SQUASH & LEEK LASAGNA
Steps:
- 1.Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. 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. 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. 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. 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). Tips & Notes 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. Per serving: 277 calories; 9 g fat (4 g sat, 2 g mono); 19 mg cholesterol; 37 g carbohydrates; 14 g protein; 6 g fiber; 464 mg sodium; 514 mg potassium
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Mazhar Ahmed
[email protected]This lasagna was a lot of work to make, and it didn't turn out as good as I expected. I wouldn't make it again.
Mayar Sulaiman
[email protected]I followed the recipe exactly, but my lasagna turned out dry. I'm not sure what I did wrong.
Dubai bhai Dubai bhai
[email protected]This lasagna was a bit bland for my taste. I think it could have used more seasoning.
Marc Carraher
[email protected]I loved this lasagna! The squash and leeks were a great combination, and the creamy sauce was perfect. I will definitely be making this again.
Isaiah Moss
[email protected]This lasagna was easy to make and turned out great! The instructions were clear and easy to follow. I would recommend this recipe to anyone.
Ivy Wanjugu Githinji
[email protected]I've made this lasagna several times and it's always a hit! The flavors are amazing and it's a great way to use up leftover squash.
lazna shrestha
[email protected]This was a great recipe! The lasagna was easy to make and turned out delicious. The squash and leeks were a great combination, and the creamy sauce was perfect.
SSSR Shuhag Mia
[email protected]I'm not a big fan of squash, but I really liked this lasagna. The leeks and cheese helped to balance out the flavor of the squash. I would definitely make this again.
Runa cooking canvas
[email protected]This lasagna was delicious! The squash and leeks were a great combination, and the creamy sauce was perfect. I would definitely make this again.
ItzAmesOwO
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it. I will definitely be making it again.
Mimi Perez
[email protected]This lasagna was easy to make and turned out great! The instructions were clear and easy to follow. I would recommend this recipe to anyone.
Khethiwe Ndwandwe
[email protected]I'm not a huge fan of squash, but I really enjoyed this lasagna. The leeks and cheese helped to balance out the flavor of the squash. I would definitely make this again.
Siyabonga Menyuka
[email protected]This lasagna was a hit with my family! The flavors of the squash and leeks paired perfectly, and the creamy sauce was delicious. I will definitely be making this again.