Squash & Leek Lasagna

From EatingWell: 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.

READER'S COMMENT:

"Very tasty! Loved finding a new way to use butternut squash besides roasting or using in soups. Thanks! "

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22 Reviews for Squash & Leek Lasagna

12/24/2011

Anonymous

Recommends this recipe

Absolutely delicious and not that complicated to make.

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12/01/2011

niferwolfe

Recommends this recipe

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.

The finished product

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09/14/2011

meloniebeth

Recommends this recipe

This is a great recipe

I've made this many times since the recipe was printed in 2006, and I'm going to make it this weekend. Yes, it's labor intensive. Have you met a lasagne that wasn't? But it is delicious, I even like it cold for breakfast. Definitely use the food processor for the squash and cheese, don't forget the S&P.

Comments (1)

13 comments

meloniebeth wrote 1 year 38 weeks ago

ETA: I like this best with the no-cook noodles, though it's better for me with gluten-free brown rice noodles. Using the latter prepared per the recipe, it's a bit watery, so I drain my noodles on damp dishtowels before assembling.

02/05/2011

andreakoder

Labor intensive and pricey

I was looking forward to trying a new recipe for lasagne like this one. I have to say the produce portion of this dish were expensive for me. I live in Chicago where we have tons of cheap produce markets, however the leeks were $1 each on top of the costs for everything else. Considering you don't use much of the leek, I feel that's wasteful for the cost.

Like others I used my food processor to shred the squash which definitely cut down on some time, so I would absolutely recommend that solution if possible.

All in all the flavors were so-so for me and I don't know if I would spend the time to make this again. I would add a little more nutmeg next time, maybe use a bay leaf in the sauce too, and use fontina cheese instead of parm.

Pros: A new way to make lasagne

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