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Squash & Leek Lasagna

October/November 2006

Your rating: None Average: 3.9 (83 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

11/29/2009

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.

Comments
11/17/2009
Anonymous

Quite simply one of the most delicious recipes ever. A huge favorite with non-healthy, picky, and healthy eaters alike.
It's absolutely wonderful.

Comments
10/14/2009
Anonymous

If you like butternut squash and fall flavors, you will love this recipe. My family was divided -- it was a love it or hate it dish. Definitely an aquired taste. If you like squash, it's well worth the effort!

Comments
09/28/2009
Anonymous

This was warm and completely satisfying. A wonderful fall dish. Even non-vegetable lovers liked it.

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