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Squash & Leek Lasagna recipes

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Ingredients:

  • 10 ounces lasagna noodles, preferably whole-wheat
  • 2 tablespoons unsalted butter
  • 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
  • 1/2 cup all-purpose flour
  • 4 cups nonfat milk
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon freshly ground pepper
  • 2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
  • 6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
  • 1/4 cup toasted pine nuts, (see Tip)

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