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Lasagna of Roasted Butternut Squash Recipe

Lasagna of Roasted Butternut Squash

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on March 11, 2012

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    A crowd pleaser for sure. What a great way to keep vegies in the diet! Served it untested to a crowd and it was gone before anything else.

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  • on December 27, 2011

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    I thought is just wonderful,making it again tonight. Tasty, interesting.

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  • on December 19, 2011

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    We like this very much. It doesn't take place of the classic Italian lasagna but it's definitely going on my "will make again" list. The carnivore in me wants to add some sausage to it next time. Also, I had about 5-6 of pasta sheets left. Maybe it's because I used a 3 lb squash and not a bigger one. So I would adjust the amount of pasta according to the size of the squash that I have at the moment.

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  • on November 11, 2011

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    Yum.

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  • on November 06, 2011

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    Wonderful! Everyone that ate it raved about it and wanted the recipe!

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  • on January 26, 2011

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    AMAZING. I read the comments, and was a little concerned that I might have too much sauce by following the recipe, but the exact opposite happened. I followed the recipe to a T... including the spice mix... and it was the PERFECT amount of everything. I almost didn't have enough sauce! I wonder if others put the sauce in each layer... just before the next layer of noodle... It smells like a deconstructed butternut squash ravioli. yum.

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  • on November 04, 2010

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    This is one of those rare online recipes that is actually good without adding a hundred things to it! There are a few minor changes you COULD make, but the first time I made this I made the exact recipe, minus the egg-I forgot them. I highly suggest buying the bake lasagna noodles, they are awesome and cut down on time & dishes. I also suggest buying pre-cubed squash because, lets face it, unless its laundry day who is home cooking for 3 hours? Might be good to add a touch more sage. I used nonfat ricotta, milk, and part skim mozz and it was rich without being too heavy. LOVE this recipe! Perfect with just a side salad for a great dinner. It was a hit at a friend's dinner party.

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  • on September 18, 2010

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    Not worth the time and expense - bland with peculiar seasoning notes. The white sauce tasted like paste and overpowered the cheese. I just don't think this dish works.

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  • on February 16, 2010

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    I was hesitant to try this due to the extreme ratings of either awful or fabulous. I took one reviewer's advice and added hot turkey sausage to the ricotta mixture. It was AMAZING. I took this to a dinner party, and then the leftovers to work, and everyone wanted the recipe. This is a keeper and feeds about 20 people! Well worth the effort!

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  • on January 26, 2010

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    I loved that combination of fennel and cinnemom. Thank you Michael !

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