1/4 cup all-purpose flour
2 1/2 cups fat-free evaporated milk
2 medium garlic cloves, minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp freshly-ground black pepper, or to taste
10 oz dry lasagna noodles - (abt 12 noodles), cooked al dente
10 oz cooked winter squash, thawed if frozen
1 cup shredded part-skim mozzarella cheese
3/4 cup golden seedless raisins
2 Tbs chopped pine nuts


Preheat oven to 350 degrees.
Place flour in a small saucepan and very gradually whisk in the 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 and pepper.
Spread 1/4 cup of sauce over the bottom of a 9- by 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of the squash and 1/2 cup of 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 the remaining squash and 1/2 cup of 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 sauce and sprinkle with pine nuts and remaining mozzarella.
Bake until lasagna is bubbling around the edges and browned on top, about 30 minutes. Slice into 8 pieces and serve.