Squash Leek Lasagna

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A huge favorite with non-healthy, picky, and healthy eaters alike. A wonderful combination of fall flavors that will delight your tastebuds! Adapted from eating well magazine 2006. This would made a great thanksgiving or christmas main dish-or any holiday!!

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Steps

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Preheat oven to 350f.

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Coat a 9-by-13-inch baking dish with cooking spray.

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Bring a large pot of water to a boil.

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Cook noodles until not quite al dente , about 2 minutes less than the package directions.

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Drain.

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Return the noodles to the pot and cover with cool water.

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Melt butter in a dutch oven or large skillet over medium heat.

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Add leeks.

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Cook , stirring often , until softened , about 6 minutes.

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Sprinkle flour over the leeks.

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Stir well.

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Cook , stirring constantly , for 2 minutes.

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Whisk in milk in a slow stream and cook , whisking constantly , until thick and bubbling , 8 to 10 minutes.

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Whisk in thyme , salt , nutmeg and pepper.

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Remove from the heat.

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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 cheeses , 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 remai.

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Ingredients

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lasagna noodles, unsalted butter, leeks, all-purpose flour, low-fat milk, dried thyme, salt, nutmeg, fresh ground pepper, butternut squash, parmigiano-reggiano cheese, lowfat mozzarella cheese, pine nuts