Baked Winter Squash, Raisin & Pine Nut Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 490.6
  • Total Fat: 9.5 g
  • Cholesterol: 17.7 mg
  • Sodium: 495.9 mg
  • Total Carbs: 87.3 g
  • Dietary Fiber: 11.0 g
  • Protein: 22.8 g

View full nutritional breakdown of Baked Winter Squash, Raisin & Pine Nut Lasagna calories by ingredient
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Number of Servings: 8


    1/4 cup all-purpose flour
    2 1/2 cup fat-free evaporated milk
    2 medium garlic clove(s), minced
    1/3 cup grated Parmesan cheese
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste
    10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
    10 oz cooked winter squash, thawed if frozen
    1 cup part-skim mozzarella cheese, shredded
    3/4 cup golden seedless raisins
    2 Tbsp pine nuts, chopped


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.

Number of Servings: 8

Recipe submitted by SparkPeople user HUNT4DANIELLE.

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Member Ratings For This Recipe

  • It was good but needed some kick. I think maybe some ginger or extra spice would enhance this dish. I will play with it again sometime. - 2/14/08

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