Squash & Leek Lasagna

October/November 2006

Your rating: None Average: 3.9 (94 votes)

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.

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

24 Reviews for Squash & Leek Lasagna


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.

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.


Absolutely delicious and not that complicated to make.


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
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)


meloniebeth wrote 4 years 43 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.

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