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    You are in: Home / Recipes / Baked Butternut Squash, Raisin and Pine Nut Lasagna Recipe
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    Baked Butternut Squash, Raisin and Pine Nut Lasagna

    Baked Butternut Squash, Raisin and Pine Nut Lasagna. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    justcallmetoni's Note:

    This was one of my favorite Weight Watchers recipes and a nice variation on the standard red sauce lasagna. It is creamy and a bit sweet from the squash and raisins and oh so satifying. As presented here, it is a bit higher in points than the original (7 versus 6 points) but I think is a more appealing, creamier dish. Whether you are doing WW or not, you'll enjoy this one. I've also added 1/2 cup of part-skim ricotta (4 points total) to the middle layer at times with good success.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Prepare lasagna noodles as directed on the package.
    3. 3
      To prepare the squash, peel and remove seeds, trimming into 1 or 2 inch cubes. Place in a pot of boiling water and cook until just tender. Remove water and mash by hand. (You can also do this in the microwave if you have one.)
    4. 4
      Place flour in a small saucepan over low to medium heat and very gradually whisk in milk and garlic. Warm milk slurry, stirring constantly, until sauce simmers and is thickened, about 3 minutes. (It will continue to thicken in the baking so don’t worry if it seems a bit thin at this stage.) Remove from heat and stir in Parmesan cheese, salt and pepper.?.
    5. 5
      Spread 1/3 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 2/3 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese.
    6. 6
      Cover lasagna with aluminum foil and bake for 15 minutes. Remove foil and continue baking until lasagna bubbles around edges and is browned on top, about 15-20 additional minutes.
    7. 7
      Slice into 8 pieces and serve.

    Ratings & Reviews:

    • on November 16, 2010


      Tasty alternative to traditional lasagna and nice for fall. When I calculated the points as listed it came to 8.

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    • on March 18, 2008


      We really enjoyed the flavor mixture of this recipe. I love how inexpensive it is. We did feel like it might need a bit more salt but as it does specify to taste I can't fault the recipe too much. Thank you for such a different and wonderful meal!

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    • on January 18, 2008


      I came here to post this! I just made this tonight off the WW website. I was looking for something to use some leftover butternut squash, and came across it on the WW site. It appealed to me because I'm a huge fan of the butternut squash ravioli that Lean Cuisine makes and this seemed to have the same flavor components. I made it as written on the WW site (with 2 1/2 c evap milk). It was fabulous and now I can recreate that wonderful sweet/savory taste at home. I know the flavor combination seems odd at first, but it's awesome, I highly recommend it! One more note. I used the no bake noodles and added about a cup of ff milk to the sauce for the noodles to soak up -- I added it after the thickening step, mixing it in. Worked beautifully! I thought I'd miss the ricotta, but I didn't, at all! thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Baked Butternut Squash, Raisin and Pine Nut Lasagna

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 377.0
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 3.9 g
    Cholesterol 25.6 mg
    Sodium 391.3 mg
    Total Carbohydrate 54.9 g
    Dietary Fiber 2.6 g
    Sugars 18.7 g
    Protein 22.0 g

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