Leek and butternut squash lasagna

Make this lasagna with squash for a substantial vegetarian meal

by Andrea Fulmek

For a vegetarian alternative to the typical meat and cheese lasagna, make this variation with a béchamel sauce, squash and aromatics like garlic and leeks. 

2 tbsp butter
2 cloves garlic, minced
4 large leeks, trimmed, cleaned and thinly sliced
1/2 cup all-purpose flour
4 cups milk
1 tsp dried thyme
1 tsp salt
1/2 tsp ground black pepper
3/4 tsp ground nutmeg
9 lasagna noodles, cooked
2 medium butternut squash, peeled, halved, seeded and grated
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shredded

Preheat oven to 350°F and prepare a 9 x 13 inch baking dish.

In a medium saucepan over medium heat, melt butter and add minced garlic and sliced leeks. Cook for approximately 6 minutes, or until the leeks soften.

Sprinkle flour over the leeks, and stir to combine into a loose paste. Slowly whisk in milk until the mixture is thick and bubbling, approximately 7-8 minutes.

Whisk in thyme, salt, pepper and nutmeg. Remove from heat.

To assemble lasagna, layer the noodles, sauce, squash and cheeses (in this order) in the prepared baking dish.

Cover with a sheet of parchment paper and then a sheet of foil over the parchment paper, and bake in oven for 50 minutes.

Uncover and bake for an additional 30-45 minutes until lightly browned.

Let stand for 10 minutes before serving.

Yield:
Serves 6-8
Prep Time:
15 minutes
Cook Time:
1 hour and 45 minutes

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