Winter Vegetable Lasagne

Winter Vegetable Lasagne

1 pound Lasagne – uncooked
2 tablespoons margarine
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 white 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 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.