Advertisement

Squash & Leek Lasagna

October/November 2006

Your rating: None Average: 3.9 (87 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.



READER'S COMMENT:
"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

02/05/2011
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.

A new way to make lasagne
Comments
10/15/2010
Anonymous

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

Comments
10/15/2010
Anonymous

This is pretty yummy! Grating the squash was time consuming, but that is okay. Unlike other reviewers, I thought the spices flavor the dish well. I can really taste the nutmeg and thyme in each bite. I did add more cheese and pine nuts than the recipe called for. I will make again when I feel like grating all of that squash.

Comments
09/28/2010
Anonymous

We absolutely LOVED this recipe, as did everyone I've served it to. It is well worth the time needed to make it. It's just unfortunate that it takes so long to peel the squash. But yea for fall and winter squashes! Enjoy.

Comments
08/15/2010

This is some of the best lasagna I have ever made. Great dish.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner