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Squash White Lasagna
Ingredients:
- (10 oz.) whole-wheat lasagna noodles
- (2 Tbsp.) unsalted butter
- (4 large) leeks, pale green and white parts only, thinly sliced and washed
- (1/2 cup) all-purpose flour
- (4 cups) nonfat milk
- (1 tsp.) dried thyme
- (1 tsp.) salt
- (3/4 tsp.) freshly grated nutmeg
- (1/2 tsp.) freshly ground pepper
- (2) butternut squash, peeled, halved, seeded and grated (2 lbs. each)
- (6 oz.) Parmigiano-Reggiano, grated
- (1/4 cup) pine nuts, toasted
Preparation Time
About 1 hour
Cook Time
About 1 hr 35 minutes
Instructions
- 1Preheat oven to 350°F. Spray a 9x13 in. baking dish with cooking spray.
- 2Fill a large pot with 3 quarts water and place over High heat. When boiling, add noodles and cook 2 minutes less than cooking time on package. Drain, place back in pot, cover with cold water and set aside.
- 3Place a Dutch oven over medium heat. Add butter. When melted, add leeks and cook 6 minutes, stirring frequently. Stir in flour and cook another 2 minutes.
- 4While whisking, add milk and continue to whisk for 8-10 minutes, until thick. Add thyme, salt, nutmeg and pepper, whisk to combine and set aside off heat.
- 5In baking dish, layer 1/3 noodles, 1/3 sauce, 1/2 squash and 1/3 cheese. Top with 1/2 noodles, 1/2 sauce, pine nuts, squash, 1/2 cheese, noodles, sauce and cheese
again.
- 6Cover with a sheet of parchment paper and a sheet of foil.
- 7Bake 50 minutes, then uncover and bake another 30-45 minutes, or until lightly browned. Let cool 10 minutes and serve.
Nutritional Information
Serving Size: 1/12 of lasagna
Amount Per Serving:
- Calories 277
- Total Fat 9 g
- Total Carbohydrate 37 g
- Protein 14 g
- Cholesterol 19 mg
- Sodium 464 mg
- Fiber 6 g
Additional Information
Recipe Category: Dinner
Recipe Subcategory: Pastas and Pizzas
Recipe Ethnicity: N/A
Dietetic Info:
- Glycemic Index:
- Gluten Free: No
Vegetarian/Allergen Info: Contains Dairy, Peanuts
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
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Recipe