Squash Leek Lasagna

Ingredients

• 4 cups nonfat milk
• 1/2 teaspoon freshly ground pepper
• 10 ounces lasagna noodles, preferably whole-wheat
• 3/4 teaspoon freshly grated nutmeg
• 2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
• 2 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
• 4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
• 1/4 cup toasted pine nuts, (see Tip)

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