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.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2006


Recipe Summary

2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • 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.

  • 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.

  • 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.

  • 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).


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.

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

Nutrition Facts

275 calories; protein 12.6g; carbohydrates 38.2g; dietary fiber 6.6g; sugars 7.2g; fat 8.8g; saturated fat 3.6g; cholesterol 18.9mg; vitamin a iu 8337IU; vitamin c 13.9mg; folate 38mcg; calcium 273mg; iron 2.5mg; magnesium 50.3mg; potassium 515.8mg; sodium 495.5mg; thiamin 0.3mg.

Reviews (9)

Read More Reviews
24 Ratings
  • 5 star values: 4
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
Quite simply one of the most delicious recipes ever. A huge favorite with non-healthy picky and healthy eaters alike. It's absolutely wonderful. Read More
Rating: 4 stars
This is a great recipe I've made this many times since the recipe was printed in 2006 and I'm going to make it this weekend. Yes it's labor intensive. Have you met a lasagne that wasn't? But it is delicious I even like it cold for breakfast. Definitely use the food processor for the squash and cheese don't forget the S&P. Read More
Rating: 4 stars
This is pretty yummy! Grating the squash was time consuming but that is okay. Unlike other reviewers I thought the spices flavor the dish well. I can really taste the nutmeg and thyme in each bite. I did add more cheese and pine nuts than the recipe called for. I will make again when I feel like grating all of that squash. Read More
Rating: 2 stars
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 coworker Read More
Rating: 5 stars
As other reviewers suggested adding more spices I followed and doubled spices as well as added 2 cloves of garlic 2 tsp of pepper and more parmesan reggiano. The result was a completely delicious dish that will become a fall staple. Also to save time and energy/frustration on this recipe soak your noodles in hot water while preparing the rue instead of boiling them. Read More
Rating: 5 stars
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. Read More
Rating: 1 stars
Bland and a lot of work 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! Cons: Too much work. Read More
Rating: 4 stars
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! Read More
Rating: 4 stars
Very tasty! Loved finding a new way to use butternut squash besides roasting or using in soups. Thanks! Read More