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Winter Vegetable Lasagne

1 pound of Lasagne, uncooked
2 tablespoons of margarine
1 large onion, diced
1 pound of butternut squash, peeled and diced
2 medium carrots,  peeled and diced
1/2 cup of flour
3 cups of low-fat milk
1/2 cup of white raisins
1/2 teaspoon of pepper
1 teaspoon of salt
2 cups of grated Provolone cheese
1/4 cup grated Parmesan cheese, reserved for the top
1/4 cup of pine nuts or 1/4 cup of walnuts, reserved for the top  

Prepare lasagne according to package directions; drain. Preheat oven to 350ºF. 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 × 13 × 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.

Source: National Pasta Association
 

 

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