Baked Butternut Squash, Raisin and Pine Nut Lasagna

"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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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 10mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Irene H Forster
    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!
     
  2. CaliforniaJan
    Tasty alternative to traditional lasagna and nice for fall. When I calculated the points as listed it came to 8.
     
  3. Cookworm
    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!
     
  4. Vraklis
    Loved it! I am a total butternut squash-aholic so I couldn't wait to try this. Even my husband, who won't eat squash in any form, ate 1 1/2 helpings. I did have to change some things since I didn't have all the ingredients on hand. I used 2 cups skim milk and added 1/2 cup part skim Ricotta to the cheese sauce along with the parmesan once it had thickened. I also used chopped walnuts instead of pine nuts but it turned out wonderfully. I'll probably skip the raisins next time b/c I thought it would be better without the added sweetness. But I'm def. making this again!
     
  5. littleturtle
    Sorry, maybe a bit to sophisticated for our palettes. I wasn't sure how my family would take this anyway, but I'm trying to expand our food horizons and had high hopes for it. It fell pretty flat with my family, and I ended up thinking it was quite odd, but still pretty good. I subbed about 4 oz of sausage sauteed with garlic for 1/2 of the raisins, and I'm glad I did cause nobody cared for raisins in this dish, but DH commented on the sausage being good. I liked the creamy texture of the squash and the crunch from the pine nuts. Followed other reviewers advice and made extra sauce, and added 1/2 tsp cloves and 1/4 tsp cinnamon to it, but DH thought it was bland anyway. Sorry, won't be making this one again.
     
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Tweaks

  1. littleturtle
    Sorry, maybe a bit to sophisticated for our palettes. I wasn't sure how my family would take this anyway, but I'm trying to expand our food horizons and had high hopes for it. It fell pretty flat with my family, and I ended up thinking it was quite odd, but still pretty good. I subbed about 4 oz of sausage sauteed with garlic for 1/2 of the raisins, and I'm glad I did cause nobody cared for raisins in this dish, but DH commented on the sausage being good. I liked the creamy texture of the squash and the crunch from the pine nuts. Followed other reviewers advice and made extra sauce, and added 1/2 tsp cloves and 1/4 tsp cinnamon to it, but DH thought it was bland anyway. Sorry, won't be making this one again.
     

RECIPE SUBMITTED BY

<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
 
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