Healthy Harvest Lasagna With Leeks And Squash

10 oz lasagna noodles
1 medium (2 lb) butternut squash, peeled, cut in half lengthwise and seeds removed
2 Tbsp unsalted butter
5 medium leeks, cleaned and sliced
1/2 cup all-purpose flour
4 cups milk
1 tsp dried thyme
1 tsp salt
3/4 tsp freshly grated nutmeg
1/2 tsp ground black pepper
6 oz grated Parmigiano-Reggiano cheese
1/4 cup toasted pine nuts

Preheat oven to 350 degrees. Coat a 9x13 baking dish with non-stick cooking oil.
Bring a large pot of water to a boil, turn off heat, and set noodles in the pot.
Grate the seeded butternut squash into a bowl, using the largest holes on box grater.
Melt unsalted butter in a Dutch oven over medium heat and add leeks, cooking until softened, about 5 minutes, stirring often.
Sprinkle in flour to Dutch oven and stir together with leeks, continuing to cook for about 1 to 3 minutes or until flour begins to turn yellow.
Start pouring in the milk, whisking while you add it, cooking until mixture thickens, about 5 to 7minutes.
Continue to whisk and add the thyme, salt, nutmeg, and pepper, then remove from the heat.
Put together the lasagna in the prepared baking dish by layering in this order:
1/3 noodles, 1/3 sauce, 1/2 squash, 1/3 cheese
1/2 remaining noodles, 1/2 remaining sauce, all pine nuts, all remaining squash, 1/2 remaining cheese
all remaining noodles, all remaining sauce, all remaining cheese.
Cover with parchment paper then foil, and bake the lasagna covered for 45 to 50 minutes.
Uncover and bake for another 30 to 40 minutes or until bubbling and lightly browned.
Let stand for 8 to 10 minutes before cutting and serving.