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.
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.
24 Reviews for Squash & Leek Lasagna
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.
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.