Ingredients for Squash Leek Lasagna
- Lasagna Noodles
- Unsalted Butter
- 2 large leeks, white and light green parts only, thinly sliced and well-washed
- All Purpose Flour
- Low Fat Milk
- Dried Thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- Fresh Ground Pepper
- Butternut Squash
- Parmigiano Reggiano Cheese
- Lowfat Mozzarella Cheese
- 1/2 cup pine nuts, toasted
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How to Make Squash Leek Lasagna
- Preheat oven to 350°F (175°C).
- Lightly coat a 9x13 inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add lasagna noodles and cook until almost al dente, about 2 minutes less than package directions. Drain.
- Immediately return noodles to the pot; cover with cool water to prevent sticking.
- Melt butter in a large Dutch oven or skillet over medium heat. Add leeks and cook, stirring often, until softened, about 6-8 minutes.
- Sprinkle flour over leeks; stir well. Cook, stirring constantly, for 2 minutes.
- Whisk in milk gradually, cooking and whisking constantly until the sauce thickens and bubbles, about 8-10 minutes.
- Stir in thyme, salt, nutmeg, and pepper.
- Remove from heat.
- Assemble lasagna: Layer one-third of the noodles in the prepared baking dish, followed by one-third of the sauce, half of the squash, and one-third of the cheese.
- Repeat layers: half of the remaining noodles, half of the remaining sauce, all the pine nuts, the remaining squash, half of the remaining cheese.
- Top with remaining noodles, sauce, and cheese.
- Cover with parchment paper, then foil.
- Bake for 50 minutes.
- Uncover and bake for another 30-45 minutes, or until bubbly and lightly browned.
- Let stand for 10 minutes before serving.
- Make Ahead Instructions: Assemble lasagna completely. Bake, cool for 1 hour, cover with parchment paper and foil, and refrigerate for up to 3 days. Reheat covered at 350°F for 1 hour, then uncovered for 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
37g
Fat
22g
Carbs
16g
