Ingredients

Servings: 12
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
1 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

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