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Squash & Leek Lasagna

Squash & Leek Lasagna
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WebMD Recipe from

Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but we recommend Parmigiano-Reggiano for its superior flavor.

Prep: 60 | Total Time: 165
  • 10 ounces
    lasagna noodles, preferably whole-wheat
  • 2 tablespoons
    unsalted butter
  • 4 large
    leeks, or 5 medium; 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
  • 3/4 teaspoon
    nutmeg, freshly grated
  • 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
  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
  3. Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
  4. 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 cheese, 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 remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
  5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).
Nutritional Information

Makes: 12 servings
  • Calories277
  • Fat9 g
    • Saturated fat4 g
  • Cholesterol19 mg
  • Carbohydrates37 g
    • Dietary fiber6 g
  • Protein14 g
  • Sodium464 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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