PASTA Winter Veg Lasagne

[Guest guest]

with raisins....

to try

 

 

 

* Exported from MasterCook *

 

Winter Vegetable Lasagne

 

Recipe By :Leanne Ely February 1, 2001

Serving Size : 9 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 pound lasagna noodles

2 tablespoons butter

1 large onion -- diced

1 pound butternut squash -- diced

2 medium carrots -- diced

1/2 cup whole-wheat flour

3 cups lowfat 1% milk

1/2 cup raisins

salt and pepper to taste

2 cups grated Provolone cheese

1/4 cup grated Parmesan cheese

1/4 cup pine nuts

 

Prepare lasagne according to package directions; drain.

 

Preheat oven to 350 degrees. Melt butter 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.

 

In a 9 x 13 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. Bake uncovered for 40 minutes until

nicely browned and heated through.

 

Per serving: 529 Calories (kcal); 15g Total Fat; (26% calories from fat); 24g

Protein; 73g Carbohydrate; 29mg Cholesterol; 665mg Sodium

 

Description:

" squash, carrots, raisins, cheese "

S(Internet Address):

" http://www.themestream.com/articles/314370.html "

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Per Serving (excluding unknown items): 457 Calories; 15g Fat (29.1% calories

from fat); 20g Protein; 62g Carbohydrate; 4g Dietary Fiber; 32mg Cholesterol;

381mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 1/2 Non-Fat Milk; 2 Fat.

 

NOTES : Here is a recipe that will please everyone: it's hearty, flavorful and

ingredients are easy to find. Best of all, it's easy to make and the raisins

make it really good! Trust me on this one. Great recipe to double and freeze the

extra one for later. --Leanne

 

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