Title: Winter Vegetable Lasagna
Categories: Pasta
Yield: 8 Servings

1	lb	Lasagna; uncooked
2	tb	Margarine
1	lg	Onion; diced
1	lb	Butternut squash; peeled and diced
2	md	Carrots; diced
1/2	c	Flour
3	c	Low fat milk
1/2	c	Golden raisins
1	ts	Salt
1/2	ts	Pepper
2	c	Provolone cheese; grated
1/4	c	Parmesan cheese; grated
1/4	c	Pine nuts; or walnuts

Cook lasagna according to pkg. directions; drain. Preheat oven to 350~. Meanwhile, melt margarine in a lg. saucepan over low heat. Add onion, squash, and carrots; cover and cook until very soft. (Speed this up by grating chunks of the carrots and squash first in food processor). Stir in flour, gradually stir in the milk until smooth. Bring to a boil, stir in raisins, salt, and pepper. Remove from heat and set aside 1 cup.

Spray a 9x13x2" baking dish w/nonstick cooking spray or brush w/oil. Spread a little of the vegetable sauce over the bottom and cover w/lasagna. Sprinkle provolone over lasagana and add more vegetable sauce. Continue to layer sauce, provolone, and lasagna, ending w/sauce. Sprinkle top with parmesan and nuts. Bake uncovered for 40 mins., until nicely browned and hot.

Source: St. Pete Times, 9/22/94 :: MM by Sue Woodward

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