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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, (see Tip)

Description

Grated Butternut Squash, Pine Nuts And Sauteed Leeks In A Creamy White Sauce Are Layered With Sheets Of Whole-wheat Pasta For This Wintery Variation On A Vegetable Lasagna. Any Parmesan Cheese Can Be Used In This Casserole, But We Recommend Parmigiano-Reg

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