Lasagna of Roasted Butternut Squash

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Great recipe. I have made it exactly as the recipe calls for and I've made it differently for those with "texture" issues. I just kept the squash in chunks and put the fennel cinnamon blend on it after it was roasted and used it as it's own layer. I think I actually prefer the squash in chunks - there is kind of a caramelized flavor it gets during roasting that is lost after you puree it with the cheese.

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I have made this so many times! fabulous!! Can change around added layer of kale for color and vitamins still fabulous.

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I adapted the recipe to include a wild mushroom bechamel, a little extra sage and some gruyere/mozarella/parmesan combination. The reviews were incredible, and was asked to make it again for a party.

Definately cut the bechamel in half or you will be swimming in it.

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Yummy recipe, thanks! However, when the squash ends up pureed anyway, don't waste time peeling and dicing it. Just slice in half, put face down in 1/4" water, bake at 375 for 45-60 min, then scoop out of the shell. You can even do this 1 or 2 days ahead. When squash is in season and on sale, I fill my oven with these, then scoop and freeze in 2 cup portions to make soups, sauces, lasagna, etc.

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This is delicious!! It's a little time-consuming to make it but WELL WORTH it! Thanks Michael! This is a keeper!

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This makes a perfect entree or as a side for a holiday dinner and is very delicious. It does take some time to prepare all at once, but roasting the squash ahead of time helps. I also used the no boil lasagna noodle as suggested by another reviewer and used a pastry bag or large zip lock (also suggested to spread the squash/ricoota mixture.
I added some ground italian sausage to the layers of squash and this added a wonderful savory element and balanced out the sweetness. I browned the sausage first and drained to avoid extra grease/fat in the dish.
Do not hesitate to make this. Take time to read the positive reviews for tips.

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Save yourself the effort. Do not try this recipe...

I tried this recipe because I wanted to do something different from a traditional
meat lasagna. During preparation my wife and children kept telling me the smell was more like dessert than dinner, but I persisted. After several hours of effort, my family and I dove into this dish and came up with the same disgusted and perplexed looks. The pasty squash layer tastes like sweet potato or pumpkin pie, but then you have the savory bechamel sauce, which belongs on another dish entirely. And the texture is mushy the whole way through... NOT GOOD.

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Made this for friends and all thought it was a taste of heaven. Fresh grated nutmeg makes a big difference, don't skimp. Did find a bit time consuming, may buy precut squash next time. Also, it serves a lot. I cut it in half and still it would feed 6. Will do this one again.

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This is a great dish. The squash is a classic Italian dish in itself that I have always adored. Michael Chiarello is brilliant in his adaptations of classic dishes with his progressive flare. Most people who do this loose the plot but not Chiarello. This Lasagna is top notch but if your idea of lasagna is Olive Garden or out of a box this is not for you. If you would like to try a classic Italian squash as part of a wonderful spin on Lasagna give it a go.

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Weird, smells like pumpkin pie and looks like lasagna. Too much cinammon and nutmeg. Next time make the sauce and put spinach instead of squash into the lasagna.

The roasted squash would make a nice side dish by itself.