Get ready to transform your dinner table with a mind-blowing lasagna that's about to become your new obsession! This Squash and Leek Lasagna isn't just another pasta dish – it's a culinary masterpiece that combines the creamy richness of ricotta, the sweet earthiness of butternut squash, and the delicate flavor of leeks in a show-stopping Italian-inspired creation. Perfect for those seeking a vegetarian main course that's both elegant and comforting, this recipe will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 80 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups butternut squash, diced
- 2 leeks, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Cook lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking, then set aside.
- In a large skillet, heat olive oil over medium heat. Sauté sliced leeks until they become soft and translucent, about 5-6 minutes.
- Add diced butternut squash to the skillet with leeks. Season with salt and pepper. Cook for 8-10 minutes until squash is tender but not mushy, stirring occasionally.
- In a mixing bowl, combine ricotta cheese with half of the Parmesan cheese. Season with salt and pepper, and mix well.
- Begin layering the lasagna: Spread a thin layer of olive oil on the bottom of the baking dish. Place three lasagna noodles as the first layer.
- Spread half of the ricotta mixture over the noodles. Top with half of the squash and leek mixture. Sprinkle with one-third of the mozzarella cheese.
- Repeat the layering process: noodles, remaining ricotta, remaining squash and leek mixture, and another third of mozzarella.
- Add the final layer of noodles. Top with remaining mozzarella and sprinkle the remaining Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 35 minutes. Then remove the foil and bake for an additional 15 minutes until cheese is golden and bubbly.
- Remove from oven and let the lasagna rest for 10-15 minutes before serving. This allows the layers to set and makes cutting easier.
- Slice into portions and serve hot. Optionally, garnish with fresh herbs like basil or thyme.
Tips
- Squash Selection: Choose a butternut squash that's firm and heavy for its size to ensure maximum flavor and sweetness.
- Leek Prep Hack: Clean leeks thoroughly by slicing them and soaking in cold water. The dirt will sink to the bottom, leaving you with perfectly clean leeks.
- Moisture Management: After cooking noodles, lay them flat on a clean kitchen towel to prevent sticking and absorb excess water.
- Cheese Pro Tip: For extra flavor, try mixing in some fresh herbs like thyme or sage into the ricotta mixture.
- Make-Ahead Magic: This lasagna can be assembled a day in advance and refrigerated. Just add 10-15 minutes to the baking time if cooking from cold.
- Resting is Crucial: Always let the lasagna rest for 10-15 minutes after baking. This helps the layers set and makes cutting much easier.
- Serving Suggestion: Pair with a crisp green salad and a light white wine for a complete meal that's sure to impress!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
