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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Shahad Ali
[email protected]I'm not a big fan of squash, but I really enjoyed this lasagna. The leeks and goat cheese helped to balance out the flavor of the squash.
Darren Sandoff
[email protected]This lasagna was very easy to make and it turned out delicious. I would definitely recommend it to anyone looking for a new lasagna recipe.
Bulbul Ahammed
[email protected]I followed the recipe exactly and the lasagna turned out great! It was a big hit with my family and friends.
S B
[email protected]This lasagna was delicious! The squash and leeks were perfectly cooked and the cheese was gooey and melted. I will definitely be making this again.
Muhammad fiyaz
[email protected]This lasagna was a bit too rich for my taste. I think I would have preferred it with less cheese and more vegetables.
Slim Diva
[email protected]I've made this lasagna several times now and it's always a hit. It's a great way to use up leftover squash.
Aqeeb Ahmad
[email protected]This lasagna was easy to make and very delicious. The squash and leeks were a great combination and the goat cheese added a nice touch.
Syed Anis
[email protected]I found this lasagna to be very bland. It needed more seasoning.
Hk Imran
[email protected]This lasagna was a bit too heavy for my taste. I think I would have preferred it with less cheese.
Irfan_ Choudhary
[email protected]The squash and leeks were a great combination in this lasagna. I also liked the addition of the goat cheese.
Jazim Mengal
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it.
Asalnoor Wazir
[email protected]This squash leek lasagna was a hit with my family! The flavors were delicious and the dish was very easy to make. I will definitely be making this again.