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Butternut Squash, Leek and Parmesan Lasagna














Low Cholesterol, Trans-fat Free


10 ounces lasagna noodles
prefer whole-wheat
1 tablespoons butter, unsalted
1 tablespoon olive oil
or any kind of vegetable oil
4 large leeks
pale green and white parts only, thinly sliced and washed
½ cup all-purpose flour
4 cups milk
prefer low-fat
1 teaspoon thyme
¾ teaspoon salt
or to taste
½ teaspoon nutmeg
ground, prefer freshly grated
1 x black pepper
freshly ground, to taste
4 pounds butternut squash
peeled, halved, seeded and grated using the large-hole side of a box grater
5 ½ ounces Parmesan cheese
using the large-hole side of a box grater
3 tablespoons pine nuts


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 19732% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 271mg 11%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 2%
Sugars g
Protein 16g
Vitamin A 342% Vitamin C 38%
Calcium 22% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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