Squash & Leek Lasagna

May 10, 2023May 10, 20230 4
Squash & Leek Lasagna recipe for a hearty meal
in Pasta

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

10 ounces lasagna noodles ( whole-wheat is best )
2 tablespoons unsalted butter
4 large leeks ( about 6 cups ) or 5 medium leeks , pale green and white parts only , thinly sliced and washed thoroughly ( about 6 cups )
1/2 cup all-purpose flour
4 cups low-fat milk ( or whole milk )
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon fresh ground pepper
2 butternut squash , peeled , halved , seeded and grated ( using the large-hole side of a box grater )
6 ounces parmigiano-reggiano cheese , grated ( using the large-hole side of a box grater )
4 ounces lowfat mozzarella cheese , shredded ( optional )
1/4 cup toasted pine nuts

Nutrision Information

Servings Per Recipe
8
Calories
523
Sugar
8g
Fat
22g
If you're looking for a hearty and nutritious meal that's also vegetarian, this Squash & Leek Lasagna recipe is perfect. Loaded with fresh vegetables and cheesy goodness, this lasagna is sure to please even the most die-hard carnivores. It's a bit of work to grate the squash, but it's worth it for the flavor and nutrition it adds to the dish. Plus, you can make this lasagna ahead of time and bake it right before serving, which makes it perfect for entertaining.

Instructions

1.Preheat the oven to 375°F ( 190°C ).
2.Cook the noodles in a large pot of boiling salted water until al dente, following the package instructions.
3.Drain and rinse the noodles under cold running water until cool enough to handle, then drain again and set aside.
4.Meanwhile, melt the butter in a large saucepan over medium heat.
5.Add the leeks and cook, stirring occasionally, until softened, about 10 minutes.
6.Add the flour and stir to coat the leeks.
7.Gradually whisk in the milk, thyme, salt, nutmeg, and pepper and bring to a simmer.
8.Cook, whisking occasionally, until the sauce thickens, 8 to 10 minutes.
9.Add the grated butternut squash and cook, stirring, until the squash is tender, about 10 minutes.
10.Spread 1 cup of the sauce on the bottom of a 9x13-inch baking dish.
11.Top with a layer of lasagna noodles, then spread more sauce on top.
12.Sprinkle with a third of the grated Parmigiano-Reggiano cheese.
13.Repeat the layering process two more times, ending with a layer of sauce on top.
14.Sprinkle with the shredded mozzarella cheese and pine nuts.
15.Bake until the lasagna is golden and bubbly, 45 to 50 minutes.
16.Let cool for 10 minutes before slicing and serving.

PROS

Squash & Leek Lasagna is a delicious vegetarian alternative to traditional meaty lasagna.

It’s packed full of healthy and nutritious vegetables like squash and leeks, which are high in fiber, vitamin C, and vitamin K.

CONS

This lasagna can take a bit longer to make than some other pasta dishes.

Also, the grated squash can release quite a bit of liquid, so you may need to drain it before adding it to the sauce.

HEALTH & BENEFITS

This Squash & Leek Lasagna recipe is a great way to get more vegetables into your diet.
The squash and leeks are high in fiber, which helps to keep you feeling full and satisfied.
They are also high in antioxidants like vitamin C and vitamin K, which help to support overall health and wellbeing.

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