I baked my lasagna in loaf pans. Since there are only 2 of us I find this works out much better than baking in a traditional pan. The pasta fits in perfectly (as always, I use the no-boil noodles), you can bake one pan for dinner, bake the others about 2/3 of the way, cool, wrap and freeze them in the pan. Then you have them on hand to bake when you don't have time to prepare dinner from scratch. Now, I only made 2 pans this time, since I had not made this recipe before. I used 4 noodles per pan and all of the filling, so I am not sure how this would change the points count. I also get 2 servings per pan, so I will get a total of 4 servings. I found the serving size to be fine, and since this is such a healthy recipe to start with, felt no guilt. I will post the original recipe for those who are counting the points values. I will also include my one addition, and that was a small amount of dried thyme. I felt that some sort of herb should be added to enhance the taste of the squash.
This really was a surprisingly good recipe. The combination of ingredients gives it a very rich taste. I especially like the addition of the golden raisins. I served this with a salad of arugula, pears, walnuts and goat cheese with a light raspberry vinaigrette. A perfect, light and comforting vegetarian meal.
1/4 cup(s) all-purpose flour
2 1/2 cup(s) fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup(s) grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 tsp dried thyme
10 oz dry lasagna noodles, cooked al dente (about 12 noodles), or no-boil noodles
10 oz cooked winter squash, thawed if frozen
1 cup(s) part-skim mozzarella cheese, shredded
3/4 cup(s) 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, pepper and thyme.
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.
For other great Weight Watcher recipes, check out the archives at Weight Watcher Wednesday!