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8 servings

MacGourmet downloadWinter Squash Lasagne. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Winter Squash Lasagne


  • ¼ cup all-purpose flour
  • 2 ½ cup fat-free evaporated milk
  • 2 medium garlic clove(s), minced
  • cup grated Parmesan cheese
  • teaspoon table salt, or to taste
  • teaspoon black pepper, or to taste
  • 10 ounces dry lasagna noodles, cooked al dente (about 12 noodles)
  • 10 ounces cooked winter squash, thawed if frozen
  • 1 cup part-skim mozzarella cheese, shredded
  • ¾ cup golden seedless raisins
  • 2 tablespoons pine nuts, chopped


Preheat oven to 350°F.

Place flour in a small saucepan and very gradually whisk in 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 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 cheese

Bake until lasagna bubbles around edges and is browned on top, about
30 minutes. Slice into 8 pieces and serve.


cheese, nuts, parmesan, pine, raisins, squash, winter


raisins pine nuts parmesan cheese winter squash