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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Asadullah Randhawa
[email protected]This lasagna was a bit too bland for my taste. I think it could have used more seasoning.
Brandon Pelaez
[email protected]This lasagna was delicious! The flavors were perfect and the texture was amazing. I will definitely be making this again.
Mr Younas
[email protected]I loved this lasagna! It was so easy to make and the results were delicious. I will definitely be making this again.
Ajuwon Muheez Ayodeji
[email protected]This lasagna was a bit too rich for my taste. I think I'll try a different recipe next time.
RAM PART
[email protected]I'm not a huge fan of squash, but I really enjoyed this lasagna. The flavors were well-balanced and the texture was perfect.
Cyndia Burkes
[email protected]This lasagna was amazing! The combination of squash, leeks, and cheese was perfect. I will definitely be making this again.
Mahid Islam
[email protected]Overall, I thought this lasagna was pretty good. It was easy to make and the flavors were nice. I would definitely make it again.
Free Music
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler lasagna recipes in the future.
Imran Baloch
[email protected]I followed the recipe exactly and the lasagna turned out great! The only thing I would change is to add more cheese to the top. I love cheese!
Edward
[email protected]This lasagna was a bit too bland for my taste. I think it could have used more seasoning.
Shoeaib009 Shoeaib
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it several times now and it's always a crowd-pleaser.
Salo Salopuyt
[email protected]This is the best lasagna I've ever had! The flavors are amazing and the texture is perfect. I highly recommend this recipe.
Anthony Fenton
[email protected]I'm not usually a fan of squash, but this lasagna changed my mind. The squash was roasted perfectly and had a slightly sweet flavor that complemented the leeks and cheese. The lasagna was also very easy to make, which is always a bonus.
Md BilKls
[email protected]This lasagna was a hit with my family! The combination of squash, leeks, and cheese was delicious, and the crispy parmesan crust added a nice touch. I will definitely be making this again.