Winter Vegetable Lasagna

A wonderful recipe based on a recipe from the National Pasta Association website.  I love that it’s a hearty vegetarian recipe.

1 pound Lasagna noodles, uncooked
2 TBS unsalted butter
1 large onion, diced
1 pound butternut squash, peeled and diced
2 medium carrots, peeled and diced
½ cup flour
3 cups milk
½ cup white raisins
½ tsp fresh ground black pepper
1 tsp ground kosher salt
2 cups grated Provolone cheese
¼ cup grated Parmesan cheese, reserved for the top
¼ cup pine nuts
— OR —
¼ cup walnuts, reserved for the top

large saucepan
wooden spoon
measuring cups/spoons
13×9 lasagna pan

Prepare lasagna according to package directions and drain.

Preheat oven to 350º degrees F.

Carefully melt butter in large saucepan over low heat.

TIP: Add a dash of extra virgin olive oil to prevent scorching the butter.

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.

8 Servings

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Very high in vitamin A
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I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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