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 Pub date
2008-01-09

Winter Vegetable Lasagne Recipes

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Winter Vegetable Lasagne Recipes

Ingredients

1 pound Lasagne, uncooked
2 tbsp. margarine
1 large onion, diced
1 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 tsp. pepper
1 tsp. salt
2 cups grated provolone cheese
1/4 cup grated Parmesan cheese, reserved for the top
1/4 cup pinenuts or walnuts, reserved for the top

Directions

1.Prepare lasagne according to package directions; drain.


2.Preheat oven to 350-o F. 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.

3.In a 9 x 13 x 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.


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