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EatingWell
Squash & Leek Lasagna
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.

Ingredients
Directions
Tips
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.
Tips
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
Per Serving:
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.
Exchanges:
2 starch, 1 vegetable, 1 high-fat meat
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