Recipe by ANNARICCIJOHNSON
"This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time."
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butternut squash, halved and seeded
salt and ground black pepper to taste
no-cook lasagna noodles
1 1/3 cups
finely grated Parmesan cheese
I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there said this was their favorite. Here's what I did different: I used 12 noodles instead of 9 and dipped them in boiling water as some of the reviews said the noodles were too hard after baking. I also added more flour since my sauce was not thickening (about 2 tablespoons more). I also added one large sauteed onion to the garlic mix. This dish was beyond good and I'll be making it again and again. I was a little nervous about the heavy cream on top but it was great. I baked the lasagna for about 45 min total and then let it sit for a cpouple of hours (to be timed with dinner) and then warmed it up in the over before serving. BRAVO BRAVO BRAVO!!!!! UPDATE: Made this again. I used a Vidallia onion. It worked wonderfully. For the topping I used half and half and just stired some salt into it (didn't have a mixer where I was baking). You don't lose any bit of flavor with that sub.
Way too rich for our tastes.
This is soooo delicious! I can't stop eating it! I did add a layer of fresh spinach for color but either way it is a great recipie.
HUGE hit - I was stunned at the reactions of my husband and guests. I omited the whipping cream entirely and didn't miss it. I added fresh basil leaves to each layer.
WOW! And I thought this lasagna was pretty good the day I made it, but the next day it was amazing! I took some of the suggestions made by others: I added a layer in the center of fresh spinach (which I topped with mozzerella), I added sweet onion to the sauce, and I dipped the lasagna noodles in boiling water for 20 seconds before cooking. It came out perfect . . . this recipe is a keeper and a must repeat for my family! Thank you!
Having everything on hand, company in the house, including a vegetarian, and looking for something yummy to make for dinner between Christmas and New Years, this is what I decided on. I've had this recipe sitting in my box for a couple of months and finally gave it it's just due. This was extremely easy to assemble. I roasted the squash in the morning and had that ready when it came time to make dinner. Followed the recipe exactly, however, I did add a bit of nutmeg to the sauce and when layering also added some mozzarella cheese in addition to the Parmesan. Just a simple delicious meal with many happy groans from everyone around the table. I served it with a spinach salad, and hot garlic bread. Thanks for submitting a great recipe. Now I can't wait to make it again.
This is a pretty good recipe as is. I added nutmeg, but otherwise stuck to the original and it turned out great.
I really liked this recipe. I think it is a great dish to serve on the side of maybe a roasted or smoked meat. This has a nice mellow flavor and creamy texture. I did add some fresh spinach as a layer in mine to add some color to the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Butternut Squash and Garlic Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 339
** Calories from Fat: 174
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