Butternut Squash Lasagna

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It was a hit among my vegeterian friends.My hubby, who is a picky vegetable eater did not like it much though.

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No one in my family cared for this. I ended up throwing most of it away. Will not be making this again.

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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.

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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.

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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.

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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!

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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.

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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!

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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!!

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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!