SQUASH & LEEK LASAGNA
A huge favorite with non-healthy, picky, and healthy eaters alike. A wonderful combination of fall flavors that will delight your tastebuds! Adapted from Eating Well magazine 2006. This would made a great Thanksgiving or Christmas main dish-or any holiday!
Provided by Sharon123
Categories Cheese
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Coat a 9-by-13-inch baking dish with cooking spray.
- 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.
- Melt butter in a Dutch oven or large skillet 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.
- 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 cheeses, 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.
- 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).
- 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.
- Tip:.
- To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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Namaganda Winfred
[email protected]This lasagna was delicious! I would definitely recommend it to others.
Syeada Sultana
[email protected]I made this lasagna in a 9x13 inch pan instead of a 9x9 inch pan. It turned out fine, but it was a bit too thin.
Eyebaus
[email protected]I'm allergic to nuts, so I substituted almond milk for the milk in this recipe. It worked out great!
Anoj Gautam
[email protected]This lasagna was a bit too cheesy for my taste. I think I would have preferred it with less cheese.
vian doski
[email protected]I accidentally used too much salt in this recipe. It was still edible, but it was a bit too salty for my taste.
Brook Woods
[email protected]I'm not a fan of leeks, so I omitted them from the recipe. The lasagna was still very good.
Tiffany Starcher
[email protected]This lasagna was very time-consuming to make, but it was worth it. The final product was delicious.
Sachira Parker
[email protected]I've made this lasagna several times and it's always a hit. It's a great way to use up leftover squash.
Kabiru Umar
[email protected]I made this lasagna for my picky kids and they all loved it! That's a miracle.
Zaki Janan
[email protected]I'm a vegetarian and I loved this lasagna. The squash and leeks were a great substitute for meat.
Daniel Fernandes
[email protected]This recipe was easy to follow and the lasagna turned out great. I will definitely be making it again.
omaer mousa
[email protected]I had a hard time finding butternut squash at my local grocery store. I ended up using acorn squash instead and it worked out fine.
Lucas McMillan
[email protected]This lasagna was a bit too bland for my taste. I think it could have used more seasoning.
Masande Kwelimfene
[email protected]I'm not a big fan of squash, but I really enjoyed this lasagna. The flavors were well-balanced and the dish was very satisfying.
My Cosplxymania666
[email protected]I made this lasagna for a potluck and it was a huge success. Everyone loved it!
Elsy Nemmy
[email protected]This is one of my favorite lasagna recipes. It's easy to make and always turns out delicious.
Rayton Tangwena
[email protected]I was a bit skeptical about using squash in a lasagna, but I'm so glad I tried this recipe. The squash added a nice sweetness and texture to the dish.
Obwone The1
[email protected]I've made this lasagna several times now and it's always a crowd-pleaser. The leftovers are also great for lunch the next day.
Lala Lopez
[email protected]This lasagna was a hit with my family! The combination of squash, leeks, and cheese was perfect, and the dish was very flavorful. I especially liked the crispy Parmesan crust on top.