Squash & Leek Lasagna

Squash & Leek Lasagna

24 Reviews
From: EatingWell Magazine, October/November 2006

Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but we recommend Parmigiano-Reggiano for its superior flavor.

Ingredients 1 serving

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  • 10 ounces lasagna noodles, preferably whole-wheat
  • 2 tablespoons unsalted butter
  • 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
  • ½ cup all-purpose flour
  • 4 cups nonfat milk
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ¾ teaspoon freshly grated nutmeg
  • ½ teaspoon freshly ground pepper
  • 2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
  • 6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
  • ¼ cup toasted pine nuts, (see Tip)


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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.
  3. Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
  4. 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.
  5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).
  • Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more.
  • 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.

Nutrition information

  • Per serving: 275 calories; 9 g fat(4 g sat); 7 g fiber; 38 g carbohydrates; 13 g protein; 38 mcg folate; 19 mg cholesterol; 7 g sugars; 8,337 IU vitamin A; 14 mg vitamin C; 273 mg calcium; 2 mg iron; 495 mg sodium; 516 mg potassium
  • Nutrition Bonus: Vitamin A (167% daily value), Calcium (27% dv), Vitamin C (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

Reviews 24

October 25, 2014
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By: EatingWell User
Bland and a lot of work This was terrible. Glad I didn't serve it to company. Just threw it out. Makes a huge pan - which meant I wasted good butternut squash, cheese, leeks, and expensive pine nuts. It takes way too long to peel and grate that amount of squash. There is nothing that would save this recipe! Cons: Too much work.
November 30, 2013
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By: EatingWell User
Bland and Watery After toiling away peeling and grating all that squash and then baking the assembled lasagna, the finished product was disappointingly bland and watery. If you decide to try this dish, think twice about freezing the leftovers. Squash turns to mush when frozen. Pros: Vegetarian Cons: Bland taste, watery texture, much effort
March 27, 2013
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By: Delanie
Bland. I made this recipe for our family of two, therefore I decided to halve it. I also figured it would take about an hour, as indicated, to make. What I did not count on was the sheer volume of time and ingredients that this somewhat vague recipe results in. After I had shredded the 2 lb. squash and chopped 3 cups of leeks, I looked at what was there and realized there was no WAY it was going to fit into my 9x9 pan. So I pulled out the 9x13 (as is what is instructed in the original, twice-what-I-made recipe) and set to work, for almost two hours. This took far longer than it should have in creating an exceptionally marginal bechamel, filled a 9x13 pan completely to brimming with leftover shredded squash, and even the next day has failed to result in some magical blending of ingredients that would make me nod wisely and say yes, THIS is a keeper. It's just...bland. I read all the reviews and doubled the spices (on a half batch, mind) and it STILL is completely unremarkable. It's the kind of food people eat in the future that is produced by Bio-block 937 as they all wear their squadron suits and ponder the caverns in which they dwell. You don't hate it; there's just nothing to love. The squash fails to come through, the spices don't really showcase enough to give it flavor, and while eh, I'll eat it because there are leftovers is KIND of a selling point as far as not throwing away/wasting food (I am notorious for hating leftovers), even my husband's coworker
February 24, 2013
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By: Jilary
I thought this was really good, and don't quite understand the reviews that said this was bland. That said, I did have an issue while making this recipe. There weren't any 2lb squash available, so I used one that was 3.8lb instead, feeling it was an appropriate substitute for 2 2lb squash. After I grated up all of the squash using the food processor, I thought it was way too much, but figured the recipe must be right. As I started making the layers, it became clear that there was no way all of that squash was going to fit into my 9x13in pan. I had to remove a few layers so that I could decrease the amount of squash, which made a HUGE mess! My pan is only 2 deep, so that may have been part of the problem. I also didn't add the pine nuts since I don't care for them. I had intended to add walnuts instead, but ended up not doing it. I think I will make this again. Next time I may add orange zest to the shredded squash. I also added 3 cloves of garlic to the white sauce. The white sauce reminded me of artichoke dip, it was quite yummy! I agree with others that this was labor intensive, more so because I had to take it apart and put it back together, but almost all lasagna recipes are labor intensive!
November 14, 2012
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By: EatingWell User
Definitely trying again! This was very good as is, especially the next day after the flavors had more time to meld. I forgot the pine nuts, so I'm sure that would have add an additional layer of flavor. For next time, though, I'm thinking of adding sage. Pros: Lots of leftovers!
January 26, 2012
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By: EatingWell User
This is a great recipe and a big hit with my family. I do make one change to the recipe; Instead of 100% squash I go 50% squash and 50% yams, which tones down the squash. Other than that, I follow the recipe.
January 22, 2012
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By: EatingWell User
Lots of taste - yummy combo of flavors This recipe is one of my favorites. It has a lot of flavor and seems filling and hearty, but with lots of veggies and not much cheese at all (as compared to a typical lasagna). The combination of the squash and parmesan cheese is very tasty and the milk/leek sauce makes it taste creamy. I buy no boil noodles and pre-shredded cheese and I use a food processor for the squash to cut down on time. I also use delicata squash (doesn't need peeling) as well (the smaller the squash the sweeter/tastier it will be). Lastly, I toast the pine nuts in the toaster oven for a light cycle, which for some reason seems easier than toasting on the stove. This also freezes/re-heats very well. I usually freeze half of the lasagna in individual portions, which is great for weeks when I don't have time to cook.
December 23, 2011
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By: EatingWell User
Absolutely delicious and not that complicated to make.
December 01, 2011
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By: niferwolfe
As other reviewers suggested adding more spices I followed and doubled spices as well as added 2 cloves of garlic, 2 tsp of pepper and more parmesan reggiano. The result was a completely delicious dish that will become a fall staple. Also, to save time and energy/frustration on this recipe, soak your noodles in hot water while preparing the rue instead of boiling them.
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