Squash and Leek Lasagna

By Ellie

1 Person

165 Minutes

275 Calories

Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but we recommend Parmigiano-Reggiano for its superior flavor.

Ingredients

¼ cup toasted pine nuts
6 oz. Parmigiano-Reggiano, grated using the large-hole side of a box grater
2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
½ tsp. freshly ground pepper
¾ tsp. freshly grated nutmeg
1 tsp. salt
1 tsp. dried thyme
4 cups nonfat milk
½ cup all-purpose flour
4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
2 tbsp. unsalted butter
10 oz. lasagna noodles, preferably whole-wheat

Method

01

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
02

Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
03

Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
04

Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
05

Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).
06

Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more.

Related Tags

Squash and Leek Lasagna

4.4

( By Ellie )

01 Information

Grade easy
Serving 1 serving
Calorie 275 Kcal
Prep Time 60 Mins
Cook Time 105 Mins
Total Time 165 Mins

02 Ingredients

¼ cup toasted pine nuts

6 oz. Parmigiano-Reggiano, grated using the large-hole side of a box grater

2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater

½ tsp. freshly ground pepper

¾ tsp. freshly grated nutmeg

1 tsp. salt

1 tsp. dried thyme

4 cups nonfat milk

½ cup all-purpose flour

4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)

2 tbsp. unsalted butter

10 oz. lasagna noodles, preferably whole-wheat

03 Method

Step 1

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Step 2

Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.

Step 3

Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.

Step 4

Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.

Step 5

Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).

Step 6

Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more.

04 Author