- 1 pound Lasagne -- uncooked
- 2 tablespoons butter
- 1 large onion -- diced
- 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 raisins
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 cups grated Provolone cheese
- 1/4 cup grated Parmesan cheese -- reserved for the top
- 1/4 cup pine nuts OR 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.
Per Serving: 529 Calories; 15g Fat (26.2% calories from fat); 24g Protein; 73g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 665mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.