WINTER VEGETABLE LASAGNA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nicholas Estate in Dallas, Texas in 1986. 1 pound lasagna uncooked 2 tablespoons margarine 1 large onion diced 1 pound butternut squash peeled and diced 2 medium carrots peeled and diced 1/2 cup flour 3 cups milk 1/2 cup white raisins 1/2 teaspoon pepper 1 teaspoon salt 2 cups grated provolone cheese 1/4 cup grated Parmesan cheese reserved for top 1/4 cup pine nuts reserved for the top Prepare lasagna according to package directions then drain well. Preheat oven to 350. Melt margarine in large saucepan over low heat then add onion, squash and carrots. Cook vegetables over low heat until very soft then stir in flour with a wooden spoon. Gradually stir in milk until mixture is smooth. Bring mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup. In rectangular baking dish spread a little of the sauce over bottom and cover with lasagna. Sprinkle provolone over lasagna and add more vegetable sauce. Continue to layer sauce, provolone and lasagna ending with a layer of sauce. Sprinkle top with Parmesan and nuts then bake uncovered for 40 minutes.