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| Baked Winter Squash, Raisin, PineNut Lasagna |
| Level of Difficulty | Moderate |
| 1/4 cup(s) all-purpose flour |
| 2 1/2 cup(s) fat-free evaporated milk |
| 2 medium garlic clove(s), minced |
| 1/3 cup(s) grated Parmesan cheese |
| 1/8 tsp table salt, or to taste |
| 1/8 tsp black pepper, or to taste |
| 10 oz dry lasagna noodles, cooked al dente (about 12 noodles) |
| 10 oz cooked winter squash, thawed if frozen |
| 1 cup(s) part-skim mozzarella cheese, shredded |
| 3/4 cup(s) golden seedless raisins |
| 2 tbsp pine nuts, chopped |
| Place flour in a small saucepan and very gradually whisk in the milk and garlic. Warm over low |
| heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from |
| heat and stir in Parmesan cheese, salt and pepper. |
| Spread 1/4 cup of sauce over the bottom of a 9 X 13-inch glass or metal pan and cover with 3 |
| lasagna noodles; top with 1/3 of the squash and 1/2 cup of sauce. Sprinkle with 1/2 cup of |
| mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 |
| of the remaining squash and 1/2 cup of sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more |
| lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, |
| pressing sheets firmly down. Top with remaining sauce and sprinkle with pine nuts and remaining |
| Bake until lasagna is bubbling around the edges and browned on top, about 30 minutes. Slice into |
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