Winter Vegetable Lasagna

A wonderful recipe based on a recipe from the National Pasta Association website. I love that it’s a hearty vegetarian recipe.

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Prep Time 30

Cook Time 40

Servings: 8

Course: Main Course

Cuisine: Italian

Calories: 540

Ingredients Method Nutrition Notes

Ingredients

1 pound lasagna noodles, uncooked
2 tablespoons unsalted butter
1 large onion, diced
1 pound butternut squash, peeled and diced
2 medium carrots, peeled and diced
½ cup flour
3 cups milk
½ cup white raisins
½ teaspoon fresh ground black pepper
1 teaspoon ground kosher salt
2 cups grated Provolone cheese
¼ cup grated Parmesan cheese, reserved for the top
¼ cup pine nuts (or ¼ cup walnuts), reserved for the top

Method

Prepare lasagna noodles according to package directions and drain.
Preheat oven to 350°F.
Carefully melt butter in a 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 13x9x2-inch baking dish, spread a little of the vegetable sauce over the bottom and cover with lasagna noodles. Sprinkle Provolone over the noodles and add more vegetable sauce.
Continue to layer sauce, Provolone and noodles, ending with a layer of sauce.
Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through.

Nutrition

Calories: 540kcalCarbohydrates: 71gProtein: 23gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 43mgSodium: 634mgPotassium: 684mgFiber: 4gSugar: 14gVitamin A: 9127IUVitamin C: 14mgCalcium: 455mgIron: 2mg

Notes

Add a dash of extra virgin olive oil to the butter to prevent scorching it.

Very high in vitamin A.

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Winter Vegetable Lasagna