Recipe by Sharon123
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!
Top Review by SarasotaCook
Just made it. I actually had everything, even the whole wheat noodles (which I love). I was planning on another dish this weekend, so I just used them. I had a free hour and thought I would make something for lunch tomorrow with the guys I work with. And I happen to have a 1/2 butternut from last week, so how perfect. I did have to go and get some more parm. First when I test a recipe, I usually cut in half. 1/2 with my changes and 1/2 as is. I try to. Well I have 2 4x4, type pans I use for testing my catering dishes, so this is what I used. A nice recipe, but for me ... it lacked seasoning. I made one as is. Then I made my version. I did add the nuts on each layer and added 1/2 for your recipe, and fine chopped. I also added mozzarella along with the parm. There wasn't enough cheese for me, and I did use a mix of heavy cream and cream and more thyme, along with some rosemary. I know it is a healthy lasagna, and the flavor was good and I am glad I tried it. I wanted to see if I could enjoy a lighter version of lasagna. But for me to enjoy lasagna, I guess I need that creamy cheesy goodness and all that fat. But I am glad I tried it because it does have great flavor. And I will make it again, just more spice, cream and cheese. I also might try adding fennel which would compliment the squash.
- 10 ounces lasagna noodles (whole-wheat is best)
- 2 tablespoons unsalted butter
- 4 large leeks (about 6 cups) 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 low-fat milk (or whole milk)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 3⁄4 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon fresh ground pepper
- 2 (2 lb) butternut squash, peeled, halved, seeded and grated (using the large-hole side of a box grater)
- 6 ounces parmigiano-reggiano cheese, grated (using the large-hole side of a box grater)
- 4 ounces lowfat mozzarella cheese, shredded (optional)
- 1⁄4 cup toasted pine nuts
Directions See How It's Made
- 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.
- 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.