Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

A great lasagna using winter time vegetables.

Ingredients Nutrition

Directions

  1. Prepare lasagne according to package directions; drain.
  2. Preheat oven to 350º F.
  3. 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.
  4. 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.
  5. Bake uncovered for 40 minutes until nicely browned and heated through.

Reviews

(3)
Most Helpful

Update: I loved this so much that I had to eat it for my breakfast today! This was a beautiful and delicious squash lasagna! The prep for me was about 45 min. It is a bit time consuming peeling a squash, but I micro it first (whole) for about 4 min. to soften, and cut it like a fresh pineapple). I do think the next time I can get the prep down to 30 min.)I ended up just grating the carrots in the food processor to lessen the chopping! I used a large skillet to cook the veggies and carefully add the milk very slowly as not to spill out the pan! I think mixing the white sauce with the squash cuts down on the "squash" flavor and could trick some picky eaters into enjoying. I know my daughter liked it well enough and that says something! I used no boil noodles (Barilla) and that helped. I LOVED this and it's going to be a favorite for me! Thanks Pinaygourmet for posting.

Roxygirl in Colorado October 15, 2007

I had this lasagna at a party, it was sensational. I got a copy of the recipe and there were just a few changes from the original version. Butter instead of margarine; heavy cream instead of low-fat milk. The chef used raisins and cranberries. For the cheeses he used provolone and Havarti. The butternut squash was cut in half and roasted in the oven, it was incredibly sweet. Last, he also added sauteed spinach to the vegetables.

MsPia February 19, 2007

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