Reviewed: Nov. 16, 2009

This is probably one of the most spectacular Havest Dinners I have had in a long time...not only because of taste, gourmet qualities and easiness...just plain exceptional! Do not change a thing. Restaurant quality......if your squash weighs a little more use it. Thank you so much for such a fine new recipe! Do you have any more recipes to share......

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Jane Barrenger

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Reviewed: Nov. 16, 2009

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!!!!!

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 5, 2009

I followed the recipe but used a kabocha squash from a friend's garden. I added a little nutmeg and added toasted pine nuts to each layer. Next time I think I'll also add a little sage. It was great! The whipped cream on top seemed odd but worked fine. My only complaint is the high fat content - but it's so filling you won't eat too much!

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catherine

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Reviewed: Nov. 3, 2009

Really good! Tastes really cheesy without all the mozzarella :) I also put some spinach in middle layer for added health benefits, and it worked great. Not sure about the whipped cream on top of the lasagna, and I may leave it out next time, but there WILL be a next time!

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Luv2Cook

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Nov. 3, 2009

Great meatless dinner. Tried using smoked mozarella, awesome. I did omit the whipped cream on top, became a pool of grease during baking. Planning to take this as a turkey alternative for a family Thanksgiving dinner.

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gypsy woman

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Reviewed: Nov. 2, 2009

it was definitely yummy, however, the no cook noodles were not soft enough. I will probably pre-cook them next time. good flavor and fairly simple to make.

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katie

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Divide, Colorado, USA

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Reviewed: Nov. 1, 2009

I did a baked pasta variation of this recipe and it was delightful. I love the taste combination, and will definitely make this again!

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jenw

Cooking Level: Beginning

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Reviewed: Nov. 1, 2009

This was really good and fairly easy. I added a lot more spices than the recipe called for - allspice, a little cinnamon, chili powder, and a bit of basil. I also just mixed some ricotta, mozzarella, and cream to make the creamy top layer. We loved it and the leftovers are great!

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lysandramarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, D.C., USA

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Reviewed: Oct. 31, 2009

This was AMAZING! I spread some home-made pesto on the noodles while assembling the lasagna, but other than that, followed the recipe. I served it for a dinner party and got rave reviews from all the guests. Will definately be making it again. Thanks for the great recipe!

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Jessie J.

Cooking Level: Expert

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Reviewed: Oct. 31, 2009

Super yummy and different. My friend made this for me and I made it for the first time tonight, the only thing I noticed different from the recipe was that it took about 20 minutes for the top of the lasagna to brown in the oven. I can't wait to make this for my extended family.

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miss salads

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Reviewed: Oct. 30, 2009

This recipe was amazing! Quick and easy to prepare and not a lot of clean-up. My only suggestion is that next time I will use about a third less milk. It doesn't really need a whole quart. Thanks for sharing this!

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Orcashottie

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Eastsound, Washington, USA

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Reviewed: Oct. 29, 2009

Amazing. Easy recipe to make.

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Misty Stagg

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Reviewed: Oct. 26, 2009

I followed the directions as listed. The texture and taste was what I expected, delicious! The dish was a wonderful compliment to the spicy meatballs I served. Thank you for submitting such a unique recipe!

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Lily Zick

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Reviewed: Oct. 13, 2009

This was a pretty good dish, but I think would have been sort of bland as is. I did add some nutmeg, a touch of white pepper, some roasted red pepper and walnuts. Oh, and I also used the good old fashioned boil them yourself noodles too. :) Thanks for sharing, it was for sure something different and interesting!

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 9, 2009

This is wonderful- I added about 2/3 cup of pesto (my own homemade) for color and a nice balance of flavor to the squash. It's a family and company favorite!

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Shelley

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Reviewed: Sep. 29, 2009

I loved this dish! My husband (who is a meat-eater) loved this more than me :) I used the other reviewer's suggestion and added spinach and I also added a bit of red pepper to the dish which added a nice bite to the butternut squash sweetness. Will definitely be making this dish again.

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NehaN

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Reviewed: Sep. 20, 2009

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.

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BERNTHKR

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Reviewed: Sep. 13, 2009

This is a pretty good recipe as is. I added nutmeg, but otherwise stuck to the original and it turned out great.

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eaglenn

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Roasted Butternut Squash and Garlic Lasagna

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