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WINTER VEGETABLE LASAGNEwinter vegetable lasagne

Serves 8

• 1 pound Lasagne, uncooked
• 2 tbsp. margarine
• 1 large onion, diced
• 1 1-pound butternut squash, peeled and diced
• 2 medium carrots, peeled and diced
• 1/2 cup flour
• 3 cups low-fat milk
• 1/2 cup white 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 pinenuts or walnuts, reserved for the top

Prepare lasagne according to package directions; drain.

Preheat oven to 350° F. 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.

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.

Recipe & Photo courtesy of the National Pasta Association

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