Guest Post: Squash and Leek Lasagna

Today's guest post is brought to you by my parents-in-law, both delightful cooks and all-around wonderful people. My mother-in-law, Elisabeth, made this lasagna for Christmas and we loved it. It incorporates shredded squash, something you don't see very often, but works wonderfully here. The shredded squash is bright and fresh, with a nice bite to it that pairs beautifully with the pine nuts.


Photo by brother-in-law, Stuart.

Bob (husband and great cook) found this recipe for a Squash and Leek Lasagna, it looked delicious, so we made it a few times and liked it very much. When my sister asked for a vegetarian entree to serve on Christmas, I decided to make this and brought the ingredients with me to Wisconsin, well, most of them. The one thing I did not have enough of was the cheese, so on Christmas Eve morning we set out to find some Parmigiano-Reggiano. After trying two local grocery stores and not finding any, we settled for shredded Parmesan to make up the difference. I also substituted already grated nutmeg for the 'freshly grated' and decided to prepare the Lasagna the day before and refrigerate it over night. This concerned me a little, because I was not sure how it would hold up to sitting for 24 hours before being baked, but it made cooking on Christmas Day much easier and the lasagna turned out well.