Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Lasagne, uncooked
2 tb Margarine
1 lg Onion; diced
1 lb Butternut squash
- peeled and diced
2 md Carrots; peeled and diced
1/2 c Flour
3 c Low-fat milk
1/2 c White raisins
1/2 ts Pepper
1 ts Salt
2 c Grated provolone cheese
1/4 c Grated Parmesan cheese
- (reserved for the top)
1/4 c Pinenuts or walnuts
- (reserved for the top)

Prepare lasagne according to package directions; drain.

Preheat oven to 350 degrees F. Melt margarine 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 x 2-inch 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.

Each serving provides: 454 Calories; 21.2 g Protein;62.8 g
Carbohydrates; 13.8 g Fat; 28.8 mg Cholesterol; 677 mg Sodium.
Calories from Fat: 27%

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