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Baked Butternut Squash Raisin And Pine Nut Lasagna

⏱ Recipe Time: 1 hr 10 min

This was one of my favorite weight watchers recipes and a nice variation on the standard red sauce lasagna. It is creamy and a bit sweet from the squash and raisins and oh so satifying. As presented here, it is…

Description

This was one of my favorite weight watchers recipes and a nice variation on the standard red sauce lasagna. It is creamy and a bit sweet from the squash and raisins and oh so satifying. As presented here, it is a bit higher in points than the original (7 versus 6 points) but i think is a more appealing, creamier dish. Whether you are doing ww or not, you'll enjoy this one. I've also added 1/2 cup of part-skim ricotta (4 points total) to the middle layer at times with good success.

Ingredients

  • All-purpose Flour
  • Fat-free Evaporated Milk
  • Garlic Cloves
  • Parmesan Cheese
  • Table Salt
  • White Pepper
  • Dry Lasagna Noodles
  • Winter Squash
  • Part-skim Mozzarella Cheese
  • Golden Seedless Raisins
  • Pine Nuts

Instructions

  1. Preheat oven to 350f
  2. Prepare lasagna noodles as directed on the package
  3. To prepare the squash, peel and remove seeds, trimming into 1 or 2 inch cubes
  4. Place in a pot of boiling water and cook until just tender
  5. Remove water and mash by hand
  6. Place flour in a small saucepan over low to medium heat and very gradually whisk in milk and garlic
  7. Warm milk slurry, stirring constantly, until sauce simmers and is thickened, about 3 minutes
  8. Remove from heat and stir in parmesan cheese, salt and pepper
  9. ?
  10. Spread 1 / 3 cup of cheese sauce over bottom of a 9 x 13-inch glass or metal pan and cover with 3 lasagna noodles
  11. Top with 1 / 3 of squash and 1 / 2 cup of cheese sauce
  12. Sprinkle with 1 / 2 cup of mozzarella cheese and 1 / 4 cup of raisins
  13. Cover with 3 more lasagna noodles and spread with 1 / 3 of remaining squash and 2 / 3 cup of cheese sauce
  14. Sprinkle with 1 / 4 cup of raisins
  15. Cover with 3 more lasagna noodles and top with remaining squash and raisins
  16. Cover with last 3 lasagna noodles, pressing sheets firmly down
  17. Top with remaining cheese sauce
  18. Sprinkle with pine nuts and remaining mozzarella cheese
  19. Cover lasagna with aluminum foil and bake for 15 minutes
  20. Remove foil and continue baking until lasagna bubbles around edges and is browned on top, about 15-20 additional minutes
  21. Slice into 8 pieces and serve
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