Butternut Squash Lasagna

Wow... this was great. I made a few changes just to lighten it up. I used fat free milk for the sauce and fat free mozarella cheese. I also added a layer of low fat ricotta with spinach because of some of the other reviews. So good, I will make again soon!

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Made for vegetarian dinner party. 4 Star review since the original recipe does not include the following addition 2 - 16 oz containers of 4% cottage cheese mixed with 2 beaten eggs for additional protein & necessary body for a main dish similar to my regular lasagna. I also used the whole box of lasagna noodles (16 oz) so the cheese quantities and sauce need to be doubled if you are going that route. I used my largest baking dish (what you would cook a turkey in) 18" x 12" x 3". Turned out well, but may try with other more flavorful cheese next time white cheddar / mozz mix. Could also add cooked frozen spinach to the cottage cheese & egg mix. Freezes cooked well too! Happy Cooking!

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This was absolutely delicious when I had it last year at Thanksgiving at my StepMom's house. I made it at Christmas and, though it seemed to be coming out all wrong, it was a hit again. I would definitely use Recipezaar Fan's tip and food process the basil alone next time.

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Wow! I'm looking for something new for Thanksgiving so I tried out this recipe over the weekend. What a hit with my family. And the color is so pretty in the glass baking dish. This will definitely be on our holiday table. Many thanks Seamouse!

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This recipe would be much improved if the amount of mashed, cooked butternut squash were expressed in cups and portions of cups rather than pounds.

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Interesting concept but just wrong for my family. Our lasagna was sweet and goopy - honestly it was completely unappealling, and we ate just a little bit. There are better things to do with butternut squash.

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I made this for Thanksgiving and it was a HIT. It's absolutely delicious. The only change that I made was that I excluded the amaretti cookies (they're very expensive).

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This was the first meal I made in my new house/kitchen! We served this to his parents since they love squash. We all loved it! I softened the squash in the micro to make cutting of the skin easier.I t reheats in the micro wonderfully! Thanks Seamouse, for posting. Roxygirl

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I served this at a small dinner party and everyone loved it. It deserves 5 stars for flavor. This is kind of a "short" lasagna. Next time, I'm going to add some ricotta or another ingredient to plump it up a bit so it stands higher....perhaps even add another layer. A little low fat ricotta or maybe some spinach, would help with the nutrition problems this dish has. It's way high in fat! But if you are splurging, I guess that's not an issue. Here are some things I discovered: 1) I subbed 3 tablespoons bread crumbs and a tablespoon of Amaretto for the cookies. This worked beautifully. The squash seemed really sweet at first, but once it was baked and the cheese and sauce melted into it, it was perfect. 2) Rather than dump half the sauce into a blender, I just processed the basil in the food processor (which I already had out) with about 1/2 cup of the white sauce.

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I first saw this recipe on The Food Network and knew it would be a great addition to my Thanksgiving diner. I used prepackaged butternut squash from Trader Joes, which I nuked and used a potato ricer. I also used Trader Joes frozen chopped basil in the béchamel sauce and used fresh lasagna noodles. Thought this was going to be difficult to make, but I was soooo wrong! This was so good; it will be made many times over.

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I have to Vegetarians, and I get the comment a week before Thanksgiving from my daughters, before I die, could you make that Butternut Squash recipe-just one more time! That means they love it, and is a new tradition at Thanksgiving. Any more like this I would love! Betty

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This is the best recipe ever. I cant have red sauce and love lasagna. This is better than the red sauce lasagna.

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This is one of my favorite recipes of all time. I have made it four times now and have fed it to some of the world's pickiest eaters. Everyone loves it and goes on and on about how great of a cook I am! This is definitely a keeper and will become a family recipe I pass down to my children!

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Wonderful, wonderful recipe. This was recommended to me elsewhere and I came here to post it but found yours. I made homemade lasagna noodles and I think that just bumped this terrific dish up another notch. I served the whole recipe to four people, and we almost finished the recipe!! The bechamel is easy to make and very thick, and makes the dish very rich. I will be making this for company in the future. Thanks for posting!

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This improbable lasagne is sooo good, Seamouse. I used cooked whole wheat noodles and a baked hubbard squash as that's what I had. The Hubbard was a bit drier than it seemed butternut would be so I thinned it with some broth. I probably didn't need to do that.I can't say I actually tasted the cookies when the dish was finished. I made half a recipe and baked it in a 9x9 glass baking dish. This was more savory and less sweet than I thought it would be. The cheese and basil were the stars, as far as I was concerned. Wonderfully satisfying meatless entree.

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