Squash & Leek Lasagna

Squash & Leek Lasagna - 2 Guiding Stars

Active Time

30 min.

Total Time

2 hours 30 min.

Servings

12 (326 g)

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

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.

Nutritional analysis per serving: Calories 320; Total Fat 9g (11% Daily Value); Saturated Fat 4g (19% DV); Trans Fat 0g; Cholesterol 19mg (6% DV); Sodium 500mg (22% DV); Total Carbohydrate 52g (19% DV); Dietary Fiber 6.5g (23% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 6% DV; Calcium 25% DV; Iron 20% DV; Potassium 20% DV; Vitamin A 100% DV; Manganese 70% DV; Selenium 50% DV.