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.
- 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
- Preheat oven to 350ºF. Coat a 9″x13″ baking dish with cooking spray.
- Bring a large pot of water to a boil. Cook noodles according to package instructions.
- 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).
- 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.
- Grate the butternut squash in a food processor.
- Assemble lasagna in the prepared baking dish by layering noodles, sauce, squash, and cheese three times.
- 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.
|Amount per serving|
|% Daily Value*|
|Total Fat 8.5g||13%|
|Saturated Fat 4g||20%|
|Trans Fat 0g|
|Polyunsaturated Fat 1.5g|
|Monounsaturated Fat 2.5g|
|Total Carbohydrate 46g||15%|
|Dietary Fiber 6g||25%|
|Total Sugars 9g|
|Sugar Alcohol 0g|
|Other Carbohydrate 31g|
* 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.
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 Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Pine Nuts, Butter (sweet Cream), Salt, Nutmeg, Thyme, Black Pepper.
In most minds, dorm room dining does not evoke Instagram-worthy images of nutritious foods. Students typically do not have access to a kitchen and can feel resigned to warming up easy mac or ramen noodles in a microwave or splurging on a fast food delivery order. Yet, with some ingenuity, it’s possible to eat healthy and on a budget from a dorm room. Here are a few simple strategies and recipes from Guiding Stars to help college students eat healthy dorm room meals and snacks without spending all their cash.