Autumn Harvest Squash & Leek Lasagna
Indulge in the comforting flavors of fall with this delightful Autumn Harvest Squash & Leek Lasagna. Perfectly layered with tender roasted butternut squash, creamy leeks, and rich cheeses, this dish is a celebration of seasonal ingredients. Whether you're looking to impress non-healthy eaters, satisfy picky palates, or enjoy a nutritious meal, this lasagna caters to all. Its combination of savory and sweet flavors makes it an ideal centerpiece for Thanksgiving, Christmas, or any holiday gathering. Enjoy the warmth and richness of this wholesome dish that promises to be a favorite at your dining table!
N/A
Servings
292
Calories
13
Ingredients
Ingredients
Lasagna noodles
10 ounces (whole-wheat recommended)
Unsalted butter
2 tablespoons (melted)
Leeks
4 large (or 5 medium) (thinly sliced, pale green and white parts only, washed thoroughly)
All-purpose flour
1/2 cup (for thickening sauce)
Low-fat milk
4 cups (or whole milk based on preference)
Dried thyme
1 teaspoon (for flavoring)
Salt
1 teaspoon (to taste)
Freshly grated nutmeg
3/4 teaspoon (for flavoring)
Fresh ground pepper
1/2 teaspoon (to taste)
Butternut squash
2 (2 lb each) (peeled, halved, seeded, and grated)
Parmigiano-Reggiano cheese
6 ounces (grated)
Low-fat mozzarella cheese
4 ounces (shredded (optional))
Toasted pine nuts
1/4 cup (for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spray a 9-by-13-inch baking dish with cooking spray to prevent sticking.
3
In a large pot, bring water to a boil. Add the lasagna noodles and cook until slightly under-done (about 2 minutes less than package instructions). Drain and place the noodles back in the pot, covering them with cool water to keep them from sticking.
4
Melt the unsalted butter in a Dutch oven or large skillet over medium heat. Add the sliced leeks and sauté, stirring frequently, until softened and fragrant (about 6 minutes).
5
Sprinkle the all-purpose flour over the leeks and stir well to combine. Continue stirring for an additional 2 minutes to cook out the raw flour taste.
6
Gradually whisk in the low-fat milk, stirring constantly to avoid lumps. Cook for 8 to 10 minutes until the mixture thickens and starts to bubble.
7
Add the dried thyme, salt, grated nutmeg, and freshly ground pepper to the sauce mixture, stirring to combine. Remove the skillet from heat.
8
Now assemble your lasagna in the prepared baking dish: Start with one-third of the noodles at the bottom, then layer one-third of the leek sauce, half of the grated squash, and one-third of the Parmigiano-Reggiano cheese. Repeat this with half of the remaining noodles, half of the remaining sauce, all of the pine nuts, the remaining squash, and half of the remaining cheese. Top with the final layer of noodles, the remaining sauce, and the remaining cheese.
9
Cover the dish tightly with parchment paper and then with aluminum foil.
10
Bake for 50 minutes. Remove the foil and parchment, then bake for an additional 30 to 45 minutes until the lasagna is bubbling and the top is lightly browned.
11
Let the lasagna stand for 10 minutes before slicing and serving.
Nutrition Information
12g
Fat
6.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Harvest Squash & Leek Lasagna?
It is a seasonal vegetarian lasagna featuring roasted butternut squash, creamy leeks, and a blend of Parmigiano-Reggiano and mozzarella cheeses.
Is this recipe suitable for vegetarians?
Yes, the recipe consists of vegetables, pasta, dairy, and nuts, making it a vegetarian-friendly meal.
How many calories are in a serving of this lasagna?
Each serving contains approximately 292 calories.
What kind of noodles should I use?
The recipe calls for 10 ounces of lasagna noodles, with whole-wheat noodles being the recommended choice for added nutrition.
How should I prepare the leeks for this recipe?
Thinly slice the pale green and white parts only, then wash them thoroughly before sautéing.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking the lasagna.
What size baking dish is required?
A standard 9-by-13-inch baking dish should be used.
How do I prevent the noodles from sticking together?
After boiling and draining, place the noodles back in the pot and cover them with cool water.
Why should I under-cook the lasagna noodles?
Boil them for about 2 minutes less than the package instructions so they finish cooking in the oven without becoming mushy.
What is the purpose of the all-purpose flour in the recipe?
The flour is used to thicken the milk and leek mixture into a creamy sauce.
How much milk is needed for the sauce?
The recipe requires 4 cups of low-fat or whole milk.
What spices are used to flavor the leek sauce?
The sauce is seasoned with dried thyme, salt, freshly grated nutmeg, and freshly ground pepper.
How do I prepare the butternut squash?
The squash should be peeled, halved, seeded, and then grated.
How many pounds of squash are needed?
You will need two butternut squashes, each weighing approximately 2 pounds.
What kind of cheese is used in the layers?
The recipe uses 6 ounces of grated Parmigiano-Reggiano and 4 ounces of optional shredded low-fat mozzarella.
Are there nuts in this recipe?
Yes, 1/4 cup of toasted pine nuts is used as a garnish and added texture within the layers.
How should the lasagna be covered while baking?
Cover the dish tightly with a layer of parchment paper first, followed by a layer of aluminum foil.
How long does the lasagna bake while covered?
The lasagna should bake covered for 50 minutes.
How long does the lasagna bake after removing the foil?
Bake it uncovered for an additional 30 to 45 minutes until bubbling and browned.
Why should I let the lasagna stand before serving?
Letting it stand for 10 minutes allows the layers to set, making it much easier to slice and serve.
Is this recipe good for holiday gatherings?
Yes, it is specifically recommended as a centerpiece for Thanksgiving, Christmas, or any holiday meal.
How much protein is in this dish?
Each serving provides about 6.7 grams of protein.
What is the fat content of this lasagna?
There are 12 grams of fat per serving.
Can I use whole milk instead of low-fat milk?
Yes, you can use either low-fat or whole milk based on your personal preference.
What part of the leek is edible for this recipe?
Only the pale green and white parts of the leek should be used.
How long do I sauté the leeks?
Sauté them in butter for about 6 minutes until they are softened and fragrant.
Is mozzarella cheese mandatory?
No, the low-fat mozzarella cheese is listed as an optional ingredient.
What are the primary flavors of this dish?
The dish offers a combination of savory and sweet fall flavors from the squash, leeks, and nutmeg.
Does this recipe cater to picky eaters?
Yes, it is designed to satisfy picky palates and impress non-healthy eaters with its rich and comforting flavor.
How many teaspoons of nutmeg are used?
The recipe calls for 3/4 teaspoon of freshly grated nutmeg.