Squash & Leek Lasagna

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Squash & Leek Lasagna

10 ounces lasagna noodles, preferably whole-wheat

2 tablespoons unsalted butter

4 large or 5 medium leeks, pale green and white parts only, thinly

sliced and washed thoroughly (about 6 cups)

1/2 cup all-purpose flour

4 cups nonfat milk

1 teaspoon dried thyme

1 teaspoon salt

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon freshly ground pepper

1 2-pound butternut squash, peeled, halved, seeded and grated using

the large-hole side of a box grater

6 ounces Parmigiano-Reggiano, grated using the large-hole side of a

box grater

1/4 cup toasted pine nuts (see Tip)

 

 

 

 

 

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).

 

Active Time: 1 hour

Total Time: 2 3/4 hours

Ease of preparation: Moderate

 

 

Per serving: 278 calories; 9 g fat (4 g sat, 2 g mono); 19 mg

cholesterol; 37 g carbohydrate; 14 g protein; 6 g fiber; 464 mg

sodium; 546 mg potassium.

Nutrition bonus: Vitamin A (150% daily value), Calcium & Vitamin C

(30% dv), Iron (15% dv).

 

Source: EattingWell

Formatted by Chupa Babi in MC: 10.31.06

 

Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over

medium-low heat, stirring constantly, until fragrant and lightly

browned, 2 to 4 minutes.

 

To make ahead: 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.

 

Notes: If lasagna is just a layered noodle casserole, there's no

reason to stand on ceremony. Here's a vegetarian, autumnal version

with butternut squash, leeks, pine nuts and Parmigiano-Reggiano.

 

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