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Squash & Leek Lasagna

Two Stars Guiding Stars

  • Servings:

    12 (326 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    150 minutes

Ingredients

The squash is grated and the leeks are sauteed and then layered with a creamy white sauce and whole wheat pasta for a dish that will revolutionize pasta night in your house.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.
10 oz. whole wheat lasagna noodles
2 Tbsp. unsalted butter
6 cups sliced leeks
1/2 cup flour
4 cups skim milk
1 tsp. thyme
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. pepper
2 med. butternut squash
6 oz. Parmigiano-Reggiano, grated
1/4 cup toasted pine nuts
Squash & Leek Lasagna

Directions

1. Preheat oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
2. Bring a large pot of water to a boil. Cook noodles according to package instructions.
3. Melt butter in a large, heavy-bottomed pan oven over medium heat. Add leeks and cook until softened (5-6 minutes). Stir flour into leeks and cook until nutty (1-2 minutes).
4. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling (8-10 minutes). Whisk in thyme, salt, nutmeg, and pepper. Remove from the heat.
5. Grate the butternut squash in a food processor.
6. Assemble lasagna in the prepared baking dish by layering noodles, sauce, squash, and cheese three times.
7. Cover with foil and bake for 50 minutes. Uncover and bake until bubbling and lightly browned (30-45 minutes). Let stand 10 minutes before serving and serve topped with pine nuts.

Nutrition

Nutritional Facts
Servings 12 (326 g)
Base Nutrients
Calories 322 kcal (16%)
Calories from Fat 80 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 4 g (19%)
Cholesterol 19 mg (6%)
Sodium 501 mg (21%)
Total Carbohydrates 52 g (17%)
Dietary Fiber 6 g (25%)
Protein 13 g (22%)
Vitamins
Vitamin A n/a
Vitamin C 37 mg (41%)
Minerals
Calcium 331 mg (25%)
Iron 4 mg (19%)
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