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Pasta recipes with Vegetables Stuffed Chicken Breasts with Cornbread Dressing INGREDIENTS 1 pound Lasagne, uncooked 2 tbsp. margarine 1 large onion, diced 1 1-pound butternut squash, peeled and diced 2 medium carrots, peeled and diced 1/2 cup flour 3 cups low-fat milk 1/2 cup white raisins 1/2 tsp. pepper 1 tsp. salt 2 cups grated provolone cheese 1/4 cup grated Parmesan cheese, reserved for the top 1/4 cup pinenuts or walnuts, reserved for the top   DIRECTIONS Prepare lasagne according to package directions; drain. Preheat oven to 350-o 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.

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