Lasagna of Roasted Butternut Squash

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I gave this recipe two stars because even though I hated it, my fiance liked it. I was a vegetarian for years, so I thought I'd like it, but no....it also took way too long to prepare.

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I also went with the 2-day preparation. It took a lot of stress out of the work. I made this for Valentine's dinner and it was so much better than any restaurant experience could have been. Sweet squash with savory cheese. I can't wait to make this again, regardless of all that cheese I'm eating. I actually cut some some fat out with 2% milk and part skim cheese - and it was still just about the best thing I've ever made. So yummy - and oh my gosh, so much leftover!!! I could have fed 8 ... easily. This was so much fun to do - from roasting and pureeing the squash to rolling up each lasagna (and what a brilliant idea that is!!

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I made this over the course of 2 days. I roasted the squash one night and the next day assembled the lasagna. I recommend using the barilla no-bake lasagna sheets. They are simple, easy and nice and thin. This was one of the most delicious lasagnas we have ever tasted!!! Not too heavy, it was actually very light. We had nice sized pieces and we were hungry a couple hours later! Everyone should try this recipe!! For the squash/ricotta filling, it makes it easier to distribute if you put all of it into a plastic baggie and cut a corner, like a piping bag. Super easy.

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I served this as part of a Christmas party dinner buffet at my cafe. I had to serve picky vegetarians and hearty meat eaters alike and Both enjoyed this dish! It went well with lemon & herb roasted chicken halves.

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This recipe rocks. I have been serving it for the past several years as part of a rather traditional Thanksgiving dinner and everyone raves about it. Yes it is very rich, but once a year I can deal with it. I am allergic to tomatoes so this is a great lasagna alternative. The butternut squash also makes it very Thanksgivingy. The bottom line is, it is SO delicious!

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i made this for a dinner party and had everyone raving and asking for the recipe. easy to make and delicious to eat

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I made this recipe for a family dinner and everyone liked it, not loved it. The lasagna was very easy to make and did prove to taste good. But everyone at the dinner table agreed that it would be better with some kind of red sauce. The squash filling is very sweet, which i personally like, but isn't everyones' preference. Overall its a great dish that I would recommend.

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I thought this was an amazing alternative to the more traditional Bolognese lasagna. I was a little concerned that the fennel/cinnamon spice mix would overwhelm the dish, but instead found it to be a wonderful complement to the squash. Given the amount of dairy in the recipe, I used nonfat ricotta cheese and part skim mozzarella, and was still able to produce a rich, creamy lasagna. The recipe does produce an excess of sauce, so I would probably decrease that in the future, perhaps by as much as half. I would also use a little more sauce when coating the bottom of the dish to ensure that the noodles don't stick. Although I also enjoyed Giada's recipe, I found this version to be much more substantial, and certainly appropriate as a main course. Thanks for the recipe!

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The fennel and cinnamon were a bit strong, but on the second try, the subtle taste of the squash emerged victorious. Try it with hand made pasta.

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My husband and I LOVED this recipe! If you like it more rich, we decided that a little more of the white sauce and cheese would be in order, but without the extra stuff it's still fantastic! Totally worth the effort.