Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 @@@@@ EatingWell Squash & Leek Lasagna - 6 pts 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) 1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. 2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water. 3. Melt butter in a Dutch oven over medium heat. Add leeks; 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 the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil. 5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions). Active Time: 1 hour Total Time: 2 3/4 hours Ease of preparation: Moderate NUTRITION INFORMATION: Per serving: 278 calories; 9 g fat (4 g sat, 2 g mono); 19 mg cholesterol; 37 g carbohydrate; 14 g protein; 6 g fiber; 464 mg sodium; 546 mg potassium. Nutrition bonus: Vitamin A (150% daily value), Calcium & Vitamin C (30% dv), Iron (15% dv). TIP: Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. MAKE AHEAD TIP: To make ahead: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more. Author: Weinstein, Bruce & Mark Scarbrough Source: EatingWell Warming Winter Casseroles Formatted by Chupa Babi in MC: 01.10.07 EatingWell Note: If lasagna is just a layered noodle casserole, there's no reason to stand on ceremony. Here's a vegetarian, autumnal version with butternut squash, leeks, pine nuts and Parmigiano- Reggiano. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 I'd love to make this.. But how much is 6pts 10 ounces of lasagna? Sorry scottish person here! Do we have a chart anywhere that converts american measurements to british ones and vice versa? Rebecca On Behalf Of Chupababi @@@@@ EatingWell Squash & Leek Lasagna - 6 pts 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) 1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. 2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water. 3. Melt butter in a Dutch oven over medium heat. Add leeks; 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 the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil. 5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions). Active Time: 1 hour Total Time: 2 3/4 hours Ease of preparation: Moderate NUTRITION INFORMATION: Per serving: 278 calories; 9 g fat (4 g sat, 2 g mono); 19 mg cholesterol; 37 g carbohydrate; 14 g protein; 6 g fiber; 464 mg sodium; 546 mg potassium. Nutrition bonus: Vitamin A (150% daily value), Calcium & Vitamin C (30% dv), Iron (15% dv). TIP: Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. MAKE AHEAD TIP: To make ahead: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350°F for 1 hour, then uncovered for 30 minutes more. Author: Weinstein, Bruce & Mark Scarbrough Source: EatingWell Warming Winter Casseroles Formatted by Chupa Babi in MC: 01.10.07 EatingWell Note: If lasagna is just a layered noodle casserole, there's no reason to stand on ceremony. Here's a vegetarian, autumnal version with butternut squash, leeks, pine nuts and Parmigiano- Reggiano. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 If you use Google you can ask it the question " what is 10 oz. and it will give you a conversion to grams (283.495231 . It also has the calculator which will help with different kinds of conversions Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 Hello fellow Scottish person! This is the conversion chart I use the most - I copied and pasted it into a word document so I didn't have to keep looking it up online. http://www.recipes4us.co.uk/us_cups_to_weight.htm And I also gave in and ended up buying a set of cup measures from Lakeland NAYY. Christie in Edinburgh , " Innes, Rebecca " <Rebecca.Innes wrote: > > I'd love to make this.. > > But how much is 6pts 10 ounces of lasagna? > > Sorry scottish person here! > > Do we have a chart anywhere that converts american measurements to british ones and vice versa? > > Rebecca > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2007 Report Share Posted January 11, 2007 Sorry, Rebecca. I forget our members are all over the globe! Its just a note to myself that this is a healthy recipe. I put CL in titles so I know the recipe comes from Cooking Light magazine, and is also healthy. With veg recipes, I so often end with more fat and calories than I want. These little notations let me know a recipe is healthy and probably low fat. Thanks to everyone for clearing up my notation mania! Quote Link to comment Share on other sites More sharing options...
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