Best 2 Squash Leek Lasagna Recipes
Are you looking for a delicious and hearty vegetarian dish that is perfect for a special occasion or a weeknight meal? Look no further than squash leek lasagna! This flavorful dish is made with layers of tender squash, leeks, ricotta cheese, and mozzarella cheese, all baked to perfection in a creamy sauce. With its vibrant colors and delightful flavors, squash leek lasagna is sure to be a hit with your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- To make the lasagna ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the lasagna in a 350°F oven until it's warmed through.
- If you don't have any fresh herbs on hand, you can use 1 teaspoon of dried thyme and 1 teaspoon of dried oregano instead.
- If you're short on time, you can use a pre-made lasagna noodle kit. Just be sure to cook the noodles according to the package directions before assembling the lasagna.
- To make sure the lasagna is cooked through, insert a toothpick into the center of the lasagna. If the toothpick comes out clean, the lasagna is done.
Conclusion:
This squash leek lasagna is a delicious and hearty dish that's perfect for a weeknight meal or a special occasion. The combination of squash, leeks, and cheese is flavorful and satisfying, and the creamy bechamel sauce adds a touch of richness. Whether you're making it for a family dinner or a potluck, this lasagna is sure to be a hit.
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