If lasagna is just a layered noodle casserole, there's no reason to stand on ceremony. Here's a vegetarian, autumnal version with butternut squash, leeks, pine nuts and Parmigiano-Reggiano.

Makes 12 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 2 3/4 hours

EASE OF PREPARATION: Moderate

10 ounces lasagna noodles, preferably whole-wheat
2 tablespoons unsalted butter
4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
1/2 cup all-purpose flour
4 cups nonfat milk
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground pepper
1 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
1/4 cup toasted pine nuts (see Tip)

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
3. Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
4. Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).

NUTRITION INFORMATION: Per serving: 278 calories; 9 g fat (4 g sat, 2 g mono); 19 mg cholesterol; 37 g carbohydrate; 14 g protein; 6 g fiber; 464 mg sodium; 546 mg potassium.

Nutrition bonus: Vitamin A (150% daily value), Calcium & Vitamin C (30% dv), Iron (15% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

TIP: Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more.

This is the first time I have made a recipe from Eating Well magazine. The directions were clear and the lasagna was delicious! It was satisfying, and worked great both as lunch and dinner. I have already recommended the recipe to friends.

Anonymous, Santa Cruz, CA

This was a delicious dish, and made with fresh and local vegetables, pleased my palate and my conscience. Made just as described, it will take less time when I make it again, and I will....again and again.

Anonymous, Essex Junction, VT

this was DELICIOUS and it came out looking pretty too. I added more butter to the leeks than called for, and didn't have enough leeks, so used shallots and that worked perfectly.

Anonymous, rochester, ny

Four stars! This was excellent. My boyfriend asked me to make it again.

Anonymous, Colchester, VT

I agree that this recipe was delicious and worth the preparation time. The only drawback for me was that I used the make-ahead instructions, and after the second go-round in the oven the top came out a bit on the dry/leathery side. Next time, I think I'll just pop the assembled casserole in the fridge but save the cooking for the next day.

Anonymous, Weehawken, NJ

Could this be made with pumpkin?

Anonymous, Concord, NC

This recipe was a hit at a fall themed dinner party potluck that I attended. Everyone was very impressed. The top was a bit overcooked/leathery as well, but i think i can adjust that for next time.

Anonymous, San Francisco, CA

We had this tonight for dinner and it was excellent. Well worth the prep time. It was nice to make it ahead and then put it in the oven the next day.

Anonymous, Milwaukee, WI

Simply delicious! The flavors are subtle, yet sophisticated and elegant. I can't wait to serve this lasagna during the holidays.

Anonymous, Fort Myers, FL

Simply delicious! The flavors are subtle, yet sophisticated and elegant. I can't wait to serve this lasagna during the holidays.

Anonymous, Fort Myers, FL

I have made your lasagna, and found it missing enough flavor to make it a family requested favorite. I added white pepper, a bit of curry pwder, roasting the pine nuts in sesame oil and some basil the second time, but without avail.Perhaps subbing roasted spiced walnuts and adding carmelized onions w/ the leeks would boost things a bit.

Anonymous, Spokane, WA

A friend made this for a party and we all couldn't get enough. It was delicious. She reported it is time consuming, mostly to prepare the squash. But worth every minute!

Deb, Denver, CO

I made this dish last night for my neighbors. When it came out of the oven the dish was picture perfect. When I cut it to serve it there was a lot of liquid which I imagine was from the squash and was wondering if maybe that should have been sauteed first to extract the extra liquid. Also the dish was extremely bland and needs something to spice it up and give it that wow factor, maybe some sliced peppers mixed in with the squash and perhaps an addition of mushrooms and shredded chicken. I like the concept of the dish but I would like for it to have the WOW factor - ANY IDEAS?? HOW I can WOW THIS DISH UP?? I tasted it this morning cold and it was good with herb salt - it just seems to need something else. Please help because I would like to improve this dish.

Regina, Bonita Springs, FL

This is really good, and worth the significant amount of work it takes to make it. I usually use a food processor to slice the leeks (imprecise but fast) and grate the squash.

Katy, Brooklyn, NY

Seemed rather bland. I'm surprised it didn't call for garlic. My husband bought acorn squash instead of butternut squash, and I'm not sure how significant that substitution was, but could be significant. The pine nuts are a MUST--don't leave them out!

J.C., Olahe, KS

Worth the work.

Eileen, Boston, MA