Butternut Squash Lasagna

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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!

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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!

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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.

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Amazing! Rich tasting but pair it with a simple arugula salad and you have a home run!

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So good! Roasting the squash for about 30 min. gives it a slightly sweeter, richer flavor if you don't use the cookies...

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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.

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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!

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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!!!

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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.

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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!