{"id":2147,"date":"2019-03-24T13:00:28","date_gmt":"2019-03-24T16:00:28","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2147"},"modified":"2019-03-17T14:25:32","modified_gmt":"2019-03-17T17:25:32","slug":"squash-and-leek-lasagna","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/03\/24\/squash-and-leek-lasagna\/","title":{"rendered":"Squash and Leek Lasagna"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div class=\"rd_col1\">10 ounces lasagna noodles, preferably whole-wheat<\/div>\n<div class=\"rd_col1\">2 tablespoons unsalted butter<\/div>\n<div class=\"rd_col1\">4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)<\/div>\n<div class=\"rd_col1\">\u00bd cup all-purpose flour<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div class=\"promotion-div-content-actionUrl\">4 cups nonfat milk<\/div>\n<div class=\"promotion-div-content-actionUrl\">1 teaspoon dried thyme<\/div>\n<div class=\"promotion-div-content-actionUrl\">1 teaspoon salt<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc1\" class=\"clearfix\">\n<div class=\"promotion-div-content-actionUrl\">\u00be teaspoon freshly grated nutmeg<\/div>\n<div class=\"promotion-div-content-actionUrl\">\u00bd teaspoon freshly ground pepper<\/div>\n<div class=\"promotion-div-content-actionUrl\">2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater<\/div>\n<div class=\"promotion-div-content-actionUrl\">6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater<\/div>\n<div class=\"promotion-div-content-actionUrl\">\u00bc cup toasted pine nuts<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 350\u00b0F. Coat a 9-by-13-inch baking dish with cooking spray.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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).<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/4092133.jpg\" alt=\"Squash &amp; Leek Lasagna\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 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) \u00bd cup all-purpose flour 4 cups nonfat milk 1 teaspoon dried thyme 1 teaspoon salt \u00be teaspoon freshly grated nutmeg \u00bd teaspoon freshly ground [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2147","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2147"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2147\/revisions"}],"predecessor-version":[{"id":2148,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2147\/revisions\/2148"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}