Winter Vegetable Lasagna Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Lasagna, uncooked
1/2 cup: Flour,
2 T: Margarine,
3 cup: Low-fat milk,
1 Lg.: onion, diced
1/2 cup: White raisins,
1 lbs: Butternut squash, peeled
1 tsp: Salt,
And diced,
1/2 tsp: Pepper,
2 Med.: carrots, peeled and
2 cup: Provolone cheese, grated
Diced,
1/4 cup: Pinenuts or walnuts,
Directions:
Cook lasagna according to pkg directions; drain. Preheat oven to 350
degrees F. Melt margarine in lg saucepan over low heat; add onion,
squash, and carrots. Cook vegetables over low heat until very soft.
Stir in flour with a wooden spoon; gradually stir in milk until the
mixture is smooth. Bring to a boil; stir in raisins, salt, and
pepper. Remove from heat. In a 9 x 13 baking dish, spread a little of
the vegetable sauce over the bottom and cover with lasagna. Sprinkle
some of the provolone over lasagna and add more vegetablesauce.
Continue to layer sauce, provolone, and lasagna, ending with a layer
of sauce. On top, sprinkle with parmesan and nuts. Bake uncovered for
40 min or until nicely browned and heated through. Submitted By
KRISTIN TREMAYNE On 02-04-95
Source from luhu.jp
degrees F. Melt margarine in lg saucepan over low heat; add onion,
squash, and carrots. Cook vegetables over low heat until very soft.
Stir in flour with a wooden spoon; gradually stir in milk until the
mixture is smooth. Bring to a boil; stir in raisins, salt, and
pepper. Remove from heat. In a 9 x 13 baking dish, spread a little of
the vegetable sauce over the bottom and cover with lasagna. Sprinkle
some of the provolone over lasagna and add more vegetablesauce.
Continue to layer sauce, provolone, and lasagna, ending with a layer
of sauce. On top, sprinkle with parmesan and nuts. Bake uncovered for
40 min or until nicely browned and heated through. Submitted By
KRISTIN TREMAYNE On 02-04-95
Source from luhu.jp