Ingredients:
- ¼ cup all-purpose flour
- 2 ½ cup fat-free evaporated milk
- 2 medium garlic clove(s), minced
- ⅓ cup grated Parmesan cheese
- ⅛ teaspoon table salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 10 ounces dry lasagna noodles, cooked al dente (abo
- 10 ounces cooked winter squash, thawed if frozen
- 1 cup part-skim mozzarella cheese, shredded
- ¾ cup golden seedless raisins
- 2 tablespoons pine nuts, chopped
Directions:
Preheat oven to 350∞F.
Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
Spread 1/4 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 1/2 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
Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.
(Serves 
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