Pumpkin and leek winter lasagna

Instructions

1. Preheat oven to 180°C. Coat a 25x35 cm baking dish with cooking spray.
2. Bring a large pot of water to a boil. Cook lasagna sheets for 4-5 minutes. Drain and return the sheets to the pot and cover with cool water.
3. Melt butter in a pan over medium heat. Add leeks and cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks, stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
4. Assemble lasagna in the prepared baking dish by layering one-third of sheets, one-third of the sauce, half the squash, one-third of the cheese, half the remaining sheets, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining sheets, all the remaining sauce and all the remaining cheese. Cover with foil.
5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 10 minutes more. Let stand for 10 minutes before serving.

• Servings : 12
• Ready in : 80 Minutes
• Course : Main courses
• Recipe Type : beef, Pizza, Pasta, Spagetty, Quiches, recipes for winter
• Ingredient : Butter, Flour, Ground black pepper, Lasagna sheets, Leek, Milk, Nutmeg, Parmesan cheese, Pepper, Pine nuts, Pumpkin, Salt, Thyme