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Butternut Squash and Pork Lasagna Recipe

Butternut Squash and Pork Lasagna

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Average Rating:

Total Reviews: 28

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  • on April 28, 2013

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    This is killer. How dare any of you complain about the time. Any great lasagna will take some time. This recipe is not a Rock Star.... it's a Rock LEGEND!

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  • on February 18, 2013

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    Yes, it was a lot of work. (One reason why I have not attempted too many of Anne's recipes. And yes, it was worth every minute of prep time! All the various levels of flavor make for a divine dish! The only alteration I made was to add a beaten egg and some chopped fresh parsley to the ricotta; I also threw some shredded mozzarella in between the layers for good measure. When all was said and done, I wound up with one deep 13x9 baking pan of lasagna and one 9x9 inch pan of "extra" which I kept in the fridge and baked off a day or two later. As a sufferer of celiac who must adhere to a gluten-free diet, I was in tears when I first tasted it. Heavenly!

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  • on January 29, 2013

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    YUM YUM YUM!!!! Lots of work - took hours to prepare - but sooooooo worth it! I made it because I got a mandolin for Christmas and wanted to give it a try. Very useful tool for making the "noodles". Next time I'll make it over the course of a few days. Sauce and prep work on one day, assemble and bake another day... and maybe even put away and reheat and eat the third day.

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  • on January 21, 2013

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    Wow, what a hit! When I was making it, I told myself never again. And then I ate it, and am ready to do it again I really struggled with the squash and my mandoline, but next time, I'm going to try either a knive or food processor slicing blade. And the ragu is amazing! We had it over pasta the first night. We're not gluten free, we just love Italian, butternut squash, and Chef Anne! I did use frozen spinach, it worked great for me. Had baby bella mushrooms and they added a lot of flavor, but the ragu and ricotta stole the show!

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  • on January 20, 2013

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    Anne, you da bomb. I made the full recipe for my wife and myself. We finished about 20%, lol. My dtr and her gluten free husband, and my mostly vegetarian grandson are coming to visit in about 3 weeks, so I'm hoping the rest freezes well for them. I made parts of this over 3 days, but it was well worth the effort. You should have been this year's Iron Chef , Btb, sts.

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  • on January 19, 2013

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    Amazing! Anne might just need to be knighted or sainted or something. Made it with the help of a couple people to cut down on time and we changed a few things up. Instead of canned tomato paste/pureed tomatoes for the ragu, we used leftover sauce from Anne's Lamb shank recipe (which is also amazing. Just search "lamb shank" here on the food network site and click on the first link for Anne's recipe. With the developed flavors in that sauce, we only reduced the ragu once, also partly to speed up the process. Even so, we all agreed the ragu could have been eaten alone with a spoon. We also didn't do a full batch and somewhat randomly cut down on some ingredients- only used one large butternut squash (there were extras when layered in a 9x9 pan, less garlic, spinach, and mushrooms. Overall, absolutely amazing, I highly recommend this recipe!

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  • on January 06, 2013

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    Made this for my family and it was a hit. I would however like to warn that it does take a looooong time to make. I would suggest making the sauce the week before (make double !! and freezing it and then making the lasagna the follow weekend. It took me all afternoon to make this bad boy! I also followed others suggestions and make and cook it day 1 and reheat the next day. The flavors were great. I did only need 2 large squash and had much left over which I plan to use to make soup.

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  • on January 06, 2013

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    Outstanding. I made half squash and half zucchini...trying to decide which I like best. Pre prep the Ragu on a weekend when you have lots of time (football is over soon. And then bring it out for weekday meals.

    I will experiment with this ragu for a variety of flavors, sausage, chicken etc. A great recipe on its own and a great template to experiment with. Does anybody else prefer Zucchini over Squash??

    Just curious. Great job Chef Burrell

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  • on October 17, 2012

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    I prepared this with someone who is a cook I respect. And we ate it with another cook I respect. We all agreed on the following.

    The recipe it a very good one. We prepared in advance as Ann suggested. When we ate it, the sense was that it wasn't quite "finished". Thre ragout seemed lost (but was delicious when we tasted it alone and the flavors hadn't quite blended. We were all disappointed. But, when I served it the next night, it was AMAZING; the flavors had blended, it felt more finished, the ragout really stood out, etc. THAT was the dish I was hoping for. Suggestions:
    • Ragout is outstanding. Make double recipe and freeze for other uses.
    • More salt.
    • Musshrooms and spinach add great flavor.
    • Cook the day before (or MANY hours before. Refrigerate. Cut servings from cold dish - they stand up fine. Reheat (oven or microwave.

    Will definitely prepare this again and be happy to serve it (following the above suggestions.

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  • on October 11, 2012

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    It was very time consuming however my family loved it. I had trouble reducing the ragu by half but I wanted to get dinner on the table before 830pm. I added some spicy sausage I had to the pork ragu. I would definitely make this again.

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