Ingredients
- 10 oz. whole wheat lasagna noodles
- 2 Tbsp. unsalted butter
- 6 cups sliced leeks
- ½ cup flour
- 4 cups skim milk
- 1 tsp. thyme
- 1 tsp. salt
- ¾ tsp. nutmeg
- ½ tsp. pepper
- 2 med. butternut squash
- 6 oz. Parmigiano-Reggiano, grated
- ¼ cup toasted pine nuts
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 350ºF. Coat a 9"x13" baking dish with cooking spray.
- Bring a large pot of water to a boil. Cook noodles according to package instructions.
- Melt butter in a large, heavy-bottomed pan oven over medium heat. Add leeks and cook until softened (5-6 minutes). Stir flour into leeks and cook until nutty (1-2 minutes).
- Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling (8-10 minutes). Whisk in thyme, salt, nutmeg, and pepper. Remove from the heat.
- Grate the butternut squash in a food processor.
- Assemble lasagna in the prepared baking dish by layering noodles, sauce, squash, and cheese three times.
- Cover with foil and bake for 50 minutes. Uncover and bake until bubbling and lightly browned (30-45 minutes). Let stand 10 minutes before serving and serve topped with pine nuts.