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

03/02/2010

cheryl.weir99

This recipe is really labor intensive, so I took the short cut of using the food processor for the squash. Even so, the results didn't warrant the effort. The dish was edible but really, really bland. I went out and bought a pound of unsalted butter just to saute the leeks, but probably should have used some of the salted stuff in my freezer. I probably could have doubled all the spice additions, doubled the toasted pine nuts, doubled the cheese (maybe added a layer of mozzarella) and had a better result. I've got it "resting" in the fridge for a couple of days, after which I'll try doctoring the top layer and re-baking. Unless the resting period works miracles, I'll never use this recipe again. I'd certainly never serve it to friends.

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02/28/2010

crybczynski

Pretty easy but bland and unexciting. Needs some more herbs or something.

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11/30/2009

Anonymous

The results of this dish were extremely disappointing. The ingredients were overstated, one each of a 2 pound butternut squash and three each of the large leeks would have been more than sufficient. This amount of time required to create this rather bland and tasteless dish were not justified.

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11/29/2009

kaykaypee1

This was okay...not sure if I would make it again. My dish was completely full to the top and overflowing unlike the photo. I used exactly what the recipe called for also.

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