This was terrible. Glad I didn't serve it to company. Just threw it out. Makes a huge pan - which meant I wasted good butternut squash, cheese, leeks, and expensive pine nuts. It takes way too long to peel and grate that amount of squash. There is nothing that would save this recipe!
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.
24 Reviews for Squash & Leek Lasagna
After toiling away peeling and grating all that squash and then baking the assembled lasagna, the finished product was disappointingly bland and watery. If you decide to try this dish, think twice about freezing the leftovers. Squash turns to mush when frozen.
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.
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!
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.