Prep 20 mins
Cook 50 mins
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.
- 73.94 ml all-purpose flour
- 709.77 ml fat-free evaporated milk
- 2-3 medium garlic cloves, minced
- 78.07 ml grated parmesan cheese
- 0.59 ml table salt (to taste)
- 0.59 ml white pepper (to taste)
- 283.49 g dry lasagna noodles, cooked al dente (about 12 noodles)
- 453.59 g cooked winter squash, mashed
- 236.59 ml part-skim mozzarella cheese, shredded
- 177.44 ml golden seedless raisins
- 29.58 ml pine nuts, chopped
- Preheat oven to 350°F.
- Prepare lasagna noodles as directed on the package.
- 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.)
- 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.?.
- 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.
- 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.
- Slice into 8 pieces and serve.
Tasty alternative to traditional lasagna and nice for fall. When I calculated the points as listed it came to 8.
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!
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!