• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

A bright salad of crisp lettuces and an assertive vinaigrette is the ideal accompaniment for this rich vegetarian gratin.

• 3 tablespoons unsalted butter, plus more for dish
• 2 medium leeks, sliced into thin rounds, well washed (2 1/2 cups)
• Kosher salt and freshly ground pepper
• 1/2 cup dry vermouth
• 1/3 cup panko breadcrumbs
• 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds
• 1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices
• 1 1/3 cups low-sodium vegetable broth, such as Swanson
• 1/3 cup heavy cream
• Salad greens, such as romaine and endive, for serving

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