Best 2 Squash Leek Lasagna Recipes
Indulge in a culinary symphony with our tantalizing Squash Leek Lasagna, a vegetarian masterpiece that blends the earthy sweetness of roasted butternut squash, the subtle sharpness of leeks, and the rich creaminess of béchamel sauce, all harmoniously layered between sheets of tender lasagna noodles. This delectable dish is not only a feast for your taste buds but also a symphony of colors that will brighten your table.
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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.
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
Tips:
- Choose the right squash: For this lasagna, butternut squash is the best choice. It has a sweet and nutty flavor that pairs well with the other ingredients.
- Roast the squash: Roasting brings out the natural sweetness of the squash and helps it caramelize. Be sure to roast the squash until it is tender and slightly browned.
- Use a mandoline slicer: A mandoline slicer is the best way to get evenly sliced squash and leeks. If you don't have a mandoline, you can use a sharp knife, but be careful to slice the vegetables as thinly as possible.
- Don't overcook the lasagna: Lasagna is best when it is cooked until it is bubbly and the cheese is melted and golden brown. Overcooking will result in a dry and tough lasagna.
- Let the lasagna rest before serving: Letting the lasagna rest for 10-15 minutes before serving will help it set and make it easier to slice.
Conclusion:
Butternut squash and leek lasagna is a delicious and hearty vegetarian dish that is perfect for a special occasion or a weeknight meal. The roasted squash and leeks give the lasagna a sweet and savory flavor, while the cheese and béchamel sauce add richness and creaminess. This lasagna is sure to be a hit with everyone who tries it.
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