Butternut Squash Lasagna

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated[ section of specialty markets.]

Total Time:
2 hr 10 min
Prep:
30 min
Inactive:
15 min
Cook:
1 hr 25 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 419
One of my all-time favorite recipes. A true crowd-pleaser for veg and non-veg eaters alike. Wondering if anyone has made it ahead of time and frozen it? Does it work? And if so, do you bake it first or just thaw and bake once? item not reviewed by moderator and published
I made this with 3 cups of quinoa as another reviewer suggested and it was amazing. Glad to have a new fabulous squash recipe as we have way too much butternut squash at the moment. item not reviewed by moderator and published
I made this two nights ago. It was okay then, but the butternut squash layer seemed pasty - weird texture - yummy flavor though. I had it for leftovers twice (lunch) and it was delicious! The texture was perfect and it stayed together better. I loved the leftovers! My children hated it and my husband thought it was okay. Generally we aren't a butternut squash loving family, but when it comes in the co-op we have to eat it! I would definitely make this again - though probably a day before I need it since I preferred it the second day. item not reviewed by moderator and published
Fantastic recipe. First time I made it came out a little too sweet. Used shortbread cookies the second time and added more salt and pepper as well as a box of frozen spinach. Took it to a friend's house after she had a baby and her family raved about it. This will be a go-to recipe. It does take a while to prepare but it's worth it. And you can make it 24 hours in advance (all the way up to putting it in the oven), keep it in the fridge, and then bake it the next day and it turns out great. item not reviewed by moderator and published
I really liked this recipe. I remember seeing the episode a long time ago, but I never had a chance to make it. I didn't have the basil, so I used parsley and it turned out great. I was really proud of myself since I've never made bechamel sauce before. It was a really fun experience. item not reviewed by moderator and published
I love this recipe, but make a couple of adjustments. I skip the cookies b/c I don't like the sweetness. I roast the squash (a little larger than called for) and puree with a bit of fresh sage or other fresh herbs on hand. Next, I break down and steam a head of cauliflower and puree it with a large bunch of spinach and all the basil. Then, i follow the recipe but with the following 3 layers: 1/2 the squash, the spinach/cauliflower mix, and the last 1/2 squash. Comes out the perfect consistency. Even if you don't like a lot of veg, the caulifower and spinach are not at all overpowering; they just add another creamy element. Great way to add more veg!! By adding the basil to that mix, I don't have to mess with blending the bechamel - so much easier! This freezes and reheats like a dream. item not reviewed by moderator and published
Added two shreaded chicken breasts for a little extra hardyness. A family favoirte. item not reviewed by moderator and published
This has become a staple at family Thanksgivings. Like another reviewer noticed, the squash had to be spread pretty thin for a 9X13 pan, and the lasagna ended up pretty dry as a result. My fix - I make it in a 9X9 pan with the same amount of squash, cheeses and sauce. Leaves a bit of sauce left over, but the texture and proportions are perfect! item not reviewed by moderator and published
Looks delicious. Can this recipe be made in advance? item not reviewed by moderator and published
Absolutely DELICIOUS! The flavors are unique and memorable! Great to serve for a crowd. Keep this one! item not reviewed by moderator and published
This was delicious. I followed the recipe pretty closely but added a couple extra amaretti cookes (as the ones I bought at World Market were very small and I was unsure of the size of cookies she used). I also added a little Italian sausage, which added a little salt and kick to complement the sweetness of the squash puree. item not reviewed by moderator and published
This is one of my favorite recipes!! I use rice milk which makes it a little sweeter. item not reviewed by moderator and published
Very good! My carnivore husband actually felt it didn't need any meat but I thought some sweet Italian sausage might be a yummy addition. I had some grated Parmesan on hand so I added it to the sauce, good decision! item not reviewed by moderator and published
I now have made this recipe many many times. It truely is delicous. I have cooked exactly as the recipe calls for but have changed a couple of things after trying. I use regualar lasagna noodles and not the no boil as we like a bit more of a bite. Also I have tried roasting the squash but I prefer the boil or simmered as it is easier to spread. Let me think what else. I have used this recipe to make pizza with and WOW is it yummy! I also have frozen the leftovers and they turned out perfect. Thanks for the wonderful recipe Giada!!! item not reviewed by moderator and published
Even people that don't like squash would like this. Absolutely a 5 star!!!! item not reviewed by moderator and published
Great vegetarian lasagna! A little sweeter than I wanted but that can be easily adjusted. I used the regular boil first noodles ( I just I just never trusted no boil ones! and the recipe still turned out great. Also it is quite a bit of prep work to do alone - would be nice to have an extra hand with this dish. Would make again! item not reviewed by moderator and published
It was a hit among my vegeterian friends.My hubby, who is a picky vegetable eater did not like it much though. item not reviewed by moderator and published
No one in my family cared for this. I ended up throwing most of it away. Will not be making this again. item not reviewed by moderator and published
This was really yummy. I would definitely make this again. I liked it better than traditional lasagne, but other people in my household who are more meat/potatoes type people didn't necessarily agree. I had a tough time finding the amaretto cookies, so I used some lemon and almond cookies instead. I also added a little apple/peach wine. Next time, I may try some amaretto creamer in place of some of the milk or just use some real amaretto. Or I'll read what other people substituted for those cookies. Do try this one. If you hate cutting through those stubborn squash like I do, just use two packages of the butternut squash cube packages in the produce section at Walmart. item not reviewed by moderator and published
This lasagna is to die for!!! I usually wind up omitting an ingredient or two as my family is very picky, however followed this one to a tee and it came out came out moist with subtle flavors of the squash, bechamel and cheeses. A total win win! There was this sweet/salty thing going on with it that absolutely knocked my socks off. Two things I would note: First, don't worry if you dislike amaretti cookies because you won't get that sweet almondy flavor but rather an almost butterscotch taste which really brings out the squash flavor. Second, the white sauce does look to be extremely runny with that much milk to flour ratio and I was immediately worried the lasagna would be runny, however it turned out perfect and kept the lasagna super moist (even cold which is hard to accomplish with lasagna. Follow the recipe exactly and you won't be disappointed, even the direction to bake it in a glass baking dish. You will LOVE this recipe. item not reviewed by moderator and published
I was disappointed. There wasn't enough squash puree (the squash's starting weight was 1.5 poundsand there was way too much white sauce. I followed the recipe (except used Nilla wafer cookies. If I ever try it again, I would use a much bigger squash so I get more of the puree. Love the butternut squash puree, however. item not reviewed by moderator and published
I love this recipe! To simplify my life I've been buying fresh butternut squash ravioli from Trader Joes (I've also seen it at Costco and layering it with the sauce from this recipe. Its awesome because the ingredients in the ravioli are almost identical to what the recipe calls for and it saves a lot of prep time. A tip that takes this recipe over the top is to add pine nuts at the end and let them roast and crisp up. The crunchiness is totally delish! item not reviewed by moderator and published
I adore this recipe. Comes out fantastic every time! The following are modifications that I have made and have been extremely happy with: -Used shortbread cookies (or pecan sandies with 1/4 tsp almond extract instead of amaretti cookies. -I used about 5 ounces of pesto plus a cup of fresh parm in the sauce instead of fresh basil -Roasted the butternut squash instead of boiling. Also added a little bit of sage, thyme, and nutmeg o the butternut squash mixture. This lasagna can be quite the process but it is absolutely worth it and you can easily make most of it in advance. item not reviewed by moderator and published
I’ve made this twice - 1st time followed the recipe, but it was a little bland so this time I added a few minor modifications. First, I had to used acorn squash this time, but both times I roasted in the oven - 400 degrees, cut in half and de-seed, place upside down in pan with some water for 30 min. Then flip over, salt, pepper, add garlic powder, butter, and bake 5-10 more minutes. I also roasted 2 smashed garlic cloves with it, and pureed it with the squash - yum!! For the béchamel, I used both basil and sage - sage goes great with squash. I also added more nutmeg for flavor. Finally, for the last 15 cooking minutes, I toasted the seeds with the lasagna in the oven - just rinse and dry, toss with olive oil and salt, and spread out on a pan lined with parchment paper. I sprinkled them on top the lasagna to add a great and delicious texture! item not reviewed by moderator and published
Excellent recipe! I have made this several times and everyone LOVES it. The only addition I made the last time was to add some frozen cooked chopped spinach (thawed and very well squeezed of liquid. The spinach cut the richness of the recipe and I think it made it better plus it added a little color as well. This is a new family favorite. Giada ROCKS!! item not reviewed by moderator and published
I brought this lasagna last night to our annual condo association holiday party, and it was the first thing to go! Everyone wanted the recipe. To make prep easier on the day of, I made the butternut squash and the basil sauce the night before, and then all I had to do was assemble the dish and throw it in the oven before the party. Delicious! item not reviewed by moderator and published
Just put this in the over, excited to try it! But I only got about half of what I should have. I am not sure why. Hopefully it still turns out yummy item not reviewed by moderator and published
My family would never allow Thanksgiving without this dish! Perfect for the vegetarians in the group too. Some hints... DEFINITELY buy the cut up butternut squash - if you buy the frozen kind, make sure to let it thaw completely so you arent adding the extra liquid - but the cubed portions in the produce section are worth the extra money. Make ALL of the components early, then just put together when you are ready to bake!! item not reviewed by moderator and published
Amazing recipe! First time reviewing a recipe in my life. I will do it again - double the recipe and freeze it for weeknights. I did add a layer of sauteed mushroom as some other reviewers mentioned and it added nice texture to the dish. The only downfall was that it took me over an hour just to cut the squashes in litlle cubes. item not reviewed by moderator and published
It was amazing! I sauteed some mushrooms and served them over the top (copied the idea from a restaurant. Fantastic combination. My daughter is a fan of butternut squash in any form, and this was a big hit with her. Will prepare many more times over the Fall/Winter. Cannot wait to make for friends! item not reviewed by moderator and published
This is absolutely awesome. My husband, who hates squash, only had one complaint... that it tasted like dessert - not bad, huh? My daughter loves it so much that I'm making another one tonight. It was easy to freeze the left-overs in portion sizes, which she takes back to school to thaw and reheat. Even reheated, she was in love with it. Thanks, Giada, for yet another great recipe! item not reviewed by moderator and published
This review has 4 personalities, no joke! Sista got issues, can I get an Amen? or, can I get an A-Henn? Lila age 7 ate 3 pieces. "Uhm if I was not as tired as I was at the time I would of ate 7 pieces, it was GREAT!." Ella ate 10 pieces (not really ate just 1 piece, age 10 and soon to be 11, like you are not even hearing me her birthday is like very soon....like after Breaking Dawn part 2 release soon, just saying.. 'read in a British accent' "I thought it was very filling & very good, the sweet butternut squash combination mixed with the basily goodness of the sauce thing...made a sweet savory meal. I thought it had a very distinct flavor burst that I loved!" Annette ate 3 pieces (what? I'm a porker ya'll better not be laughing! All sista gotta say is that it was good stuff! My normal side of my MPD what, you don't know what MPD is? Well let me tell you! Multiple Personality Disorder... yup. "What about a chicken?" item not reviewed by moderator and published
This wasn't difficult to make,especially using pre-cut squash. However I think it needs something to cut the sweetness of the squash and add texture. Maybe next time I will fry up some crumbled italian sausage with diced onions and add a layer of that with some mozzerella on top. Or even a layer of chopped mushrooms cooked with some garlic,grated cheese and a little breadcrumbs. I think a layer of this in the middle of the lasagna would complement the rest of the ingredients. item not reviewed by moderator and published
To jazz up the flavor a little, consider a touch of sage in the white sauce; it adds a little earthiness to the sweetness of the squash. I mashed the squash with the back of a slotted spoon so the squash would have a little texture instead of pureeing it. I used wheat lasagna noodles which need to be cooked first, so made the sauce a little thicker (1/2 cup butter and flour, same amount milk. To watch calories, I used 2% milk and turned out just fine. Nice way to use up extra squash! item not reviewed by moderator and published
Great lasagna. I really liked how light it was compared to other lasagnas and the basil in the sauce was a nice touch. It's wasn't too overpowering, but added something extra. I didn't use the cookies, but it didn't need it..may have been even better with them. Everyone asked for the recipe! item not reviewed by moderator and published
This was absolutely delicious! Very different and wonderful combination of flavors. My variations on the recipe were due to our needs to be gluten free. I made the Bechamel with rice flour. To get it to the right thickness I used 5 Tablespoons butter and 5 tablespoons rice flour, and then the 3 1/2 cups milk. I also used organic brown rice lasagna noodles from Whole Foods. And it turned out awesome! Really like the texture and taste of the rice noodles (my first time using them. I cut the squash in half lengthwise, rubbed with olive oil and roasted open side down at 375 for about 45 mins. Saved alot of time and headache peeling and cubing. And the roasting brought out more of the sweetness of the squash. I omitted the cookies but didn't miss them, the roasted squash was sweet enough for me on its own. Although from reading other reviews sounds like the cookies really add something...might be worth a try next time. This recipe is definitely a keeper! item not reviewed by moderator and published
This was the star of the show! I served it along side Giada's pancetta wrapped pork roast which is one of my go-to recipes. As a few of the previous folks mentioned, I used pesto instead of basil in the cream sauce. Gingersnap cookies in the squash and a bit more cheese were additional changes. Because of travel and a time constraint it had to be assembled on Friday for a Sunday dinner without a problem. LOVED this one! item not reviewed by moderator and published
This is an awesome recipe! I made it once for a thanksgiving potluck and it turned out wonderfully!! Everyone loved it (including myself and there wasn't any left!! I highly recommend this recipe as it is a crowd pleaser. There are a lot of steps but just follow them! It pays off! item not reviewed by moderator and published
This is such a delicious dish that is always a hit. The first time I made it, I couldn't find amaretti cookies, so I used a drop of almond extract for the flavor and a quarter cup of Grape Nuts for the crunch. Worked just fine. I like the idea of roasting the squash, with or without the cookies. Planning to make the dish for a potluck Easter lunch. item not reviewed by moderator and published
Amazing! Rich tasting but pair it with a simple arugula salad and you have a home run! item not reviewed by moderator and published
So good! Roasting the squash for about 30 min. gives it a slightly sweeter, richer flavor if you don't use the cookies... item not reviewed by moderator and published
Sweet, light & yummy. Costo carries pre-cubed squash. Using this cuts down on the prep time. The cookies are a bit pricey and not always easy to find. I wonder if there is a substitute to achieve that same flavor. item not reviewed by moderator and published
I've made this numerous times and it's always a winner! I like to use a generous pinch of nutmeg and allspice. I don't like the flavor of squashes much, but I grow organic butternut squashes every year so I can make Giada's Butternut Squash Lasagna several times each winter. The ameretti cookies are the perfect touch. Thank you Giada - you never fail me! item not reviewed by moderator and published
OMG. So yummy. Like others, I couldn't find amaretti cookies so I used anisette toast/cookies and they worked fine. I halved the recipe except for the butternut squash as several reviews said it needed more. It seemed to be the perfect amount! Also I threw the squash in the microwave for a couple minutes before peeling and chopping, made my life SO much easier! This was amazing I'll definitely make it again, and probably make one for Thanksgiving next year! Definitely worth a try!!! item not reviewed by moderator and published
I've made this several times & love it. Here's some pointers & tips: always roast, do not boil the vegetables, roast the night before if need be; adds such a nutty flavor. Extend butternut squash by roasting 2-3 sweet potatoes, sliced very thin thoroughly coated w/ vegetable oil & pinch of salt, pepper, garlic powder on parchment covered sheet pan; 375 degree oven, let them caramelize/brown a little, oh soooo good (it's tough not to eat them right off the pan, either layered in the lasagna or mashed with the butternut squash. Really need to use fresh grated nutmeg & I also love adding 1/4 teaspoon Chinese 5 Spice. As Staarlight recommends, I simply mash my roasted vegetables with a fork or potato masher. While amaretti cookies are very good (World Market carries these I'v substituted finely chopped hazelnuts or almonds w/ a little agave nectar or honey. item not reviewed by moderator and published
Very good! However, I ran out of butternut squash 1/2 way through the layering! Might want to make 2 squashes, or spread it very thin. I didn't use any amaretti cookies, so I just mashed up the squash in the pan w/ a fork instead of pureeing in a food processor. I also didn't use any fresh basil in the sauce, just used dried and again avoided the use of the blender. The no-boil lasagna noodles worked just great...I don't think I'll ever boil noodles again! item not reviewed by moderator and published
This was sooooooo good and a nice change from traditional lasagne. I had a hard time finding the amarreti cookies the first time and made without but it was still delicious. I didn't have a food processor so I used the blender. Butternut Sauce was a little thick. My kids and their friends all had seconds and thirds! I even bought a new processor for the next time I make and found the cookies in a specialty store. Plan to make the next time I have guests. item not reviewed by moderator and published
This was absolutely excellent. My husband--who turns his nose up at anything without meat in it--absolutely loved it. And as others have said--the nutmeg/basil white sauce is a great sauce to experiment with in other dishes--I'm thinking lamb and eggplant variations would be tasty! The only deviation--I used biscotti instead of amaretti cookies and it turned out just fine! item not reviewed by moderator and published
Very good. My vegetarian daughters liked it, my carnivore husband thought it was very good. I simplified things by cooking the squash in the microwave and then scooping out the insides directly into a food processor. Also, I couldn't find appealing fresh basil at the supermarket, so I added 1/3 cup pesto to the cream sauce. It made a delicious sauce and I did not have to clean a blender. Overall we all liked this dish but were not wowed by it. item not reviewed by moderator and published
Awesome, awesome, awesome veggie lasagna. My meat eating husband loved this! I wasn't exactly true to the recipe though... So this is how it went: - I cooked the squash as directed and adding in 1 tsp of almond extract, 1 tbsp of agave nectar & one thawed/ drained box of chopped spinach. - For the sauce I used smart balance margarine, flour, skim milk the nutmeg and parsley because thats what I had on hand. It's thickened up beautifully. I wish I had the basil though because it's one of my favorite herbs. - I used one box of whole wheat noodles and slightly undercooked them. - I used part skim shredded mozz and the grated parm for the cheese layer It was awesome. If anything I would make it 2 boxes of spinach next time and make sure I had basil, even though the parsley lent a nice flavor. Cheers to this dish! item not reviewed by moderator and published
This dish was a huge hit at a get together I had with a very diverse group. I served it as a main course with some chicken and apple sausage on the side for those who ate meat, as some of the guests were vegetarians. My 17 year old daughter has never liked butternut squash no matter how it was prepared and she wanted to make sure I didn't give away all the left overs. She and I talked about using the white sauce with basil in some other pasta dishes. I made a salad with peppery greens like arugala and added avocado, mandarin oranges, spiced pecans and pear champagne dressing from TJoes. A very nice, potentially meatless dish. Thank you.! item not reviewed by moderator and published
Everyone loves this recipe, even those who don't like butternut squash. I make it easier using frozen pureed butternut squash. item not reviewed by moderator and published
I gave this three stars because I feel the recipe needs some adjustments. With all the effort that went into making this I am not sure if I like it or not. The butternut puree is delicious but there only seems to be a hint of it after baking. Will try again with changes. item not reviewed by moderator and published
I was at a dinner party, and this was the main dish. It was absolutely the most amazing dish. I am not a lover of squash, but this one changed my mind. I am making this dish for our Christmas Dinner. item not reviewed by moderator and published
Delicious. Winner. While making it I wondered about the strange ingredients, but after it came out of the oven, we wondered no longer! item not reviewed by moderator and published
I just finished eating this and had to come comment...absolutely delicious!!! Only changes I made were used regular lasagna noodles (had to boil them first but I already had them on hand & wanted to use them up, couldn't get amaretti cookies so used shortbread with a little almond extract and used 1% milk instead of whole milk (had to thicken it up by adding a cornstarch slurry and it worked perfectly & would never be able to tell it wasnt full fat milk. My boyfriend loved it & now I'm making it for boxing day family dinner! item not reviewed by moderator and published
I made this last year for a holiday get together and will be making it again this year. It's simply delicious!!! I'm going to add garlic to the roux this time. Everyone will be impressed with this lasagna! item not reviewed by moderator and published
Made 2 to reheat for tomorrow (Thanksgiving...looked and smelled so awesome that I couldn't wait. After allowing to rest I snuck my spoon into the corner of one. Unbelievably awesome. Did not, and would not, change a thing. Fabuloso! Can't even imagine how it's possible...but it will be even better tomorrow. item not reviewed by moderator and published
This was a big hit with my Bunco group last night. I took a risk and made it without doing a trial run. I read all the reviews that had been submitted and here are the changes that I made to the recipe. I mashed the squash, per some recommendations and it worked out great, I probably would use a bit more squash next time. Also I chose to use pesto instead of basil. I had read that it could be a bit oily, so I drained it and also used paper towels to remove some additional oil in the pesto and it worked great. Everyone loved it and thought it tasted great. A great addition to the holiday list of great recipes for entertaining! item not reviewed by moderator and published
Our family favorite!!! Love,love this recipe! So yummy!!! And not hard to prepare at all! I cheat and buy the already cubed butternut squash. item not reviewed by moderator and published
So YUMMY! My mom made this first and I fell in love. Made it myself and it was just as good. Add toasted pine nuts over the top for a crunchy textural element, or toasted pumpkin seed. What a treat. Always impressive. item not reviewed by moderator and published
Try this: instead of pureeing the squash, dice it in 1;/2 inch dice and roast it with a little olive oil salt and pepper and a small sprinkling of cinnamon. Saute a container of sliced shitake mushrooms and mix them with the butternut squash. love that earthy flavor with the squash. With the sauce, add a couple cloves of garlic minced at the end and more nutmeg. I allowed the sauce to cool and THEN blended it with the basil. When I put it together I added small dollops of fresh ricotta between the layers. First sauce, then noodles, then butternut squash, ricotta, mozz and parmesan, and a drizzle of sauce and so on. I loke the texture better. The pureed squach was kind of mushy. this turned out just wonderful! item not reviewed by moderator and published
I made this dish for a pumpkin carving party on Sunday. Everyone loved it and I was asked for the recipe. I made the recipe exactly as written except that I used Ginger Snaps in place of the Ameretti cookies. This was my first time cooking with no boil lasagna noodles the results were awesome. item not reviewed by moderator and published
Wanted: A Recipe That Showcased Butternut Squash Lovely creamy cheesy flavor, BUT... I even used a little more squash than the recipe called for, and the squash was hardly appreciable. If you're looking for something to showcase the butternut squash, this isn't it, but if you want to have it as a side note to an otherwise cheesy, creamy lasagna, with lots of calories, then you'll love this recipe. It should be called "CHEESY YUMMY LASAGNA WITH HARDLY NOTICABLE BUTTERNUT." That explains why my husband who hates vegetables ate it and asked for more! item not reviewed by moderator and published
This is very good - very easy and very tasty. I do spruce up the butternut squash by adding a little honey and spices like cinammon, nutmeg and sometimes garam masala, and add smashed garlic clove to the roux as it's cooking and then leave it in when you puree it with the basil. Have also substituted pesto for the basil when there was no decent basil available, which is tasty but does make it a bit oily. It can also be made ahead - I've assembled it on a Sunday, covered tightly and popped it in the oven on Monday. Works great - only change is that I usually increase the sauce when I do that. item not reviewed by moderator and published
Very hearty and tasty. Warm, filling, and cheesy just like any good lasagna should be. I made the squash puree ahead of time to speed up the weeknight prep process which worked out really well. Thinking I might add more Parmesan or use Pecorino Romano next time to get additional sharpness out of the dish and might even experiment with adding curry powder or cinnamon for a little more spice. All in all, a really yummy meal! item not reviewed by moderator and published
Really enjoyed this recipe! I didn't purree the squash. Instead I just mashed it after it finished cooking and this worked well (left the cookies out. I found the squash to be very flavorful with using just olive oil, salt and pepper. Instead of blending fresh basil leaves into the sauce I added about 2 tbs of basil pesto. I will be making this one again. item not reviewed by moderator and published
We've Loved all the squash and pumpkin based pasta recipes we've tried and this one is no exception. One thing I did differently to thicken the sauce was to mash the squash instead of puree it and thin it with a little cream if necessary. Since we are not vegetarians, I also usually add some Italian sausage and it is so delicious with the squash. If you don't have the basil, sage is great and gives it a real fall flavor. item not reviewed by moderator and published
Unfortunately, this recipe is quite bland and screaming for flavor. I would not try this dish again, but if i did, I would start with a considerable amount of garlic, both roasted garlic in the butternut puree and fresh sauteed garlic in the roux. Lots of pots to clean now and not much tastiness to show for it. Shame. item not reviewed by moderator and published
Great. Used almond butter cookies and a combo of boil and no boil lasagna. I like the boiled noodles on top. Everyone really enjoyed this request to make again item not reviewed by moderator and published
The texture was wonderful and everyone had seconds but I thought that the squash component was a little "blah". Next time I might add more cookies or maybe some carmelized onions. item not reviewed by moderator and published
I made this for my dad's 60th birthday party with a good 50+ people attending. My family isn't quite as adventurous as I am, but I received many inquiries as to what was in the 'lasagna' and was told it was quite good. Both pans were gone so it must have been a hit. I then altered the recipe/ ingredients to make it in a vegan style for a bridal shower I was hosting. Being that I'm not vegan I was a skeptical/ hesitant as to the results. My friend (and her mom) thought it was great. Both times I made this I used the hint of ginger snap cookies as a sub for the amaretto cookies. It does turn out a bit thin, but I just added extra squash. The basil seems a bit strong to me, but that is probably my preference. item not reviewed by moderator and published
Took a while playing around with the squash, but definitely worth it. This is one of those dishes that will be made many more times in the future. item not reviewed by moderator and published
I have made this recipe many times, but i must say i cheat a little and use frozen 100 percent squash, plus the pre cooked noodles, it saves a lot of time, and its just as delicious. I make this every year at Easter, my family loves it. item not reviewed by moderator and published
took me three hours from when i started until when we ate. but it is good :) item not reviewed by moderator and published
this lasagna is quite tasty. However the instructions are not quite right. If you put one third of the squash mixture on the first layer of noodles, you can't make THREE MORE exact layers as 12 noodles would indicate. If the last layer is just sauce and cheese - as it would be in most tradtional red sauce lasagnes - that's ok, but the instructions don't say that. And in the video, Giada only makes three layers total. That's nine noodles. That's the only reason for the 4 stars - the taste is terrific. item not reviewed by moderator and published
I am on Weight Watchers so i trimmed down the sauce to a lower fat substitute and it was so delicious!!! Easy ro make too. item not reviewed by moderator and published
It is absolutely delicious. Easy to make, you can even make it a day before and just put it in the oven when you are ready to eat. I did it for a party and they loved it. I will make it again! Thanks Giada. item not reviewed by moderator and published
I had to make a vegetarian meal, and thus, I came across this amazing recipe. People who were not vegetarian said it was better than a "traditional" lasagna. Kudos to Giada! item not reviewed by moderator and published
I loved the flavor, but it turned out sort of thin. How do I fix this? Layer more squash and cheese next time? It didn't seem as substantial as I'd like it to be. item not reviewed by moderator and published
We made this last night and really enjoyed it. I forgot to add the amaretti cookies and I would leave them out consciously next time. The squash is sweet enough on its own. Since this isn't basil season, I substituted baby spinach, which I added directly to the white sauce in the pot and then used a stick blender to puree. item not reviewed by moderator and published
This is an excellent, forgiving recipe. A friend made this 2 years ago for Thanksgiving and it was fabulous. I remember amaretti cookies in the recipe and have never seen them at the store so figured I wouldn't make it. Well, 2 cookies were in a holiday gift basket and I decided to make a version on the spot with what I had at home...and it was still great. Didn't have basil and skipped it. Used only 2 cookies. Had lots of cooked pumpkin in the fridge so substituted that for the squash. Took 3 mostly used boxes of lasagna noodles...both no-boil and boil and cooked them all. Used part-skim mozz cheese. Still great! PS...My sauce didn't thicken much on the stove and I was concerned when I poured it all over my lasagna that it seemed impossibly soupy. It all worked magically! item not reviewed by moderator and published
Fabulous - made it for book club - big hit - almost doubled the amount of sauce - even better the next day item not reviewed by moderator and published
This was delicious and eaten by both meat lovers and veggies! In all fairness, since I was throwing the party and had an extensive menu, I cheated and went with jarred butternut squash pasta sauce from costco. item not reviewed by moderator and published
My wife and I had a dinner party last night and one of our guests was a vegetarian. Along with a traditional meat lasagna, I made this one for our non-carnivorous friend. The meat lasagna was a very large one while the butternut one was a smaller one. I think next time I will only make this one because it was UNBELIEVABLY delicious. It was actually a lot more work than I am used to, but it was so worth it. I've never tasted anything like this before, but I am very happy to add this dish to my list of "must haves". item not reviewed by moderator and published
Absolutely fabulous. The colors are brilliant. It tastes wonderful. Pretty easy to make as well. I substituted some biscotti for the amaretti cookies in a pinch and it worked out fine. Great as a main dish or as a side. item not reviewed by moderator and published
I wanted to try something different, so I made this recipe. It was such a surprise. I wasn't sure my husband was going to like it, so I had only made half the recipe, but he did and even went back for seconds. The hardest part of this recipe was finding the amaretti cookies. I am glad I found them though becasue I think they added a great taste to the squash. This will definitely be something we eat every fall! item not reviewed by moderator and published
This turned out wonderful! I used shortbread butter cookies since I couldn't find Amaretti cookies. Don't think it made a difference. And I used freeze dried basil for the convenience. Other than that, followed the recipe, served with Turkey and rolls with friends and everyone loved it! A few of us had it for breakfast the next day! Only thing I didn't realize (because I've never used butternut squash before is that it takes some muscles to cut! Oh well, this will be a recipe I will make every Thanksgiving... delicious! item not reviewed by moderator and published
This recipe is truly one of a kind. It's creamy texture and warm flavors lends itself to the comfort foods of Thanksgiving. Thanks Giada! item not reviewed by moderator and published
Mmmm this was delicious! It was a hit at my thanksgiving! DO NOT leave out the Amaretti cookies! They make a whole world's difference! The butternut squash goes divinely with the cookies! item not reviewed by moderator and published
Delicious! Left out the amaretti cookies since I couldn't find any, but this was a big hit at last years thanksgiving, and I'm making it again for this year! It takes a lot of time (and love) to prepare but is definitely worth it! item not reviewed by moderator and published
I love this recipe. I've made it numerous times. I couldn't find amaretto cookies so I use Lorna Doones shortbread cookies. I also use homemade fresh spinach lasanga noodles for a great color contrast. It's a hit every time and there are never left overs. item not reviewed by moderator and published
This recipe was amazing! I tried a butternut squash lasagna at a local restaurant and instantly wanted to recreate it. The only changes I made was using an immersion blender and topping it with chopped bacon. The bacon balanced the sweetness of the squash very nicely. This is definitely something I will make again for a dinner party or anytime I want to impress someome. It was time consuming, it took me about two hours from start to finish but sooo worth the wait! item not reviewed by moderator and published
I made this two years ago and it was one of the best things I had ever tasted. I followed the recipe except could not find amaretto cookies, so I dabbed a bit of amaretto on a plain sugar cookie and used that. The smell and taste of the baked lasagna was heavenly, according to all my guests. Last year I tried a gluten-free version and it was not at all the same, lacking the wonderful melding of flavors, and certainly not worth the trouble. Am looking forward to using--and tasting and sharing--the original recipe again. item not reviewed by moderator and published
I tested this recipe to make sure my family will like it on thanksgiving and I know it's going to be a big hit. It was still delicious left over too. I didn't use the cookies and the flavor was still rich and sweet without them. I really loved the basil flavor and the subtle cheesiness. Also, I used an immersion blender instead of transferring the sauce to a normal blender which was much easier. I would definitely give this a try! item not reviewed by moderator and published
This was very good. I made the recipe exactly as shown. I could not taste the amaretti cookies - a shame because I spent $6 on one box of imported cookies. I could imagine this being eaten at a fancy party or as a snowy day comfort food. Worthy of repeating. item not reviewed by moderator and published
I made a vegan variation of this recipe. I had read other reviews before making the dish with the complaint that the béchamel sauce became gummy like. I experimented a little and found that if you use Wondra (by Gold Medal), which is finely sifted flour that is specifically for sauces and gravy. You can find it in your local grocery store on the baking isle next to the flour. I used the same amount of flour that is called for in the recipe and followed the recipe to complete the dish. The béchamel sauce turned out great, with no clumping and without a gummy consistency. The recipe was absolutely delicious! item not reviewed by moderator and published
Unbelievable!!! never ever would have thought that combination would work. very nice. I made this about 6yrs ago, At first everybody was like Butternut Lasagna...........Thats weird, Then they tried it, And went Wow, Thats not what I expected at all, very nice!! item not reviewed by moderator and published
I made this recipe last year and man was it a hit!! I left the cookies out just because I really don't eat sugar, I may add it next time just to see how much different it is but even without, outstanding!!! Everyone loves this recipe. My boys who don't like squash even ate it all up. This is a recipe I am always doing again. Thank you Giada item not reviewed by moderator and published
i can't ever find the ameritto cookies so i don't know how it is with it but it's great without it , too!! This is a wonderful "comfort" dinner....! item not reviewed by moderator and published
I had the same question and found the answer in a review. That reviewer said it worked fine bake, then freeze. Also the sauces can be made ahead, assemble the night before and bake it off in the morning. I haven't tried to do it this way yet but that's my plan for this Thanksgiving. item not reviewed by moderator and published
Yes!! I roast and puree the squash and make the sauce a couple of days beforehand, then assemble the night before. Bakes up perfectly every time! item not reviewed by moderator and published
I had a hard time finding these cookies. Went with some almond biscotti I found at Trader Joes. They work fine and have a wonderful taste. item not reviewed by moderator and published
Making this recipe in the morning. When did you add the Pesto? item not reviewed by moderator and published
Okeeeee Dokeeee...I'll have what she's smoking item not reviewed by moderator and published

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