Squash Leek Lasagna
Indulge in the comforting flavors of fall with this creamy and golden Squash Leek Lasagna, a delightful twist on the classic Italian favorite. Layered with sweet roasted butternut squash, caramelized leeks, and a luscious homemade béchamel sauce infused with nutmeg, this vegetarian lasagna is as rich in flavor as it is in texture. The combination of ricotta, parmesan, and mozzarella cheeses creates a melty, savory filling, while no-boil lasagna noodles make assembly a breeze. Perfectly balanced with fresh thyme and an optional parsley garnish, this dish is ideal for holiday gatherings or cozy weeknight dinners. Ready in just 90 minutes and serving six, this hearty, make-ahead meal is a crowd-pleasing centerpiece sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups, diced butternut squash
- 2 large, white and light green parts only, sliced leeks
- 3 tablespoons olive oil
- 3 cloves, minced garlic
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups, warm milk
- 0.25 teaspoons nutmeg
- 2 teaspoons (divided) salt
- 1 teaspoon black pepper
- 9 no-boil sheets lasagna noodles
- 1.5 cups ricotta cheese
- 0.75 cups, grated parmesan cheese
- 2 cups, shredded mozzarella cheese
- 1 tablespoon, chopped fresh thyme
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Spread the diced butternut squash onto a baking sheet and drizzle with 1 tablespoon of olive oil, 1 teaspoon of salt, and a pinch of black pepper. Toss to coat evenly and roast for 20-25 minutes until soft and slightly caramelized.
While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 more minute. Remove from heat and set aside.
Create the bechamel sauce by melting the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a paste. Gradually whisk in the warm milk, ensuring no lumps form. Cook, whisking often, until the sauce thickens, about 5-7 minutes. Stir in the nutmeg, 1 teaspoon of salt, and black pepper. Remove from heat.
Lower the oven temperature to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Assemble the lasagna. Spread a thin layer of bechamel sauce on the bottom of the baking dish. Add a layer of lasagna noodles, followed by a layer of roasted squash, sautéed leeks, dollops of ricotta, a sprinkle of parmesan, and a drizzle of bechamel sauce. Repeat the layers twice more, finishing with a final layer of noodles, the remaining bechamel sauce, and shredded mozzarella on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
4931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 7532 mg | 327% | |
| Total Carbohydrate | 559.0 g | 203% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 78.8 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 5152 mg | 396% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4589 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
