cup golden raisin
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 2 cups provolone cheese, grated
  • 1/4 cup parmesan cheese, grated, reserved for top
  • 1/4 cup walnuts, reserved for top

Directions

  1. 1
    Prepare lasagne according to package directions; drain.
  2. 2
    Preheat oven to 350° F.
  3. 3
    Melt margarine 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.
  4. 4
    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.
  5. 5
    Bake uncovered for 40 minutes until nicely browned and heated through.

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