We’re Taking Lasagna to a Whole New Level

12-22-squash-and-leeks-lasagna

Everybody loves lasagna. Whether it’s veggie, meat filled, or stuffed with eggplant, you know you’re getting the delicious combination of tomato sauce, cheese, and pasta.

We decided to try a variation of lasagna to keep it healthy and energizing. This is a recipe we highly recommend.

Squash and Leek Lasagna

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

Instructions

  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.

And the result is pure deliciousness! Not only does the squash and leeks provide an excellent source of antioxidants and healthy carbs, it is a nice change of pace form the salty meats we normally stuff out lasagna with.

Enjoy!


Stay Koko Fit (and full)

Mary Obana
President & Co-Founder, Koko FitClub


*We are not certified nutritionists and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Recipes listed are suggestions and not recommendations. You are ultimately responsible for all decisions pertaining to your health, in regards to diet, allergy awareness, and food preparations.*

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