Squash and Leek LasagnaPT165Mhttps://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 nuts6 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 grater½ tsp. freshly ground pepper¾ tsp. freshly grated nutmeg1 tsp. salt1 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 butter10 oz. lasagna noodles, preferably whole-wheat
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.