Squash and Leek Lasagna PT165M https://img1.recipesrun.com/201907/2019/1111/8a/d/153244/300x200x90.jpg Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but we recommend Parmigiano-Reggiano for its superior flavor. 1 serving Ingredients: ¼ cup toasted pine nuts 6 oz. Parmigiano-Reggiano, grated using the large-hole side of a box grater 2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater ½ tsp. freshly ground pepper ¾ tsp. freshly grated nutmeg 1 tsp. salt 1 tsp. dried thyme 4 cups nonfat milk ½ cup all-purpose flour 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups) 2 tbsp. unsalted butter 10 oz. lasagna noodles, preferably whole-wheat

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Squash and Leek Lasagna

Squash and Leek Lasagna
Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but we recommend Parmigiano-Reggiano for its superior flavor.
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