Squash & Leek Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat oil and sauté the leeks until softened.
• STEP 3.In a separate bowl, combine the roasted squash, sautéed leeks, ricotta cheese, Parmesan cheese, and nutmeg.
• STEP 4.In a baking dish, layer lasagna noodles, the squash mixture, and the cheese sauce. Repeat the layers.
• STEP 5.Bake the lasagna for 30-35 minutes, or until golden and bubbly.
• STEP 6.Let the lasagna cool for a few minutes before serving.

Cooking Tips

• You can use any type of squash you prefer, such as butternut or acorn squash.
• Make sure to fully cook the lasagna noodles before layering them in the dish.
• Feel free to add some spinach or kale for extra greens.

Storage and Serving

• Leftover lasagna can be stored in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or in a preheated oven.
• Serve with a side salad or garlic bread for a complete meal.