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

03/27/2013

Delanie

Bland.

I made this recipe for our family of two, therefore I decided to halve it. I also figured it would take about an hour, as indicated, to make.

What I did not count on was the sheer volume of time and ingredients that this somewhat vague recipe results in. After I had shredded the 2 lb. squash and chopped 3 cups of leeks, I looked at what was there and realized there was no WAY it was going to fit into my 9x9 pan. So I pulled out the 9x13 (as is what is instructed in the original, twice-what-I-made recipe) and set to work, for almost two hours.

This took far longer than it should have in creating an exceptionally marginal bechamel, filled a 9x13 pan completely to brimming with leftover shredded squash, and even the next day has failed to result in some magical blending of ingredients that would make me nod wisely and say "yes, THIS is a keeper."

It's just...bland. I read all the reviews and doubled the spices (on a half batch, mind) and it STILL is completely unremarkable. It's the kind of food people eat in the future that is produced by Bio-block 937 as they all wear their squadron suits and ponder the caverns in which they dwell. You don't hate it; there's just nothing to love. The squash fails to come through, the spices don't really showcase enough to give it flavor, and while "eh, I'll eat it because there are leftovers" is KIND of a selling point as far as not throwing away/wasting food (I am notorious for hating leftovers), even my husband's coworkers (who will eat ANYTHING happily) said thanks, ate it, and were done.

It's a blank canvas for making anything you want, which I guess might also have some appeal; but there are more flavorful lasagnas out there to which you could add leeks and squash than start with a totally bland one and try to figure out how to improve upon it. Sorry. Just not a huge fan.

Pros: Healthy, comfort food

Comments

02/24/2013

jilary

Recommends this recipe

I thought this was really good, and don't quite understand the reviews that said this was bland. That said, I did have an issue while making this recipe. There weren't any 2lb squash available, so I used one that was 3.8lb instead, feeling it was an appropriate substitute for 2 2lb squash. After I grated up all of the squash using the food processor, I thought it was way too much, but figured the recipe must be right. As I started making the layers, it became clear that there was no way all of that squash was going to fit into my 9x13in pan. I had to remove a few layers so that I could decrease the amount of squash, which made a HUGE mess! My pan is only 2" deep, so that may have been part of the problem. I also didn't add the pine nuts since I don't care for them. I had intended to add walnuts instead, but ended up not doing it. I think I will make this again. Next time I may add orange zest to the shredded squash. I also added 3 cloves of garlic to the white sauce. The white sauce reminded me of artichoke dip, it was quite yummy! I agree with others that this was labor intensive, more so because I had to take it apart and put it back together, but almost all lasagna recipes are labor intensive!

Butternut squash and leek lasagna

Comments

11/14/2012

Anonymous

Recommends this recipe

Definitely trying again!

This was very good as is, especially the next day after the flavors had more time to meld. I forgot the pine nuts, so I'm sure that would have add an additional layer of flavor. For next time, though, I'm thinking of adding sage.

Pros: Lots of leftovers!

Comments

01/26/2012

Anonymous

Recommends this recipe

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.

Comments

01/23/2012

Anonymous

Recommends this recipe

Lots of taste - yummy combo of flavors

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.

Comments