WW- Pine Nut Squash lasagna- TNT Freezes well

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Recipes

Baked Winter Squash, Raisin and Pine Nut Lasagna

POINTS® Value | 6

Servings | 8

Preparation Time | 30 min

Cooking Time | 33 min

Level of Difficulty | Moderate

Ingredients

1/4 cup all-purpose flour

2 1/2 cup fat-free evaporated milk

2 medium garlic clove(s), minced

1/3 cup 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 part-skim mozzarella cheese, shredded

3/4 cup golden seedless raisins

2 Tbsp pine nuts, chopped

Instructions

1. Preheat oven to 350°F.

2. 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.

3. Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or

metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2

cup of cheese 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

remaining squash and 1/2 cup of cheese 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 cheese sauce; sprinkle with pine nuts and remaining

mozzarella.

4. Bake until lasagna bubbles around edges and is browned on top, about 30

minutes. Slice into 8 pieces and serve.

5. Flavor Booster: Add more color and flavor to the lasagna with a medley of

dried fruit. Use 1/4 cup dried cranberries; 1/4 cup dried cherries or

blueberries

and 1/4 cup golden raisins instead of 3/4 cup of raisins.

6. This recipe is part of our Cook Once, Eat All Week series. To learn more

about this month's theme: make ahead pasta bakes and casseroles, click

here.