Pumpkin Lovers Lasagna

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This is a good recipe that is tasty all year long. Not too tough to make and makes great leftovers or to freeze for later. It is just as delicious as an italian style lasagna, but make this instead when you're in the mood for a veggie, sauceless lasagna. The butternut squash serves as the sauce. Kale can be used in place of escarole, but escarole is ideal for the bit of bitterness it adds.

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I saw this on Rachael's episode last week, and was really looking forward to making it! It was very good, especially considering it was a variation from the norm lasagna...definitely for a pumpkin/squash lover! I suggest using a bit less chicken stock when cooking the squash, as I used a bit more than a pound of squash, and still had a lot of liquid in the pan, even going past the suggested 15 min. cook time. So, I ended up pouring off some it, (and the flavor. My other suggestion would be to make sure you season the pumpkin mixture well-I tend to err on the side of caution when it comes to salting ingredients, so I don't end up with a ruined product. It was bland for my taste, but an easy fix for next time. Definitely give this recipe a try for a nice autum dish...thank you Rachael.

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I loved this recipe. I followed the recipe other than I used baby spinach instead of escarole, and I used a mix of fontina, parmasean, asiago cheeses instead of just parm/reggiano.
The spinach was really good with the cheeses and pumpkin.
I usually do not like the texture of butternut squash, but in this recipe, with the grain of the cheeses, the texture of the squash was okay. I would make this recipe again, but I will use a lot more spinach.