1 pound lasagne, uncooked
2 tablespoons 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 teaspoon pepper
1 teaspoon 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
Prepare lasagne according to package directions; drain. Preheat oven to 350F. 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 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. Serves 8.
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