Foodie Friday - Creamy Butternut Squash Lasagna
Usually the word “creamy” in the title of a recipe suggest it’s not going to be healthy. However, our meatless creamy squash lasagna, with less butter and cheese, still hits the healthy mark.
1 - 10 ounce box whole-wheat lasagna noodles
2 tablespoons unsalted butter
4 medium leeks, pale green and white parts only, thinly sliced and rinsed thoroughly
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
6 ounces fresh Parmesan cheese, grated
1/4 cup toasted pine nuts
Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to boil. Cook noodles according to package directions. Drain; return noodles to the pot and cover with cool water to prevent sticking.
Melt butter in a large pot over medium heat. Add leeks; cook, stirring often until softened, about 6 minutes. Sprinkle flour over the leeks and continue cooking, stirring constantly, for 2 minutes. Add milk and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Add thyme, salt, nutmeg and pepper. Remove from the heat.
Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash and one-third of the cheese. Then layer half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash and half the remaining cheese. For the last layer, top with the remaining noodles, the remaining sauce and the remaining cheese.
Loosely cover with foil and bake for 50 minutes. Remove the foil and continue baking until bubbling and lightly browned, another 30 to 45 minutes.
Per serving: 277 calories, 9 g fat, 4 g saturated fat, 66 mg cholesterol, 464 mg sodium, 11 g carbs and 14 g protein.