Lasagna with a Vegetarian Twist

First, can I say that I really, really adore my readers. You all rock. I have found that when you write a blog, sometimes you wonder if anyone is reading it. If anyone cares about that random post you did last Thursday and just talked about fun, silly things. If the readers want constant info and if you don't post for one day, will they all abandon you?

I have also found out, though, that when I think those things, I am being silly. Countless times, you all have mentioned to me in passing that you enjoyed post X, Y, or Z and how you feel about that topic, too. I love it! That's exactly why I write it - to get the discussion going. So I promise to not get antsy, worrying about nonsense things, if you promise to keep reading and (hopefully) enjoying :)

On to today's post - I could not NOT post this recipe. While I may be 100% Irish, I am also a Northern Jersey gal by blood and birth. Thus, Italian food holds a special place in my heart. Right up there with Mexican. Ok, I do not know how to explain that one with any proof like bloodline, but whatever. Italian makes this girl very, very happy.

Italian and WW don't always mix very well, though. My favorite, Eggplant Rolletini, is chock-full of cheese, with more cheese baked on top. I now save that kind of meal for special occasions, and have found some great everyday Italian to put in its place. This recipe is one of them. I just made this on Friday and had it for lunch again today. Absolute fabulousness.

Italian Vegetable, Raisin, and Pine Nut Lasagna
Adapted by KM from WW
Serves 8; WW points per serving: 6

1/4 cups all-purpose flour
2 1/2 cups fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cups grated Parmesan cheese
Salt and pepper to taste
12 dry lasagna noodles, cooked al dente
2 yellow squash, sliced thin
2 zucchini, sliced thin
1 container sliced baby portabella mushrooms, rinsed
2 cups fresh spinach, rinsed
1 cups part-skim mozzarella cheese, shredded
3/4 cups golden raisins
2 Tbsp pine nuts, chopped

Preheat oven to 350°F.

While cooking the pasta, prep the vegetables: Put squash, zucchini, and mushrooms into a pan over medium heat with a little olive oil. Cover and stir occasionally, until vegetables are cooked. Add spinach and toss so that spinach wilts from the heat.

Make the sauce: 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 10 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.

Assemble the lasagna: Spread 1/4 cup of cheese sauce over bottom of a 9x13 glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of veggies 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 vegetables and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining vegetables and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella.

Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve. Great with a side salad and crusty bread.