Butternut Squash Lasagna

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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.

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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!

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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.

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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!

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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.!

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Everyone loves this recipe, even those who don't like butternut squash. I make it easier using frozen pureed butternut squash.

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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.

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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.

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Delicious. Winner. While making it I wondered about the strange ingredients, but after it came out of the oven, we wondered no longer!

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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!