Squash & Leek Lasagna

Number of Servings: 12 (326 G)
Prep Time: 30 min.
Cook Time: 2 hours 30 min.
Squash & Leek Lasagna

The squash is grated and the leeks are sautéed and then layered with a creamy white sauce and whole wheat pasta for a dish that will revolutionize pasta night in your house.

Tip: 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.

Ingredients

  • 10 oz. whole wheat lasagna noodles
  • 2 Tbsp. unsalted butter
  • 6 cups sliced leeks
  • ½ cup flour
  • 4 cups skim milk
  • 1 tsp. thyme
  • 1 tsp. salt
  • ¾ tsp. nutmeg
  • ½ tsp. pepper
  • 2 med. butternut squash
  • 6 oz. Parmigiano-Reggiano, grated
  • ¼ cup toasted pine nuts

Directions

  1. Preheat oven to 350ºF. Coat a 9″x13″ baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Cook noodles according to package instructions.
  3. Melt butter in a large, heavy-bottomed pan oven over medium heat. Add leeks and cook until softened (5-6 minutes). Stir flour into leeks and cook until nutty (1-2 minutes).
  4. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling (8-10 minutes). Whisk in thyme, salt, nutmeg, and pepper. Remove from the heat.
  5. Grate the butternut squash in a food processor.
  6. Assemble lasagna in the prepared baking dish by layering noodles, sauce, squash, and cheese three times.
  7. Cover with foil and bake for 50 minutes. Uncover and bake until bubbling and lightly browned (30-45 minutes). Let stand 10 minutes before serving and serve topped with pine nuts.

Nutrition Facts

12 servings per container

Serving Size 326G

Amount per serving
Calories 320
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 19%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
Cholesterol 19mg 6%
Sodium 500mg 22%
Total Carbohydrate 52g 19%
Dietary Fiber 6.5g 23%
Total Sugars 10g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 36g
Protein 13g
Vitamin D 1.1mcg 6%
Calcium 331mg 25%
Iron 3.5mg 20%
Potassium 895mg 20%
Vitamin A 944.1mcg 100%
Vitamin C 37.2mcg 40%
Vitamin E 3.1mg 20%
Vitamin K 27mcg 25%
Thiamin 0.4mg 30%
Riboflavin 0.3mg 25%
Niacin 6.6mg 40%
Vitamin B6 0.5mg 25%
Folate 107.2mcg 27%
Vitamin B12 0.6mcg 25%
Biotin 3mcg 10%
Chloride 366.9mg 15%
Pantothenate 1.3mg 25%
Phosphorus 340.8mg 25%
Iodine 18.8mcg 15%
Magnesium 116.8mg 30%
Zinc 2.2mg 20%
Selenium 28.8mcg 50%
Copper 0.3mg 40%
Manganese 1.6mg 70%
Chromium 0.1mcg 0%
Molybdenum 12.9mcg 30%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Butternut Squash, Skim Milk, Leeks, Whole Wheat Spaghetti (durum Whole Wheat Semolina, Niacin, Folic Acid, Ferrous Sulphate (iron), Riboflavin, Thiamine Mononitrate), Parmesan Cheese (milk, Cultures, Salt, Enzymes), Enriched All Purpose Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Pine Nuts, Butter (sweet Cream), Salt, Ground Nutmeg, Thyme, Black Pepper.

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