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Squash & Leek Lasagna

1 fave
Nutrition per serving    (USDA % daily values)
CAL
255
FAT
29%
CHOL
18%
SOD
31%

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Ingredients for 12 servings

4 cups nonfat milk

1/2 teaspoon freshly ground pepper

10 ounces lasagna noodles, preferably whole-wheat

3/4 teaspoon freshly grated nutmeg

2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater

2 tablespoons unsalted butter

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon dried thyme

6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater

4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)

1/4 cup toasted pine nuts, (see Tip)

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