The squash is grated and the leeks are sautéed and then layered with a creamy white sauce and whole wheat pasta for a dish that will revolutionize pasta night in your house.
Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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
Directions
- 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.
Nutrition Facts
12 servings per container
Serving Size 326 g
| Amount per serving | ||
|---|---|---|
| Calories | 320 | |
| % Daily Value* | ||
| Total Fat 9g | 11% | |
| Saturated Fat 4g | 19% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.5g | ||
| Monounsaturated Fat 2g | ||
| Cholesterol 19mg | 6% | |
| Sodium 500mg | 22% | |
| Total Carbohydrate 52g | 19% | |
| Dietary Fiber 6.5g | 23% | |
| Total Sugars 10g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 36g | ||
| Protein 13g | ||
| Vitamin D 1.1mcg | 6% | |
| Calcium 331mg | 25% | |
| Iron 3.5mg | 20% | |
| Potassium 895mg | 20% | |
| Vitamin A 944.1mcg | 100% | |
| Vitamin C 37.2mg | 40% | |
| Vitamin E 3.1mg | 20% | |
| Vitamin K 27mcg | 25% | |
| Thiamin 0.4mg | 30% | |
| Riboflavin 0.3mg | 25% | |
| Niacin 6.6mg | 40% | |
| Vitamin B6 0.5mg | 25% | |
| Folate 107.2mcg | 27% | |
| Vitamin B12 0.6mcg | 25% | |
| Biotin 3mcg | 10% | |
| Chloride 366.9mg | 15% | |
| Pantothenate 1.3mg | 25% | |
| Phosphorus 340.8mg | 25% | |
| Iodine 18.8mcg | 15% | |
| Magnesium 116.8mg | 30% | |
| Zinc 2.2mg | 20% | |
| Selenium 28.8mcg | 50% | |
| Copper 0.3mg | 40% | |
| Manganese 1.6mg | 70% | |
| Chromium 0.1mcg | 0% | |
| Molybdenum 12.9mcg | 30% | |
* The % Daily Value (DV) 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.
Ingredients
Butternut Squash, Skim Milk, Leeks, Whole Wheat Lasagna (durum Whole Wheat Semolina, Niacin, Folic Acid, Ferrous Sulphate (iron), Riboflavin, Thiamine Mononitrate), Parmesan Cheese ((pasteurized Part-skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Potassium Sorbate To Protect Flavor), Enriched All Purpose Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Pine Nuts, Butter (sweet Cream), Salt, Ground Nutmeg, Thyme, Black Pepper.
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