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Squash & Leek Lasagna

October/November 2006

Your rating: None Average: 4 (77 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 Recipe

23 Reviews for Squash & Leek Lasagna

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
04/07/2010
Anonymous

Oh, my gosh, this is so good. It's a little time intensive, but not difficult. I used the food processor to grate the squash. The flavor is lovely with the thyme, leeks and nutmeg. Yum.

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