Butternut Squash, Leek & Parmesan Lasagna
Submitted by happyzhangbo
Vegetarian white lasagna layered with grated butternut squash, silky leek bechamel, Parmesan, and toasted pine nuts. Feeds a crowd and tastes even better the next day.
YIELD
12 servingsPREP
26 minCOOK
2¼ hrsREADY
3 hrsForget everything you think you know about lasagna for a minute.
This one skips the red sauce entirely in favor of a creamy leek bechamel scented with thyme and nutmeg.
Grated butternut squash melts between the layers into something silky and sweet, while Parmigiano-Reggiano and toasted pine nuts add nuttiness and crunch.
It feeds 12, which makes it the kind of dish you bring to a potluck and leave with an empty pan and a dozen recipe requests.
Variations
- Swap in kale or spinach between the layers for extra greens
- Use ricotta dolloped between the squash layers for a richer, creamier version
- Try sage instead of thyme for a more distinctly autumnal flavor
Kitchen Tips
- Grating the squash on a box grater sounds tedious, but it melts into the layers far better than cubed squash would
- Undercook the noodles by 2 minutes so they finish in the oven without going mushy
- Let the lasagna rest for 10 to 15 minutes after baking so the layers set and slices hold together
Ingredients
peeled, halved, seeded and grated using the large-hole side of a box grater
Directions
Preheat oven to 350°F.
Spray a 9-by-13-inch baking dish with nonstick cooking spray or greased with butter
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.
Heat butter and oil in a Dutch oven over medium heat.
Stir in leeks, cook, stirring often, until softened, 5 to 8 minutes.
Sprinkle flour over the leeks, mix well.
Cook, stirring often, for 2 minutes.
Pour in milk in a slow stream and cook, whisking constantly, until thick and bubbling, about 9 minutes.
Stir in 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 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.
Bake the lasagna for 50 minutes.
Uncover and bake until bubbling and lightly browned, 40 to 45 minutes more.
Allow to cool for a few minutes.
Serve warm.
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